Nankhatai Recipe | Melt in Mouth Crispy Indian Cookie
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.
Pooja Nadkarni
Yields 24 Pieces
10 minPrep Time
30 minCook Time
40 minTotal Time
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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 ross 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.
Calories
Fat
Carbs
Protein
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