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–+ servings

Nankhatai recipe | nankhatai biscuits | nankhatai without oven | nankhatai with oven

Author Nehas Cook Book
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course cookies, Dessert
Cuisine Indian
Servings 15 nankhatai

Ingredients
 

  • 120 grm or 1 cup all purpose flour - maida
  • 60 grm or ½ cup gram flour - besan
  • 40 grm or ¼ cup fine rava
  • 100 grm or ½ cup powder sugar
  • 100 grm or ½ cup ghee
  • ½ tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • ½ tsp cardamom powder
  • 1 tbsp milk or as required
  • 1 tbsp pistachio slits

Instructions

  • In a bowl take ½ cup ghee and ½ cup sugar. whisk to beat the ghee and sugar until the mixture turns creamy and whitish.
  • Place a sieve and add 1 cup maida, ½  cup besan, ¼ cup rava, ½ tsp baking powder, ½ tsp baking soda, ½  tsp cardamom powder and a pinch of salt.
  • Sieve the flour making sure everything is well combined.
  • crumble and mix making sure the flour is moist. if the flour is dry add 1 tbsp milk and mix. get the mixture together forming a soft dough.
  • Cover and refrigerator dough for 10 minutes.
  • to prepare nankhatai in kadai,  add in 1½ cup of salt and place rack and close with the big plate.
  • Preheat kadai on medium heat for 10 minutes.
  • Also preheat the oven to 180-degree celsius for 10 minutes.
  • Take out the dough from the refrigerator, now pinch ball-sized dough and roll.
  • Add pistachio slits in the center and arrange cookies on greased aluminum plate and giving good space in between.
  • Place the plate into preheated kadai and cook on a low flame for 22 minutes.
  • Also preheated oven and bake at 180-degree celsius for 17-18 minutes. time may vary depending upon your oven. Do not overbake it.
  • the cookie will be soft initially. cool completely and the nankhatai cookie turns crisp and crunchy.
  • Serve or store the nankhatai in an airtight container and enjoy for a week.

Notes

  • the proportion of ghee and powder sugar should be equal.
  • for the flaky texture of nankhatai, do not reduce the amount of ghee.
  • whisk the ghee-sugar mixture until it changes color and becomes airy and fluffy.
  • rava gives crispiness to nankhatai.
  • for a perfect result, use baking powder and soda in equal amounts.
  • just bind everything in nankhatai, do not knead the dough.
  • refrigerate the dough for 10 minutes so that it will set properly.
  • Do not over bake nankhatai otherwise it will become hard.