Nankhatai Recipe – According to Wikipedia Nankhatai is shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.
According to Vinipedia
1 bowl, 4 ingredients, 12 minutes and you have buttery (gheeey), melt in mouth, super delicious nankhatai.
Let’s talk About Nankhatai Recipe
If you search the Recipe of Nankhatai you will find different recipes using varied ingredients such as all purpose flour, whole wheat flour, semolina and gram flour (besan).
This recipe uses all purpose flour and very little gram flour.
Even the technique differs from recipe to recipe.
But I never felt the need to try any recipe on the internet. Yes I am saying so, someone who can prepare the meals without salt but not without internet. So basically how did this happen
Well I never felt the nankhatai could taste better or there could be an easier way of making them. There was never a reason to try any other recipe.
This recipe was given to me by my aunt. She always makes nankhatai for us. Lots of nankhatai!!
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The Beauty of Nankhatai Recipe
The post so far speaks about the beauty of this recipe. But still if you want things in black and white let me put them straight
- Delicious to eat
- Needs few ingredients
- Ready quickly
- Absolutely fuss free to make
And the Beast (the difficult part about this recipe)
Although it is a very simple recipe but some people are talented enough to ruin the easiest of recipes. These people get nankhatai which are
- too soft
- too brown
Experience and experiments (tips and tricks)
- Use generous amount of ghee. We need soft dough.
- Do not knead the dough. Just bring it together.
- Do not over bake.
Let’s just talk
Friend: I am coming over for a cup of coffee. Long time!
Me: Please do come.
Friend: I am sure Miss. Blogger will also serve some awesome cookies with the coffee. See you.
I run a blog not a bakery. Why will I have SOME AWESOME COOKIES
How so ever illogical the expectations may be… they do create some pressure. I too felt it. And prepared my all time favourite and fool proof NANKHATAI.
She came, had coffee, relished nankhatai and went back with a full appetite and fulfilled expectation.
Cook Time 12 Minutes
Servings 20 Nankhatai
INGREDIENTS FOR NANKHATAI
- 1 cup maida/all purpose flour
- 3/4 cup Powdered sugar
- 1/2 cup + 2 tbsp ghee melted adjust the quantity of ghee
- 1 tbsp besan/gram flour
- 1/8 tsp baking soda
- 1 tsp cardamom powder
- Handful of chopped nuts
HOW TO MAKE NANKHATAI
Preheat the oven to 180⁰C (160 in case of fan/convection oven). Grease a baking tray.
In a large bowl combine all the ingredients except ghee.
The ghee should be melted but at room temperature. It shouldn’t be hot or warm.
Add ghee gradually to make soft dough.
Make lemon size portions out of the dough.
Roll into ball and flatten them.
Press chopped nuts in the center.
Bake at 180⁰C (160 in case of fan/convection oven) for 12-14 minutes or till done. Nankhatai will be very soft immediately after baking. It will harden once it cools down. Cool completely and serve.
Serve Nankhatai as a dessert or snack or gift to someone.
I prepared them for my friend along with coffee and coleslaw sandwiches.
Don’t promise when you are happy.
Don’t reply when you are angry.
Don’t decide when you are sad.