Recipe for Nankatai (Indo-Caribbean version)?!
Recipe for Nankatai (Indo-Caribbean version)?
Can someone give me the recipe for the Indo-Caribbean version of Nankatai? (It's like Indian cookies) I've searched the net and the only recipe I've been able to find is from India, but I'm unsure if the way it's made in the Caribbean is the same. A lot of the Indian recipes in the Caribbean are slighty different.
Answers:
NANKHATAI (Caribbean version): it is slightly different!
Yield: 2 dozen cookies
Ingredients:
2 cups all purpose flour
1 cup sugar
1/2 cup brown sugar
1 cup unsalted butter
4 eggs
1 tsp salt
1 tsp fresh ground allspice
1 tsp fresh cardamom powder
pinch of freshly grated nutmeg
pinch of freshly ground cinnamon
1/2 cup nuts (almonds or cashews) optional
METHOD:
Preheat the oven to 325 degrees F. You will bake the cookies on the center rack, so adjust accordingly.
In a large mixing bowl, cream together the butter and sugar using a mixer on low speed. When well combined, add the cardamom powder, allspice, nutmeg and cinnamon. Beat on medium speed for 3-4 minutes. Now slowly add the eggs, one at a time and keep mixing until the mixture becomes lighter in color.
At this point, you will no longer need the mixer. Now carefully add the flour and salt to the butter and sugar mixture, and gently fold to combine. Add the nuts and combine well. At this point, you should have a light and soft dough.
Drop spoonfuls (tbsp size) on a nonstick cookie sheet at least 1 inch apart. Bake for 10-12 minutes until golden brown. Remove from the oven and allow to cool completely on a baking rack before serving.