Cardamom cookies | Nan Katta | Kukskitchen

Happy New Year folks!



Hope you'll had lots of fun this last year and wish you all the fun and happiness and prosperity in 2014. the year gone by has been very special for me and my family. New job and accomplishments for me and my Man, my son started school, we grew together as a family. It has just all been so memorable.  I would like to present these indian cookies with you'll to share my happiness. Thanks Sheeja for giving me the idea to bake some cookies.


The first time I come across naan katta was during my medical college days when my then dear friend Serin baked these for her brother who left for college to another state. It was with so much love and passion that she made those cookies and many others. She has been such an inspiration to me. Though I am not in great touch with you my dear I do think about you from time-to-time and this post I dedicate to you. :)

A few things before we start:

• I used ghee but you could use melted butter instead.
• Almond essence does give a special flavour to the cookies  but if you are like me who can't stand amaretto and the kinds, avoid almond essence and the cookies would still taste gorgeous. 
• they store well in an air-tight container for up to a week.

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Cardamom cookies

നാൻ കട്ട 

Makes: 15

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Ingredients:

Plain flour - 1 cup
Gram flour - 1/2 cup
Powdered sugar - 1/2 cup
Ghee or unsalted butter - 1/2 cup
Yogurt - 2 tbsp
Salt - 1/4 tsp
Freshly ground cardamom seeds - 1 tsp
Almond extract - a few drops

Milk - enough to brush the top

Method:

• Preheat oven at 180 degree C.
• Mix all the ingredients in a bowl and combine till the dough comes together.
• Divide the dough into 15 equal sized balls. 
• Press the top of each ball with medium force using the back of a fork to slightly flatten the balls.
• Place them on a grease proof paper-lined cookie sheet. Brush the top with milk
• Bake for 20-25 minutes or till they turn light golden.
• Cool them on a wire rack for about 20-25 minutes.

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Cheers
Sherin Deepu