My grandma's Nankhatai Recipe  

My grandma's Nankhatai Recipe

Nankhatai is the Indian equivalent to the shortcrust biscuit. I have always been in love with them, the round thick ones you get at the bakeries round the corner. The medium sized ones typically made at home with a kaju or badaam in the middle, or the slightly charred ones found on the roadside mobile makeshift ovens in Delhi and then there were these my grandma used to make. Thin almost like a shortcrust cookie, sprinkled with flakes of almonds and pista that she would painstakingly chop. These nankhatais have always been my favorite. She used to say these are the ones that were more popular in the Sindh region and she learnt it from a neighbor who migrated from there and since then this is what she made and not the ones that her mother taught here and now this is what I make too 

My grandma's Nankhatai Recipe

Bangalore weather these days is made for endless cups of adrak chai and these cookies, I might crib about clothes not drying and my house turning into a dhobhi ghat but the fact is that I am totally enjoying the weather, the baking and the other stuff its bringing along with it. These baked last week are already over. If you bake them I assure they won't last very long

My grandma's Nankhatai RecipeNankhatai is the Indian equivalent to the shortcrust biscuit. I have always been in love with them, the round thick ones you get at the bakeries round the corner. The medium sized ones typically made at home with a kaju or badaam in the middle, or the slightly charred ones found on the roadside mobi...

Summary

3150
  • Coursesnack
  • Cuisineindian
  • Yield20 pieces 20 piece
  • Cooking Time20 minutesPT0H20M
  • Preparation Time20 minutesPT0H20M
  • Total Time40 minutesPT0H40M

Ingredients

Maida
1 cup
Besan
1/4 cup
Chiroti Rawa
1 tbsp
Ghee
1/2 cup
Castor Sugar
1/2 cup
Caradamom powder
1/2 tsp
Nutmeg powder a
pinch
Baking Powder
1 tsp
Dahi
1 tsp
Milk 
1 tbsp
Almond flakes
2 tbsps
Pistachio flakes
2 tbsps

Steps

  1. Preheat the oven to 180C 
  2. In a large bowl, cream ghee and castor sugar together (the cookies are not very high on sugar and if you like them sweet, please increase the sugar to 2/3 cup instead of 1/2 cup) till light, soft and fluffy 
  3. Add dahi and milk to the creamed mixture and stir till just mixed 
  4. Sift together maida, besan, sooji, caradamom powder, nutmeg powder and baking powder. 
  5. Slowly mix the flour mixture to creamed ghee and sugar. Don't knead, just bring them together. If the batter feels very dry add a spoon of milk or so. 
  6. After it has come together as a dough, make 20 balls out of it. Press each ball with palm and then use a weight to flatten it thin. I also like to use a cookie cutter to cut it as like smooth edges. 
  7. Sprinkle the cookie with almond and pistachio flakes and press them gently on the cookie 
  8. Line the cookie on a sheet and bake in a pre heated oven for 10-15 mins till set. 
  9. Cool completely and enjoy with endless cups of chai and conversations. It can be stored in an airtight container for 2 weeks but I bet it won't last so long
    My grandma's Nankhatai Recipe
Similar Posts