Nan Katai ( Biscuits)

Nan Katai

Ingredients : 

1/3 cup of Rawa 

1/3 cup of all purpose flour( maida )

1/2 cup of Besan(gram flour)

1/4 tspn baking powder

1/4 tspn cardamom powder

2/3 cup of powdered sugar

1 stick (1/4 lb) butter

Cashewnuts / pistachio / almonds for garnishing

Mix all flours, baking powder,cardamom powder together.

In a separate pan mix butter(room temperature) and sugar.n mix it thoroughly untill soft and fluffy.It takes 5 mins to get this consistency.Then add above mix flour and knead a soft dough.Make 15 equal parts and roll it and press with palm lightly.garnish with nuts and place them on greased cookie sheet.

Preheat oven to 375 degree and bake the nankatai for 13 mins.

Remove from oven and allow to cool for 10 min before removing them from sheet.

Store in airtight container.

IMP : Nankatai should not be disturbed when it is just done else it will fall apart .It should be allowed to cool down and become stiff.Also check in between when its baking.Just when it gets golden color, it is done.Believe me.I did it the first time and overbaked it.It will become good after it cools down.

Oh my God....believe me..its melting in my mouth .....yummy, easy and fast !! Njoy...

Modak

Ganapati's Favourite Modak.This is used in pooja for Ganesh Chaturthi.

Ingredients:
Filling -
3/4 cup shredded fresh coconut
1/2 cup Jaggery(Brown sugar)
1 teaspoon roasted poppy seeds
1 tsp rice flour
3-4 cardamoms (powdered)
Covering -
1 cup fine rawa
2 tbs hot oil
pinch of salt
2 tbs milk
water as needed
Oil for frying


1) For the filling, mix and cook coconut & Jaggery together on a medium
flame. Stir continuously until they are mixed properly.
2) Add cardamom powder, roasted poppy seeds & 1 teaspoon rice flour to it. &
cook for some more time. Keep aside and allow it to cool.

For cover add hot oil to rawa add a pinch of salt.Mix well then add milk and knead well .
If needed add water and again knead well.Keep it covered for at least 1 hr.
After 1 hr.knead the dough well again.if you have food processor then process the dough in it for 5 min.
Make small balls out of this dough and roll them in small poori's the poori should not be very thin nor very thick.
Take a spoonfull of filling and add to modak and the pinch this poori from all sides.Make all the modak's like this.
While frying keep the flame on low- mid and fry them till golden color.