Kesar Pista Nankhatai in Kadai & in Oven Recipe - Bakery style Nan Khatai - Eggless Cookies - केसर पिस्ता नानखटाई बिना ओवन - बेकरी स्टाइल नानकटाई - एगलेस कूकीज रेसिपी

Kesar Pista 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. In this recipe saffron & pistachio flavour is used to give it a rich taste. You can bake this in Kadai or Oven & both procedure are showing in this recipe. Also this recipe is easy to make with few ingredients and you can store this biscuits in air tight container for 7 days. Makes this delicious recipe for any occasions like Valentine's day, Diwali, Rakshabandhan, Ramadan, Christmas, etc. or you can even pack it as snack for kids tiffin box.

Click the PLAY BUTTON below to view the video recipe of Kesar Pista Nankhatai in Kadai & in Oven - Bakery style Nan Khatai - Eggless Cookies:

INGREDIENTS:

1/2 cup melted ghee/clarified butter

1/8 tsp baking powder

1/2 cup powdered sugar

Pinch salt

1 tsp fresh curd/yoghurt

1/4 tsp saffron soaked in 2 tsp milk for 30 min

1 + 1/4 cup all purpose flour

1 tbsp gram flour

1/8 tsp baking soda

15 powdered pistachios

1-2 tsp water as required

2 tbsp pistachio clippings for garnish

If baking in Kadai:

1/2 cup salt

SERVES: Makes 300g Nankhatai

PREPARATION TIME: 10 Min

BAKING TIME: 25 Min

TOTAL TIME: 35 Min

* 1 CUP = 237 ML

METHOD:

1. In a big bowl take mix melted ghee/clarified butter & baking powder.

2. Add powdered sugar little by little mixing it till light & fluffy for about 2-3 min.

3. Add salt, fresh curd/yoghurt, soaked saffron & whisk.

4. Put a strainer over bowl to sieve dry ingredients & add all purpose flour, gram flour, baking soda. Sieve.

5. Add powdered pistachios & mix with spatula.

6. Using 1-2 tsp water knead a soft dough. Don't apply much pressure.

7. Cover  & allow it to rest in fridge for 30 min.

8. Using a spoon take equal portions of dough & make it round & then lightly flatten. Don't use much pressure.

9. Garnish with pistachio clippings by lightly pressing few pieces on top of it.

10. Prepare each nankhatai in same way.

If baking in Kadai:

1. Take a heavy bottom aluminium kadai & spread about cup salt in it & preheat it covered for 10 min.

2. Place a stand at bottom of kadai.

3. Place a cake tin or a plate over it.

5. Put prepared nankhatai in it keeping little distance apart from each other.

6. Cover with lid & bake on medium flame for 20-25 min.

7. Check nankhatai - when you lift it with spatula it will feel soft but its base should be little brown & have mesh like structure. This means that nankhatai is baked

8. Take nankhatai out & allow it to cool down.

If baking in Oven:

1. Put nankhatai at little distance apart from each other on baking tray lined with aluminium foil.

2. Bake nankhatai at 160C/320F in preheated oven for 20-25 min.

3. Take nankhatai out & allow it to cool down.

Bakery style nankhatai is ready! Store nankhatai in air tight container for 7 days.

Check out other interesting recipes:

Nankhatai Recipe | Easy Dry Fruits Flavored Biscuits | नानख़ताई

Bakery Style Jeera Biscuits (Eggless) - Cumin Cookies Recipe

Eggless Almond Choco Cookies in Pressure Cooker | Christmas Special Cookies without Oven/OTG

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