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I loved nankhatai’s in India.  We used to get nice velvet textured nankhatais in different shapes, sometimes the taste was also different. I don’t often make cookies or baking goods. But it’s nice to have them in few months. Today I experimented again and added a twist to traditional nankhatai’s by adding Mango pulp. It is a great dish to make for parties, festivals 🙂

1 1/2 cup All Purpose flour/Maida/Plain flour
2 Tbsp Besan/Gram flour
1/4 and 1/8th Tsp baking soda
1/2 cup White granulated sugar (or less)
3 Tbsp Mango pulp
1/4 cup Unsalted butter(at room temperature)
2 Tbsp Almond coarsely grounded
1/2 tsp Cardamom powder
pinch of salt
Pistachios/Almond for garnishing (optional)

Preheat oven at 180°C/365°F.
Grease the baking tray with butter, dust with flour. Take all dry ingredients and sieve 2-3 times. Add butter, grounded  almonds and mix well, now add pulp as needed. Gently add the mixture and Make dough. Take lemon size portion of dough, roll them evenly on palms and flatten them slightly.
Place  nankhatai on tray,  keep some space in between them as they expands while baking. Garnish with pistachios and bake them for 12-15 min or till slightly golden. Remove and let it cool. Store in a air tight container.

1) Don’t add pulp directly at a time. add only if needed.
2) Don’t use salted butter, as cookies tastes more salty.
3) You can use any dry fruits instead of almonds.
4) I used store bought mango pulp, one can use fresh pulp.

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