Chop the badams lengthwise into thin slices and keep it aside
Grate the gath nariyal and keep it aside
In a wide kadai, add ghee
Once ghee is hot, deep fry the gonds till light it puffs up. Take it out and keep it aside
In the remaining ghee add Aata.
Medium the heat and roast the Aata in medium heat for 30 minutes or till Aata is roasted well . Not too dark, not too light. It should be like light golden color.
Add badam and toss well.
Turn off the heat.
Add the fried Gond and toss well.
After 10 minutes add, powdered sugar and grated coconut. Toss it well.
Wait for 10 minutes, when Aata is not very, form laddu shapes.
Eat fresh or keep it in container. It stays good for 1 to 2 months.
In a wide bowl, mix flour, salt and ajwain. Add oil/ghee. Mix well. Using water, knead a semi stiff dough. Dough should not be very hard like Suhali / mathri, otherwise rolling it would be tough and if you make the dough softer, it will not be crunchy after deep fry. So, a semi stiff dough is perfect.
Cover the dough with a wet cloth and keep it aside for 10 minutes
Heat oil for deep fry.
Divide the dough into 3 equal portions and roll into balls.
Roll each ball into 5-inch diameter circle.
Using a knife first cut ½-inch apart horizontal lines, then cut 1 inch apart vertical lines.
Using a knife scrap out the pieces from the rolling board into a dotted spatula.
Once oil is very hot, add the pieces into the oil. After 1 minute, lower the heat and deep fry the nimkis until golden brown and crispy. Flip it all occasionally.
Take out nimkis on a kitchen towel. Serve hot. Or, allow them to cool completely and store in an airtight container.
Cook’s Note
You may use wheat flour(aata) for the dough.
You may use little hot milk or milk cream while kneading the dough, for softer Mathris.
