Nankhatai
Nankhatai

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, nankhatai. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Nankhatai can be called as Indian shortbread cookies or biscuits. Nankhatai, is a traditional Indian biscuit. These shortbread style eggless cookies is crunchy & crumbly with a sensational aroma of cardamom. Nankhatai recipe - Delicious, light & crisp eggless cookies made with flour, ghee, cardamom I make different kinds of cookies often for my kids.

Nankhatai is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Nankhatai is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have nankhatai using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Nankhatai:
  1. Prepare 1 cup Maida
  2. Prepare 2 tbsp Suji
  3. Take 1/2 cup Powdered sugar
  4. Prepare 1 pinch Salt
  5. Get 1/2 cup Cardamon powder
  6. Make ready 1/2 cup Ghee
  7. Take as needed Pistachios for garnish

Light and flaky Nankhatai recipe that is flavored with cardamom and vanilla. An egg-free Indian shortbread recipe that will just melt away in your mouth! Does this recipe ring a bell? Nankhatai was so light n crispy.

Instructions to make Nankhatai:
  1. In a bowl take all the dry ingredients, maida, besan, suji, powdered sugar, salt & cardamom powder and mix well.
  2. Pour in the ghee and form into a dough. Make sure dough has a soft consistency (you can add more ghee if required).
  3. Divide the dough into small portions and shape into round peda like shape and place in greased baking tray and top with nuts.
  4. Bake in a preheated oven for 15 mins at 150 Degree C in convection mode (OR 18 mins @ 160 C in OTG with both rods on OR low flame in idli cooker for 17-18 mins). - Bake it until it is very slightly golden brown (make sure Not to over bake it).
  5. Store the nam khatai after it completely cools down.
  6. The mouth melting manohari are ready to be servered.

Does this recipe ring a bell? Nankhatai was so light n crispy. The taste of the nan khatai was really good. I have followed your recipe but my nankhatai became flat and looking like big cookies what should I do? nankhatai biscuits are very popular Indian eggless tea time biscuits. For making the Nankhatai Biscuit, in a deep bowl, place a fine sieve or strainer.

So that is going to wrap this up with this special food nankhatai recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!