Eggless cookies (Kaju pista, Marble and jeera cookies)

Ingredients:

• Butter: 100 gms (1/2 cup)
• Powdered sugar: 50 gms (1/4 cup + 1 tbsp)
• Maida: 130 gms (1 cup + 1 tbsp)
• Baking paper
• Varieties:
• for Jeera cookies:
• Salt: 1/2 tsp
• Roasted Jeera (whole): 1.5 tsp
• for Tutti frutti cookies : 1/4 cup
• for Kaju Pista cookies: Cashew and Pista (chopped ): 1/4 cup
• for Choco chip cookies: Choco chip: 1/4 cup
• for Marble cookies: 1.5 tbsp Cocoa pwd 

Method:

•  In a pan, add butter and sugar. Whisk until light and fluffy. (~ 1-2 mins)
• Sieve maida and add it to the butter and sugar mixture. Knead a soft dough (It should not be sticky)
• Put  baking paper on the baking tray and keep aside.
• Now, divide the mixture in 5 equal portions to make 5 varieties of cookies. Roll each portion in a ball. (In below pic, there is jeera cookie dough, kaju pista cookie dough and marble cookie dough- divide in 2 parts)

• For Jeera cookies:
•  Take one dough ball and add jeera and salt and mix well. 
• Roll in the shape of log and wrap in baking paper.
• Keep it aside on baking tray..
• For Tutti frutti cookies: 
• Take one dough ball and add tutti frutti and mix well. 
• Roll in shape of a ball.
• Put this ball in between the baking paper. Roll it in the form of chapati.
• Remove the baking paper and cut in the desired shape (e.g square- for this you might need to remove edges)

• Place them gently on the baking tray.
• For Kaju Pista cookies:
• Take one dough ball and add Kaju Pista and mix well.
• Roll in shape of a ball. Make small balls and roll them .
• Press gently between your palms to give a cookie shape. (I made a square shape though)
• You can press gently with fork to give design.
• Garnish with pistachio on the top.
• Place them gently on the baking tray.

• For Choco chip cookies:
• Take one dough ball and add choco chips and mix well. 
• Roll in shape of a ball.
• Put this ball in between the baking paper. Roll it in the form of chapati.
• Remove the baking paper and cut in the desired shape (e.g circle - with help of any bowl/ cutter)
• Place them gently on the baking tray.
• For Marble cookies:
• Take one dough ball and  divide it into 2 parts.
• Add cocoa  pwd to one part of the dough . Mix well.
• Put on ball on top of other.
• Put this ball in between the baking paper. Roll it in the form of chapati.

• Remove the baking paper.
• Roll in the shape of log and wrap in baking paper.

• Keep it aside on baking tray..
• Now, refrigerate all the cookies for atleast 1 hour. (You can do overnight as well)
• Bake at 180 deg C for 8-10 mins until light golden at the edges.
• Ready to serve.

Blueberry muffins

Ingredients:

• Curd: 2 tbsp
• Oil: 2.5 tbsp
• Sugar: 8 tbsp
• Vanilla extract: 3/4 tsp
• Fresh blueberries: 10-12
• Plain flour/Maida: 3/4 cup
• Baking soda: 1 tsp
• Vinegar: 1 tsp
• Milk: 1/4 cup

Method:

1. In a bowl, add curd and oil. mix them.
2. Add sugar and mix well.
3. Add maida, baking soda and milk.
4. Mix well.
5. Add vanilla extract and mix.
6. Add vinegar and mix.
7. The consistency of the batter should be a bit thick (semi- viscous)
8. Add blueberries. Mix well.
9. Bake at 180 deg C for 15-20 mins.

Shahi Tukda

This is healthy version where I didn't fry the bread. My kids really loved it.

Ingredients:

• Bread slices : 3-4
• Butter
• Sweetened milk (Warm it slightly)
• For Rabdi:
• Milk: 1 cup
• Cornflour: 2 tsp (Prepare a mixture in little water)
• Vanilla essence
• Kesar ( you can soak in 2 tbsp milk beforehand, if you want)
• Sugar: 4-5 tbsp
• Green cardamom pwd
• Bread slices (powdered)- optional
• For Garnish: chooped pistachios, almonds

Method:

• Rabdi:
• Heat milk in pan. Add kesar, cornflour paste and sugar.
• Cook on low flame until it starts to thicken. Stir continuously.
• Add powdered bread (optional, though).
• Once the mixture thickens and is ready, turn off the flame.
• Add cardamom pwd and vanilla essence. Mix well.
• Let it cool a bit.

• Meanwhile, apply good amount of butter on bread slices and toast them in toaster or on tawa.
• Cut them diagonally and arrange in a pan.
• Lightly brush the bread slices with sweetened warm milk.

• Spread rabdi on top and garnish with chopped dry fruits.
• Keep in fridge for 3-4 hours and ready to serve.

Eggless Cake in cooker

Serves: 10-12 people

Ingredients:

• Maida/ Plain Flour: 1 ¼  cup
• Sweetened Condensed Milk: 200 ml
• Baking pwd: 1 tsp
• Baking soda: ½ tsp
• Cardamom pwd: ¼ tsp
• Sugar: 3-4 tbsp (optional, as we are adding condensed milk)
• Oil: 3-4 tbsp (to keep the cake moist)
• Salt: ¼ tsp
• Unsalted Melted Butter: ½ cup (~100 gms)
• Pineapple crushed (Tinned): ½ cup (Seive the juice and keep aside for later use)
• Pineapple Juice: ½ cup (Seived above from the tinned pineapple slices) [You can use any other juice as well. But it needs to be sweet]
• Pineapple Juice: 3-4 tbsp (Seived above from the tinned pineapple slices) (for brushing on the cake)
• Baking paper
• For icing:
• Double Extra Thick Cream: 300 ml
• Powdered sugar: 5-6 tbsp
• Vanilla essence/ Pineapple essence: 2-3 tsp
• For decoration:
• Grated chocolate/ glaced cherries
• Fruits: Pineapple pieces, cherries, peaches, kiwi, pomegranate etc.
• Gems/ Choco chips
• Chopped nuts

Method:

• Take a cooker and add salt (~200 gms) to it. Preheat the cooker at low- medium flame.
• Put a stand on the salt and a plate.

Cooker with stand

Cooker with stand and plate

• Place the baking paper in the greased baking dish (in which you want to pour cake batter)
• In a pan add all the dry ingredients: Maida, Baking soda, Baking pwd, cardamom pwd, salt. Mix well.
• Now add condensed milk, melted butter, pineapple crushed, pineapple juice (1/2 cup). Gently fold it. Don’t stir rigorously. Pour the mixture in the greased baking dish.
• Place the baking dish on the plate in the pre-heated cooker.
• Remove the whistle of the cooker and bake it for 35- 40 mins on low- medium flame. (Check after 15-20 mins ).
• To check if the cake is ready:
• Put the knife in the centre of the cake and the knife should come out clean. Also, the cake will start leaving sides once it's ready.
• Run a knife around the edges of the cake to separate the cake from the dish.
• Now put a plate on the baking dish (having cake).Turn the dish upside down on plate.
• Tap gently on the top (at the back of the dish). The cake will come out on plate.  

• Let it cool.  Cut in 2 halves.

• Brushing with pineapple juice: While the cake is still warm, prick it with fork gently (make sure that you don’t break the cake). Now spread the pineapple juice (3-4 tbsp) on the cake with spoon/ brush. (This will keep the cake moist)
• For icing:

• Beat the cream till it becomes thick. (I did with handmixer)
• Add powdered sugar and vanilla essence. Mix properly.
• Spread the cream on the cake on all sides.
• Decorate with pineapple pieces, fruits, gems or choco chips.
• You can stick nuts on the sides of the cake. (Take a handful of chopped nuts and gently stick them to the edges of cake)
• Sprinkle some grated chocolate on the top.

PS:

• Brushing the cake with pineapple juice is an important step that helps to keep the cake soft and moist.
• The salt used for baking can be reused for baking again. Store it in separate container.
• The cake made in cooker is more softer than the oven version.

2- tier Eggless Cake

Serves: 10-12 people

Ingredients: 

• Maida/ Plain Flour: 2 1/2  cup
• Sweetened Condensed Milk: 400 ml
• Baking pwd: 2 tsp
• Baking soda: 1 tsp
• Cardamom pwd: 1/2 tsp
• Salt: 1/2 tsp
• Unsalted Melted Butter: 1 cup (~200 gms)
• Pineapple crushed (Tinned): ½ cup (Seive the juice and keep aside for later use)
• Pineapple Juice: 1 cup (Seived above from the tinned pineapple slices) ( to be put in cake batter)
• Pineapple Juice: 8-10 tbsp (Seived above from the tinned pineapple slices) (for brushing on the cake)
• For icing: (You can use cake icing kit to decorate cakes)

• Double Extra Thick Cream: 600 ml (Keep refrigerated) 
• 1 pan/ bowl : Put it in freezer
• Powdered sugar: 10-12 tbsp
• Vanilla essence/ Pineapple essence: 4-5 tsp
• For decoration: Fresh Fruits (Kiwi, Raspberries)
• For Icing to write on cake: 
• Icing sugar : 1-2 tbsp
• Food colour
• A few drops of water
• 1 transparent sheet to make cone like mehndi cone

Method:

• Preheat the oven at 160◦C.
• Take 2 bowls and halve the above ingredients to make 2 bases (see the quantity below). 
• Maida/ Plain Flour: 1 ¼  cup,
• Sweetened Condensed Milk: 200 ml
•  Baking pwd: 1 tsp
• Baking soda: ½ tsp
•  Cardamom pwd: ¼ tsp
•  Salt: ¼ tsp
•  Unsalted Melted Butter: ½ cup (~100 gms)
•  Pineapple crushed (Tinned): ½ cup (-Seive the juice and keep aside for later use)
•  Pineapple Juice: ½ cup (Seived above from the tinned pineapple slices)
•  Pineapple Juice: 3-4 tbsp (Seived above from the tinned pineapple slices) (for brushing on the cake)
• First, we will make one base.
• First Base:
• In one bowl, add all the dry ingredients (remember the quantity is halved): Maida, Baking soda, Baking pwd, cardamom pwd, salt. Mix well. 
• Now add condensed milk, melted butter, pineapple crushed, pineapple juice (1/2 cup). Gently fold it. Don’t stir rigorously. Pour the mixture in the greased baking dish. (If the mixture is still thick, add milk to bring it to pouring consistency)

• Bake at 160◦C for 25-30 mins.
• Take it out of the oven and let it cool.
• To check if the cake is ready:
• Put the knife in the center of the cake and the knife should come out clean. Also, the cake will start leaving sides once its ready.
• Run a knife around the edges of the cake to separate the cake from the dish.
• Now put a plate on the baking dish (having cake).Turn the dish upside down on plate.
• Tap gently on the top (at the back of the dish). The cake will come out on plate. (Take both the cakes out in same way )
• Brushing with pineapple juice: While the cake is still warm, prick it with fork gently (make sure that you don’t break the cake). Now spread the pineapple juice (3-4 tbsp) on the cake with spoon/ brush. (This will keep the cake moist)
• Second Base: Repeat the above steps to make second base. 
• For icing: (Prepare icing only when the cake is cold, otherwise the cream will melt)

• Take out the bowl from freezer and place it in another big bowl containing cold water. (Or you can keep this bowl on ice packs- in order to prevent cream from melting) 
• Pour the cream in chilled bowl. Beat the cream till it becomes thick. (I did with handmixer)
• Add powdered sugar and vanilla essence. Mix properly.

• Spread the cream on the cake on all sides with butter knife.
• You can put some icing in icing bag and make designs on cake.
• Decorate with fresh fuits.

• For icing to write on cake: (Write on cake only 1hour before celebration/ serving- else the food colour will spread on cake)
• Prepare a cone (like mehndi cone) with transparent sheet.
• In a small cowl, add icing sugar and food colour. Now add a few drops of water and make a semi viscous liquid
• Pour in cone and write on cake. (I wrote HARE KRISHNA on my cake)

Wheat Flour- Rava Modak recipe (No steam, oil free Modaks)

Qty: 10 modaks
Shelf life: 1-2 days ( if refrigerated)

Modaks are one of the favourite sweets of Lord Ganesha (Ganpati Bappa). They are made on opportune day of Ganesh Chaturthi. Although they are made from rice flour but I wanted to try with wheat flour and rava. Undoubtedly, they tasted really yummy, the shape isn't perfect as I didn't use mould.

Ingredients:

• For stuffing:
• Grated fresh coconut: 1/2 cup (I used dessicated one)

  

  Dessicated coconut and Jaggery

• Jaggery: 1/4 cup
• Chana daal :1/8 cup (optional) (Soaked overnight)
• Green cardamom pwd: 1/2 tsp
• For outer covering/ dough:
• rava/ semolina: 1/8 cup
• wheat flour: 3/8 cup
• Vegan milk: 1/2 cup
• Water: 1/2 cup
• Vegan ghee/ oil (optional): 1/4 tsp 
• Moulds for modak (optional- you can prepare without moulds as well)

Method:

• Stuffing:
• Boil chana daal in ample water. Strain it and let it cool. (If you want, you can mash it as well- I didn't mash as I like it as such)
• In a pan, add jaggery. Mix well. Cook it on low flame until jaggery starts to melt.
• Add chana daal, coconut and cardamom pwd.
• Keep stirring continuously. Cook until mixture becomes dry. It will take approx 6-8 mins (may take a bit more).
• Turn off the flame.
• Let it cool.

• Dough/ outer covering of modak:
• Dry roast rava on low flame until it changes colour to light brown. (it will take approx 7-8 mins).

roasted rava

• Dry roast wheat flour on low flame and keep aside.

roasted wheat flour/ atta

• Remove on the plate and let it cool.
• In a pan, add water, milk and ghee (if using). Turn on the flame and keep the flame to medium.
• Let it boil. Keep stirring.
• Once the milk starts boiling, add roasted rava and wheat flour. Mix well.
• Keep stirring continuously. The mixture will start to thicken within a couple of minutes.
• Once the mixture starts to form dough like consistency, turn off the flame. (it will take approx 2-4 mins)

• Let it cool down a bit.
• Preparing modak:
•  Now, transfer the mixture on the plate and knead to form a dough before it completely cools down. (if needed, slightly grease your hands)

• Now, using moulds or without moulds, prepare modak by putting stuffing the centre.
• Preparing modak without moulds: 
• Take a small ball on the hand. Flatten it a bit. Give it a cup shape inside your palm. Put stuffing in the centre and bring all the sides together (You can make pleats, if possible) and seal it, giving it a good modak shape.

• Preparing modak with moulds ( You might need to grease the mould)
• Take a small ball and place it in the mould. Make a little space (hollow) in the centre of the stuffing. Fill some stuffing in the centre and seal with the dough. Carefully open the mould and remove the modak.
• Ready to serve.

PS:

You can also make modak with more wheat flour (little less than 1/2 cup) and 1 tbsp rava as well. In this, dry roast atta and rava separately as above. But instead of mixing wheat flour and rava in Boiled milk, you knead a soft dough with milk (boiled).

Rest follow as above.

Vegan Kulfi

Ingredients:

• Milk (Plant based): 1 cup
• Sugar: 5-6 tbsp (or to taste)
• Saffron strands : a few (Soak in 3-4 tbsp warm milk)
• Cardamom pwd: a pinch
• Cornstarch: 1 tbsp (Mix in 3-4 tbsp milk)
• Chopped nuts (Almonds, Pistachios, Cashews, Walnuts)
• Kewra water

Method:

1. Heat milk in pan. Add sugar and saffron strands. Keep stirring and mix well.
2. Add cornstarch (mixed in water). Mix well. The mixture will start to thicken. Cook for a few minutes on low flame.
3. Turn off the flame. Add chopped nuts, kewra water and cardamom pwd.
4. Pour in kulfi moulds.
5. Refrigerate for couple of hours and serve.

Yogurt Icecream

Ingredients:

• Strawberry Yogurt (Plant based): 1/2 cup 
• Sugar: 2-3 tbsp (or to taste)
• Chopped strawberries
• Chopped nuts (of your choice)
• Optional: Choco chips, chocolate pwd, any essence like vanilla, food color or crushed biscuits
• Icecream sticks/ Icecream moulds (Lolly)

Method:

1. Mix sugar, chopped strawberries and choco chips in yogurt and Mix well.
2. In an icecream mould/ glass/ cup or in a small cup, add chopped nuts.
3. Now pour yogurt and again add chopped nuts on the top. (You can add chopped nuts, choco chips in the middle as a layer and then again pour yogurt).
4. If using glass/ cup  to make icecream, then once you have added yogurt in it , slide in the wooden icecream stick and freeze for 2-3 hours .
5. Demould and Serve.

PS:
If using 2 different flavours of Yogurt: (Take any 2 flavours of yogurt like strawberry and vanilla. Mix strawberry fruit pieces in strawberry yogurt and some choco chips in vanilla yogurt)

• In an icecream mould/ glass / cup, add crushed biscuits in the icecream mould as a base.
• Pour strawberry yogurt and then add a layer of crushed biscuits. Then add a layer of vanilla yogurt. Garnish with chopped nuts at the top.
• If using glass/ cup  to make icecream, then once you have added yogurt in it , slide in the wooden icecream stick and freeze for 2-3 hours.
• Demould and Serve.

Vegan cake in mug (Oats based)

Ingredients:

• Oats flour (plain oats blended in food processor/ mixi ): 3 tbsp
• Cocoa pwd: 1.5 tbsp
• Oil: 1 tbsp
• Maple syrup: 1 tbsp
• Baking pwd: 1/4 tsp
• Salt: a pinch
• Plant based milk: 2-3 tbsp
• Vanilla essence: 1 tsp
• Eno: 1tsp (optional)
• For Chocolate Sauce:
• 2 tsp cocoa pwd
• 1 tsp maple syrup
• 3 tsp plant based milk

Method:

1. Add oats flour, cocoa pwd, baking pwd and salt in a bowl. Mix well.
2. Add maple syrup, vanilla essence, oil and milk.Mix well.
3. Add eno. Mix properly. Pour the batter immediately in mugs.
4. Microwave on high power (~700W) for 1-1.5 mins.
5. For chocolate sauce:
• Mix all the ingredients (maple syrup, cocoa pwd and milk)
• Spread on top of cake in mug.
6. Ready to eat.

Besan ki Kheer

I was a little sceptical for trying this recipe but to my amazement- my kids loved it!

Ingredients:

• Ghee: 1 tbsp
• Besan: 2 tbsp
• Milk:  ~2- 2.5 cup 
• Cardamom pwd: 1 tsp
• Sugar/ Indian shakkar: 1/2 cup ( or to taste)
• Dry fruits: Almonds, Raisins, Cashews ( chopped)
• Cornflour: 1 tbsp (optional)

Method:

1. Heat ghee in a pan.
2. Add besan and roast it for 2-3 mins on low flame. (Till besan turns light brown/ golden brown colour). Keep stirring.
3. Now slowly add milk and mix it well. (Add a little amount of milk at a time and stir so that besan gets mixed in milk. ). Let it boil for 3-4 mins.
4. Add sugar. Keep stirring continuously.
5. Mix cornflour in a little milk or water. Add it to kheer.
6. Take a boil. If the kheer is too thick for you, add more milk.
7. Turn off the flame. Add cardamom pwd and chopped dry fruits.
8. Let it cool for 3-4 hours.  (Best taste if served cold)
9. Ready to serve.

Meethe Chawal (Sweet Rice)

This is my mom's recipe. Simply Yummy.....

Ingredients:

• Rice: 1 cup
• A pinch of saffron dipped in 2 tsp milk
• Yellow food colour- a pinch (optional)
• Sugar: 1/2 - 3/4 cup ( to taste)
• Ghee: 2 tbsp
• Green cardamom pwd: 1/2 tsp
• Dryfruits: Almonds, cashews, Raisins

Method:

1. Wash and soak rice in ample water for 10-15 mins. Drain the rice.
2. Heat ghee in pan. Add dry fruits and green cardamom pwd.
3. Add rice and 2 cups water. Take a boil at high flame.
4. Cover and cook rice on low flame.
5. When rice is 80% cooked, add sugar, saffron and yellow colour. Mix well.
6. Cover and cook for few more mins until done.
7. Serve hot.

Vegan Chocolate Walnut Cake

Ingredients:

• Plain Flour: 170 gms/ (1cup + little less than 1/4 cup)
• Cocoa pwd: 2 tbsp
• Sugar: 170 gms /(little more than 3/4 cup)
• Oil: 5 tbsp ( To minimise oil, I added only 2 tbsp oil and it came out pretty good)
• Soya milk: 230 ml /( little less than 1 cup)
• Vanilla extract: 2 tsp
• Baking soda: 1 tsp
• Baking pwd: 1 tsp
• Eno salt: 2 tbsp
• Garnish :Walnuts/ almonds/ choco chips

Method:

1. Preheat oven at 180 deg C. Grease the tin in which you will bake cake.
2. In a pan, add all the above ingredients except eno salt and nuts/choco chips.
3. Just before pouring the batter to the tin, add eno salt and mix well.
4. Immediately, pour the batter in the tin.
5. Garnish with nuts and choco chips.
6. Bake it in oven at 180 deg C for 20-25 mins.
7. Let it cool and Serve.

Vegan Gajar Halwa with Jaggery (Oil- free)

Ingredients:

• Carrots: 10-15 (grated)
• Jaggery: 1/4 cup (grated/ chopped)
• Water: 1/8 cup
• Illaichi pwd: 1 tsp
• Almond Milk: 1/2 cup
• Nuts: Almonds, Raisins, sunflower seeds

Method:

1. Heat milk in pan. 
2. Add grated carrot and cook it on low flame for about 30  mins. (Don't need to cover it)
3. In a separate pan, add water and jaggery and form a syrup.
4. Once the jaggery dissolves in water, sieve the syrup and add it to the carrots.
5. Cook till all the water evaporates.
6. Add illaichi pwd and nuts.
7. Ready to serve.

Besan Sooji Halwa

Ingredients:

• Semolina: 1/2  cup
• Besan: 1/2 cup
• Desi Ghee: 3/4cup -1 cup
• Sugar: 3/4 cup- 1 cup
• Green cardamom pwd: 1/2 tsp
• Dryfruit:  For garnish
• Almonds (chopped)
• Cashews (chopped)
• Raisins 

Method:

1. Heat ghee in pan.
2. Add semolina and besan. Cook it on low flame till it turns light brown.
3. Add sugar and green cardamom pwd. Mix well.
4. Add water (~ 4 cups) and cook for another 3-4 mins.
5. Garnish with dry fruit and serve hot.

Vegan Orange Cake

Ingredients:

• Plain Flour: 1 and 1/2cup
• Ground sugar: 1 cup (I used a little less than 1 cup)
• Baking soda: 1 tsp
• Salt: 1/2 tsp
• Orange Juice: 1 cup (I used home-made fresh orange juice)
• Vegetable oil: 1/3 cup
• White Vinegar: 1 tbsp
• Orange Zest: 1 tbsp
• Vanilla Essence: 1 tsp

     Method:

1.      Preheat oven for 10 mins at 180 deg C.
2.      Mix all the dry ingredients.
3.      Add all the wet ingredients.
4.      Mix well to form a lump- free batter.
5.      Bake for 30-35 mins at 180 deg C (until it is cooked).

Vegan Chocolate Cake

Vegan Chocolate cake

Ingredients:

• Almond/ Soya Unsweetened Milk: 3/4 cup
• White vinegar/ Apple vinegar: 1 tsp
• Apple sauce: 1/2 cup + 1/8cup
• Brewed coffee: 1/4 cup
• Oil: 1/3 cup
• Vanilla extract: 1 tsp
• All purpose flour: 1 cup + 1 tbsp
• Sugar: 2/3 cup
• Cocoa pwd Unsweetened: 1/2 cup
• Baking soda: 1 tsp
• Baking pwd: 1/2 tsp
• Salt: 1/8 tsp

Method:

• Preheat oven to 180 deg C.
• Mix unsweetened almond/ soya milk and vinegar. Set aside for few mins to activate.
• Add oil, coffee, vanilla extract, apple sauce. Beat until foamy.
• Add flour, sugar, cocoa pwd, baking ssoda, baking pwd and salt.
• Mix well with hand mixer. Beat until there are no lumps. Batter should be creamy and of pourable consistency. 
• Check the sugar in batter. If its less, add more.
• Bake for 25- 30 mins until its cooked.
• Check with knife. Put the knife in the centre, if it comes clean- cake is ready. Else bake for some more mins.

Nan Khatai

I learnt this recipe from my dear friend Urvi, who is an impeccable cook.. Thanks a lot Urvi.. :)

Qty: 15- 20 medium size
Shelf life: 1 month, if kept in air- tight container. No need to refrigerate

Ingredients:

• Maida: 1 cup
• Ghee: 1/2 cup (not melted)
• Powdered/ Ground Sugar: 1/2 cup
• Sooji/ Rawa: 1 tsp
• Baking pwd: less than 1/4 tsp
• Baking soda: less than 1/4 tsp (optional)
• For Garnish:
• Pistachios/ Cashews (chopped) OR  Green cardamom powder

Method:

• Grind ghee (for 3-4 mins) with hand mixer until the color of ghee becomes very light. (Don't stir with hand) 
• Now, sieve sugar and it to the ghee. Grind again for 1-2 mins.
• Sieve baking pwd, rawa and maida. Add all this to the ghee and sugar mixture. Grind again.
• Now, if you don't get dough like consistency, add little bit more maida. [ Remember: If you add too much maida, you have to add other ingredients (like sugar, rawa, baking pwd)]
•  Preheat oven for 10-15 mins at 200 deg C.
• Dough should be  little softer than Roti/ Chapati Dough.
• Make small ball shapes and place them on baking tray at a distance from each other (This will give space for them to puff ). See pic below.

• Garnish with chopped pistachios/ cashews or green cardamom pwd.

• Bake for 7-10 mins at 180 deg C. (If it still is uncooked, bake for 2-3 more mins and check). Perfect baked Nankhatais are white and light brown at the base.

• Once done, immediately remove from the oven and let them cool else they will become overcooked and hard.
• Nan Khatai will be a bit soft when you take them out of the oven (as they will be hot). After some time, once they cool down, they will be fine.
• Yummy, nankhatais little powdery at top and little hard at base are ready to relish...:)