Nankhatai Cookies With Rose Chai Spices Food

NANKHATAI COOKIES WITH ROSE & CHAI SPICES

Steps:

• Create the sauce:.
• 1. Place milk and honey in a small saucepan. Bring to a simmer over medium heat, reduce heat and add RawSpiceBar's Chai & Rose Spices. Simmer on very low heat for 5 minutes, stirring frequently. Remove from heat and let cool.
• Create the dough:.
• 2. Preheat oven to 350 degrees Fahrenheit. Sift together flours, baking powder and salt in a small bowl.
• 3. Rub together butter and flour mixture, until resembling small breadcrumbs. Add sugar and combine ingredients.
• 4. Create a well in dough and add milk & spices from saucepan. Combine all ingredients and roll dough into a ball. Add additional milk if dough is too dry. Chill dough in the refrigerator for about 20 minutes, until dough is cold and firm.
• Bake & serve:.
• 5. Flour a clean surface and roll out the pastry until about 1/2 cm thick. Cut into shapes of choice- either with a cookie cutter or, if you don't have one, a circular glass rim.
• 6. Line a baking tray with parchment paper and place the cut cookies about 1/2 inch apart.
• 7. Bake the cookies for 15 minutes, or until golden brown. Remove from oven.
• 8. Serve warm and, if preferred, dunk in a cup of your favorite hot milky tea.

CARDAMOM BISCUITS (NAN KHATAI)

Steps:

• Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.
• Beat the butter until soft, then gradually add the remaining icing sugar and the ground cardamom. Continue beating until light and creamy, about 10 mins.
• Sieve the flour and gram flour into a bowl and whisk in the semolina and a pinch of salt. Stir into the butter and sugar in two increments. Gently bring everything together into a soft dough.
• Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.
• Slightly flatten the top of each ball and press a whole almond or some chopped pistachios in the middle of each one. Chill for 20 mins.
• Heat the oven to 160C/140C fan/gas 3. Bake the biscuits for about 20 mins or until golden. Leave to cool before storing in an airtight tin.

NANKHATAI COOKIES WITH ROSE & CHAI SPICES

Steps:

• Place milk and honey in a small saucepan. Bring to a simmer over medium heat, reduce heat and add RawSpiceBar's Chai & Rose Spices. Simmer on very low heat for 5 minutes, stirring frequently. Remove from heat and let cool.
• Preheat oven to 350 degrees Fahrenheit. Sift together flours, baking powder and salt in a small bowl.
• Rub together butter and flour mixture, until resembling small breadcrumbs. Add sugar and combine ingredients.
• Create a well in dough and add milk & spices from saucepan. Combine all ingredients and roll dough into a ball. Add additional milk if dough is too dry. Chill dough in the refrigerator for about 20 minutes, until dough is cold and firm.
• Flour a clean surface and roll out the pastry until about 1/2 cm thick. Cut into shapes of choice- either with a cookie cutter or, if you don't have one, a circular glass rim.
• Line a baking tray with parchment paper and place the cut cookies about 1/2 inch apart.
• Bake the cookies for 15 minutes, or until golden brown. Remove from oven.
• Serve warm and, if preferred, dunk in a cup of your favorite hot milky tea.