Nankhatai is crispy shortbread biscuit which is prepared using desi ghee(Homemade ghee), all purpose flour(maida), chickpea flour(Besan), Sooji(Rawa) and sugar.

Nankhatai is believed to have originated in Surat in the 16th century, the time when Dutch and Indians were the important spice traders. A Dutch couple set up a bakery in Surat to meet the needs of local Dutch residents. When the Dutch left India, they handed over the bakery to an Iranian.The bakery biscuits were disliked by the locals.To save his business he started selling dried bread at low prices. It became so popular that he started drying the bread before selling it. With time, his experimentation with bread ultimately gave birth to nankhatai. The main ingredients in Nankhatai are Refined flour, Chickpea flour and semolina. (Source: wikipedia)

In many places in India ,Nankhatais are prepared during Diwali season as a snack.

While making nankhatai always make sure to cream sugar and ghee well so that it gives nice crispiness to the biscuits .

Preparation Time: 10 Minutes

Baking Time: 25-30 Minutes

Yields : 20-24 Nankhatai

Ingredients : 

200 Grams All purpose flour / Maida

50 Grams Chickpea Flour/Besan

50 Grams Semolina/Rawa

200 Grams Clarified Butter/Desi Ghee

200 Grams Powder Sugar

1/2 Teaspoon Baking Soda

1/2 Teaspoon Cardamom Powder/ Velchi Powder

1/4 Teaspoon Nutmeg Powder/ Jaifal Powder

1 Tablespoon Yogurt/Curd

Method:

Take Powder sugar and ghee in a big bowl.

With beater, beat it together for a minute or 2 till smooth cream is formed.

Sieve together all purpose flour, chickpea flour and baking soda into the above sugar cream.

Add Nutmeg and Cardamom powder into the above mixture.

Mix everything well using hand.

Dont knead , just make it a soft dough.

Take small quantity of this dough , and start making balls.

Flatten these balls and arrange on baking tray lined with parchment paper.

Make some cross design on each using a knife.(Optional.You may also press any nut on top like pista or almond). Keep sufficient space between each as they expand during baking.

Bake at 180 degree celcius for 25-30 minutes.(Time will vary depending upon the quantity and oven)

Once baked, remove them out on cooling rack after 5 minutes of keeping the tray outside.

When Nankhatais cool down completely, store them in airtight container.

Consume within 15-20 days.

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