Tea with Nankhatai
This tea is special as it is made from a interesting blend of tea leaves gifted by my blogger friend Dolphia of Story of Cooks. She bought this Makaibari Darjeeling in a Harvard Square tea store called Tea Luxe and then added her own spices like dried ginger, cardamom, cloves, cinnamon, peppercorn and bay leaves. I brewed it with milk. It tastes just amazing.
I am so fortunate to have such amazing and considerate friends who know what i would love and shower me with these goodies
I made some pista badam cookies a.k.a nankhatai to accompany with this refreshing tea
Here is the recipe for the Nankhatai
1 cup ghee, softened but not melted
1 cup confectioner’s sugar
1/2 tsp saffron threads, crushed
1/2 tsp cardamom powder
1 cup Besan
1/2 cup all-purpose flour
1/4 cup sooji
pinch of salt
Sliced almonds and pistachios
Cream ghee and sugar till smooth. Mix in the saffron and cardamom powder.
Sift besan, flour, sooji & salt.
Add the sieved ingredients to the sugar-ghee mixture. The dough should be kneaded well for at least 7-8 mts. If the dough is not stiff enough to roll out into balls, add a few tbsps of cold milk and chill for a few minutes.
Pinch dough and shape into small balls and slightly flatten. Garnish with almonds or pista.
Place on a greased tray.
Pre heat oven for 15 mts, bake at 180 C for about 20-22 mts. Once baked, the cookie will feel soft on touch. Remove from oven and cool and the cookies will harden.
Recipe is adapted from Sinfully Spicy