NanKhatai: Indian Cookies

There were 2 desserts I made for the Rotary dinner. Nankhatai or the indian cookies with nutmeg was one of them. I was so busy arranging everything for the photos and cooking multiple items at the same time that I messed up the recipe for this cookie. This recipe normally calls for 1/2 cup of semolina for 3 cups of all purpose flour. I had planned to make half the recipe since I had only 2 cups of flour. However after I took the picture I absentmindedly added the full one cup of semolina to the all purpose flour and had to modify everything to make it work. The cookies were a big hit however at the dinner and with my friends. So, a new recipe is born :-).

Preperation time: 20 mins and 5 hrs of soak time. Can also be refrigerated for a couple of weeks after mixing but baking time will vary. check after every 7 mins if u do that.
Cooking time 15 - 20 mins


Ingredients:
1 cup Semolina
2 cups allpurpose flour
1 1/2 cup sugar (can be reduced to 1 cup)
1 cup butter
1/4 cup oilve oil
1 tbsp of grated nutmeg
1/2 tsp Soda bicarbonate

Mix all the ingredients together and let it soak for 5 hrs in an airtght container. Heat oven to 300 * f . Make the dough into 1 inch balls and press it into a flattened disc between your 3 middle fingers with your thumb. This shapes the cookie but it can be done any way into a flat diac about a 1/4 inch thick. Sorry, i was so concerned baout if this would work out that i forgot to take photos before I baked them. Next time i will try them with a tbsp of butter for flavor and oilve oil and butter milk.

The grittiness of this cookie with the nutmeg is a surprising new twist.