COCONUT NANKHATAI

PREHEAT OVEN @160-170°C FOR 7MIN

1. TAKE A BOWL AND ADD GHEE & POWDERED SUGAR.

2. BEAT THE MIXTURE FOR 2-3 MINUTES UNTIL IT BECOME LIGHT AND FLUFFY.

3. SIFT & GENTLY MIX REMANING DRY INGREDIENTS.

4. UNTIL WELL COMBINED, FORMING A DOUGH.

5. SHAPE EACH BALL 20 GRAM, FROM THIS DOUGH AND KEEP THEM IN THE FRIDGE TOGETHER.

6. AFTER 10 MINUTES GARNISH WITH NUTS OR CHOCOCHIPS & SHAPE IT AS NANKHATAI, PLACE THE NANKHATAI BALLS ON A BAKING SHEET OR TRAY LINED WITH PARCHMENT PAPER.

7. BAKE FOR 15 TO 20 MINUTES OR UNTILL GLODEN PINK FROM BOTTOM SURFACE.

8. ONCE BAKED, ALLOW THE NANKHATAI TO COOL DOWN COMPLETELY. STORE THE COOLED NANKHATAI IN AN AIRTIGHT CONTAINER TO KEEP THEM FRESH