What do people usually love to have during Tea time? Some of you might answer Biscuits, Rusk, Khaari, etc. How about Nankhatai? Well, many people loved this item as well. Originated from Northern India side Nankhatai are the shortbread biscuits. We are revealing this homemade recipe of Nankhatai by Mumbai based home Chef and CA Aishwarya Narvekar
who loves to try new items on a daily basis.
Here is a complete recipe for Nankhatai. Do comment and share if you guys loved it.
• 1 cup maida (all-purpose flour)
• ½ cup besan
• 2 tbsp semolina (Rava)
• 1 cup powdered sugar
• ½ cup ghee
• 1 tbsp baking powder
• ½ tsp cardamom powder
• ¼ tsp salt
Steps to make Nankhatai :
- In a large bowl sieve all the dry ingredients such as maida, besan, semolina, baking powder, and powdered sugar. Add salt and mix well.
- Add ghee in the above dry ingredients and knead for 3-4 minutes or till it forms a soft dough. Now some cardamom powder and mix well.
- Take a small portion of the dough in between your palms and form small balls. With a finger press slightly in the center of the nankhatai and garnish with chopped pistachios or almonds.
- To bake them in the oven, preheat the oven to 170°C for 10 Minutes. Place nankhatai on a baking tray lined with baking paper and bake for 18-20 minutes or until light golden brown from the bottom at 170°C.
- To bake them in a pan, preheat the Kadai/pan for 7-8 minutes and cover it with a lid. Then place a stand in the pan. Take a plate and grease it with ghee, place the nankhatai in the plate and carefully put it inside the pan and cover it with a lid. On medium flame bake for 20 minutes or until light golden brown from the bottom.
Let them cool completely before storing. Store in the refrigerator for up to 15 days.
Things to remember:
- Sieve the dry ingredients to avoid any lumps
- If the nankhatai dough is not binding, then add some more ghee or a tablespoon of milk.
- If you don’t have parchment paper then grease the tray with ghee to avoid Nankhatai sticking to the pan.
- Will baking on the gas stove, avoid keeping the flame high, else the nankhatai will burn at the bottom.
- Keep a sufficient amount of distance between two Nankhatai dough balls because they'll rise once they start cooking.