Nankhatai is a popular biscuit or cookie made from all purpose flour (maida), ghee, sugar and bengal gram flour (besan) and it has its origin in Surat, Gujarat. It gets its name from Naan (meaning bread) and Khatai (meaning biscuit). It is basically a shortbread and it is very popular across Indian sub-continent available at all bakeries and enjoyed by all. This recipe is easy to make with few ingredients and you can store this biscuits in air tight container for 10-12 days. Makes this delicious recipe this Valentine's day or you can even pack it as snack for kids tiffin box.
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INGREDIENTS:
1/4 Cup Melted Ghee (Clarified Butter)
2 Tbsp + 2 Tsp Powdered Sugar
1/2 Cup Maida/All Purpose Flour
2 Tbsp + 2 Tsp Besan/Bengal Gram Flour
1/4 Tsp Baking Powder
Pinch Baking Soda
1 Tsp Dry Fruits Powder (Almonds & Cashewnuts)
1/8 Tsp Elachi Powder/Cardamom Powder
2-3 Tbsp Milk or as required at room temperature
Ghee (Clarified Butter) for greasing
SERVES: MAKES 10 MEDIUM SIZED NANKHATAI
PREPARATION TIME: 10 MIN
REFRIGERATION TIME: 30 MIN
BAKING TIME: 12 MIN
TOTAL TIME: 52 MIN
* 1 CUP = 237 ML
METHOD:
1. In a bowl mix well Clarified Butter (Ghee) and Powdered Sugar.
2. Place a strainer over the bowl and add All Purpose Flour (Maida), Bengal Gram Flour (Besan), Baking Powder, Baking Soda and using a spoon mix and strain the ingredients.
3. Mix the dry and wet ingredients gently.
4. Add Powdered Dry Fruit (Almond & Cashew nuts), Cardamom powder and mix gently. Mixture will turn crumbly like bread crumbs.
5. Use little milk at room temperature as required to knead a soft dough.
6. Cover the dough and put it in refrigerator for 30 min.
7. Divide the dough in 10 equal portions.
8. Lightly roll the dough in to smooth round shape and then lightly flatten it with palms. Place the Nankhatai directly over a baking tray lined with Silver foil and greased with little Ghee (Clarified Butter).
9. Place little Almond Clipping over each Nankhatai.
10. Prepare all Nankhatai in the same way.
11. Arrange Nankhatai at 1" distance from each other in baking tray and bake in pre-heated oven at 180C/350F for 10-12 min.
12. Take out from oven once done. It will be light golden on top with light brown crust.
13. Nankhatai is ready to eat. Allow it to cool down completely before serving.
14. You can store Nankhatai in air tight container for 10-12 days.
TIPS:
1. For making Nankhatai you may also use Vanaspati Ghee (Hydrogenated Vegetable Oil) as used commercially!
2. This recipe gives mild sweet Nankhatai Biscuits. If you prefer more sweet add 1 or 2 Tbsp more Powdered Sugar.
3. You can also add Pistachio Powder in the dough.
4. Putting dough in refrigerator helps solidify the Ghee and stiffen the dough so that while baking Nankhatai does not spread much.
5. If you prefer little bigger size Nankhatai divide the dough in to 7 or 8 portions.
6. You can also put Pistachio Clippings on top of Nankhatai.
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