Anushka’s Nankathai

Written by: Ronnie Eizenberg, Staff Writer

November 25, 2024

Photos courtesy of: Anushka Chaba

Anushka Chaba, our staff writer and editor shares the Chaba households traditional Indian shortbread cookies. These cookies are perfect around the holidays and pair lovely with a hot cup of chai.

Ingredients:

2.5 cups refined all purpose flour or maida

1 cup of sugar

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1 cup oil

1 teaspoon baking powder

1/4 cup gram flour or besan

2 teaspoon sooji or cream of wheat

Directions:

Beat Sugar and oil. add the other ingredients. Make little cookie shaped lumps with the dough. Flatten them about half an inch thick. Use a fork to make little holes in them. This will allow them to expand and gives the cookies a little bit give. Bake for 10 to 15 minutes at 350°

Enjoy!

Recipes

About the Contributors

Ronnie Eizenberg, Staff Writer

Ronnie Eizenberg is a Sophomore at Olentangy Liberty High School. This is her first year on the Cannon and Patriot Press Staff. She plays lacrosse and field hockey for the school team and is involved in clubs like the Environmental Club, Minds Matter, and the Red Cross. Outside of school, she enjoys skiing, watching The Big Bang Theory, and reading. This year, Ronnie is excited to share her writing with the school through the Patriot Press.

Anushka Chaba, Staff Writer

Anushka Chaba is a Senior at Olentangy Liberty High School. This is her second year on the Cannon and Patriot Press staff. Outside of school she enjoys playing pickleball, listening to music and watching horror movies. She is involved in clubs like Speech and Debate and YASS (Young Asian Students Society).