Naankharai | NaanKhatai Recipe | How to Make Nankhatai Recipe with step-by-step photos
Nankhatai is a traditional cookie, which is made from plain flour, semolina, and gram flour, various styles of this cookie can be made only from gram flour with little quantity of plain flour but this nankhatai I prepared with plain flour and semolina
Usually, I keep them in an airtight jar after making them so that they stay fresh and crispy after even time, it is served as a snack very tasty and sweetened taste so let's begin
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How to make Clarified Butter?
Firstly heat the ghee and let it cool a bit then keep in the freezer for 15 minutes take it out
Beat well with the whisk until turns to clarified butter/smooth creamy texture
Clarified butter is ready
Preheat the oven to 230 C or gas mark 5 for ½ hour after ½ hour turn to 200C, In a bowl sieve the flour, semolina salt, and baking powder add green cardamom powder mix it and set aside
On the baking tray line, butter paper according to the size of the tray
Take a large medium bowl to add clarified butter with sugar, and beat them well at high speed until turns into a creamy texture
Now add dry ingredients little by little and keep whisking
Then you use your hand palm to knead to make a dough form, If it seems a bit sticky then you keep it in the refrigerator for 10 to 15 minutes
After 10 minutes take a tablespoon of the dough make a round ball with your hand then press down to flatter it slightly
Making an indent marking sprinkle pistachio and almond over the cookie. and place on the baking tray and repeat until all the dough is finished
Bake for 15-20 minutes until the corners of the cookies are light brown.
The general color of nankhatai is pale and not a very dark cookie. allow cooling before eating. store for 7-10 days in an airtight cookie jar.
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