NANKHATAI RECIPE

Nankhatai Recipe | How to Make Nankhatai Step by Step | Eggless Baking

NANKHATAI RECIPE WITH STEP BY STEP PICTURES AND VIDEO                                                                                                                                                                                                                                                                              LETS TALK ABOUT NANKHATAI RECIPE                                                                                                                     1 bowl, 4 ingredients, 12 minutes and you have buttery (gheeey), melt in mouth, super delicious nankhatai recipe.This recipe uses all purpose flour and very little gram flour.Even the technique differs from recipe to 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

Nankhatai is

  • Delicious to eat
  • Needs few ingredients
  • Ready quickly
  • Absolutely fuss free to make

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.

NANKHATAI RECIPE

NANKHATAI RECIPE

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 

  1. Preheat the oven to 180⁰C (160 in case of fan/convection oven). Grease a baking tray
    NANKHATAI RECIPE (1) 
  2. In a large bowl combine all the ingredients except ghee
    NANKHATAI RECIPE (2) 
  3. Mix everything
  4. The ghee should be melted but at room temperature. It shouldn’t be hot or warm
    NANKHATAI RECIPE (4) 
  5. Add ghee gradually to make soft dough
    NANKHATAI RECIPE (5) 
  6. Make lemon size portions out of the dough
    NANKHATAI RECIPE (6) 
  7. Roll into ball and flatten themNANKHATAI RECIPE (7)
  8. Press chopped nuts in the center
    NANKHATAI RECIPE (8)
  9. 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

                                                             NANKHATAI RECIPE NOTE

 

Watch Video – Nankhatai Recipe | How to Make Nankhatai | Eggless Baking

Interested some Indian flavours in cookies? Eggless saffron cookies are way Too Indian. They are simply beautiful cookies. These are not some ordinary cookies. They are infused with the most amazing flavours of saffron, cardamom and many more. Here is how to make eggless saffron cookies? Bake these cookies and indulge.

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