Soyabean Wheat flour Nankatai

Nankatai in Marathi

Yield: 20 to 22 small pieces
Time: 35 to 40 minutes


Ingredients
8 tbsp Butter (1 stick OR 1/2 cup)
6 tbsp Powdered Sugar
1/2 cup Soyabean flour
1/2 cup wheat flour
1/4 tsp Baking powder
1/4 tsp Cardamom Powder
2 tbsp chopped Pistachio
Method:
1) Add butter and sugar a medium bowl. Butter should be very soft. Then beat until mixture becomes light. It will take about 3-4 minutes.
2) Preheat the Oven at 350 F.
3) Grease a Cookie pan / baking sheet with little butter.
4) Mix soy flour, wheat flour, cardamom powder and baking powder. sift the flour. Add it to the beaten butter and sugar mixture. Mix with the clean hand. It will turn into a nice dough. (You may need a spoonful flour)
5) Divide the dough into 23 to 25 small balls. Surface should be smooth. Place the dough balls on baking sheet. Nankatai balls should be about 2 inches apart. Gently press pistachio chopped over each nankatai dough balls. 12 to 14 balls will occupy one tray. So you will need 2 treys . Otherwise, bake in 2 batches.
6) Place the trey on the middle rack of the oven. Bake for 12 to 14 minutes. After baking, remove the trey from the oven and let the nankatai cool down for 10 minutes.
Nankatai is ready to eat now !

Tips:
1) Use unsalted butter. You can use homemade butter (Makkhan) instead of readymade butter.
2) Addition of almond, pistachio, cashew-nuts pieces inside the dough makes the nankatai more delectable.
3) The dough should not be too soft and greasy. If so, add little bit flour. If the dough is soft and buttery, Nankatai becomes flat after baking.