Nankhatai Cookies With Rose Chai Spices Recipes

NANKHATAI COOKIES WITH ROSE & CHAI SPICES

Steps:

• Create the sauce:.
• 1. Place milk and honey in a small saucepan. Bring to a simmer over medium heat, reduce heat and add RawSpiceBar's Chai & Rose Spices. Simmer on very low heat for 5 minutes, stirring frequently. Remove from heat and let cool.
• Create the dough:.
• 2. Preheat oven to 350 degrees Fahrenheit. Sift together flours, baking powder and salt in a small bowl.
• 3. Rub together butter and flour mixture, until resembling small breadcrumbs. Add sugar and combine ingredients.
• 4. Create a well in dough and add milk & spices from saucepan. Combine all ingredients and roll dough into a ball. Add additional milk if dough is too dry. Chill dough in the refrigerator for about 20 minutes, until dough is cold and firm.
• Bake & serve:.
• 5. Flour a clean surface and roll out the pastry until about 1/2 cm thick. Cut into shapes of choice- either with a cookie cutter or, if you don't have one, a circular glass rim.
• 6. Line a baking tray with parchment paper and place the cut cookies about 1/2 inch apart.
• 7. Bake the cookies for 15 minutes, or until golden brown. Remove from oven.
• 8. Serve warm and, if preferred, dunk in a cup of your favorite hot milky tea.

NANKHATAI COOKIES WITH ROSE & CHAI SPICES

Steps:

• Create the sauce: 1. Place milk and honey in a small saucepan. Bring to a simmer over medium heat, reduce heat and add RawSpiceBar's Chai & Rose Spices. Simmer on very low heat for 5 minutes, stirring frequently. Remove from heat and let cool. Create the dough: 2. Preheat oven to 350 degrees Fahrenheit. Sift together flours, baking powder and salt in a small bowl. 3. Rub together butter and flour mixture, until resembling small breadcrumbs. Add sugar and combine ingredients. 4. Create a well in dough and add milk & spices from saucepan. Combine all ingredients and roll dough into a ball. Add additional milk if dough is too dry. Chill dough in the refrigerator for about 20 minutes, until dough is cold and firm. Bake & serve: 5. Flour a clean surface and roll out the pastry until about 1/2 cm thick. Cut into shapes of choice- either with a cookie cutter or, if you don't have one, a circular glass rim. 6. Line a baking tray with parchment paper and place the cut cookies about 1/2 inch apart. 7. Bake the cookies for 15 minutes, or until golden brown. Remove from oven. 8. Serve warm and, if preferred, dunk in a cup of your favorite hot milky tea.

CHAI SPICED PANCAKES

Steps:

• Heat oven to 200°F.
• Mix together the dry ingredients in a large bowl.
• Mix the wet ingredients (milk, egg, and vegetable oil) together then add to the bowl with the dry ingredients.
• Mix together until mostly combined. Let sit for 2-3 minutes.
• Heat a fry pan over medium low heat and add a bit of oil to the fry pan and add 1/4 cup of batter for each pancake.
• Let cook until the edges begin to appear dry. Flip and cook on the other side until both sides are golden.
• Place pancakes on a baking sheet in the oven to keep warm until all pancakes are cooked.
• Serve with maple syrup.

NANKHATAI, COOKIES FORM INDIA

Steps:

• Take a mixing bowl with the room temperature butter in it, add the powdered sugar to it and cream together till the mixture becomes light and fluffy.
• Sift all the dry ingredients (flour, cardamom powder, baking powder and salt) into a separate bowl.
• Add this to the creamed butter mixture little at a time and keep mixing. Knead it to form a soft dough. Cover the dough and let it rest in the refrigerator for 10-15 minutes.
• Preheat the oven to 300 degrees F (150 C). Make small gooseberry sized balls of the dough. Smooth the balls by rolling in between your palm, you can also use a cookie cutter to shape the cookies.
• Place each ball in a cookie sheet leaveing some space in between as the cookies will expand when it bakes.
• Press a pistachio or raisin or cashew or almond on top of the balls gently.
• Bake at 300 degrees for 12-15 minutes until the bottom of the cookies turn light golden brown.
• Remove from the oven and gently transfer the cookies to a cooling rack. The cookies will be very soft at this stage.
• After it cools completely, store in an air tight container for up to a month. Serve as a snack with a cup of tea.

NANKHATAI COOKIES WITH ROSE & CHAI SPICES

Steps:

• Place milk and honey in a small saucepan. Bring to a simmer over medium heat, reduce heat and add RawSpiceBar's Chai & Rose Spices. Simmer on very low heat for 5 minutes, stirring frequently. Remove from heat and let cool.
• Preheat oven to 350 degrees Fahrenheit. Sift together flours, baking powder and salt in a small bowl.
• Rub together butter and flour mixture, until resembling small breadcrumbs. Add sugar and combine ingredients.
• Create a well in dough and add milk & spices from saucepan. Combine all ingredients and roll dough into a ball. Add additional milk if dough is too dry. Chill dough in the refrigerator for about 20 minutes, until dough is cold and firm.
• Flour a clean surface and roll out the pastry until about 1/2 cm thick. Cut into shapes of choice- either with a cookie cutter or, if you don't have one, a circular glass rim.
• Line a baking tray with parchment paper and place the cut cookies about 1/2 inch apart.
• Bake the cookies for 15 minutes, or until golden brown. Remove from oven.
• Serve warm and, if preferred, dunk in a cup of your favorite hot milky tea.