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
Ingredients
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
Method
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
Came through Dolphia… amazing pics! Nankhatais and tea is a match made in heaven, and I love all that spices she has added to the tea leaves, makes it even more lovely! Love the props too… 🙂