Nankhatai Cookies Recipe - Yummy Traditional

Nankhatai Cookies Recipe


nankhatai-cookies-recipe-with-step-by-step-photos

Nankhatai | Cookies is a traditional cookie, which is made from plain flour, semolina, gram flour, various style 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 
                   
nankhatai-cookies-recipe


Usually, I keep them in the 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 of it so let's begin with step-by-step photos...
         
nankhatai


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 

heat-the-ghee

Beat well with the whisk until turns to clarified butter/smooth creamy texture

beat-the-ghee-till-turns-to-creamy-texture

Clarified butter is ready

clarified-butter-is-ready

Preparation of Nankhatai:
Preheat the oven at 230 C or gas mark 5  for ½ hour after ½ hour turn into 200C
In a bowl sieve the flour, semolina salt, and baking powder add green cardamom powder mix it and set aside

preparation-of-nankhatai

Line the baking tray:
On the baking tray line a butter paper according to the size of the tray

line-the-baking-tray-with-butter-papper

Whisking butter and sugar:
Take a large medium bowl to add clarified butter with sugar, beat them well on high speed until turn into a creamy texture

beat-butter-and-sugar

Mix dry ingredients with butter mixture:
Now add dry ingredient little by little and keep whisking

keep-mixing-with-machine

Then you use your hand palm to knead to make a dough form, If it seems a bit sticky then you keep in the refrigerator for 10 to 15 minutes


using-hand-to-knead-cookies-dough

Making nankhatai cookies:
After 10 minutes take a tablespoon of the dough make a round ball with your hand then press down to flatter slightly

make-rounds-balls-of-the-cookies-dough

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

place-all-cookies-on-baking-tray

Baking nankhatai:
Bake for 15-20 minutes until the corners of the cookies are light brown. 

nankhatai-is-done

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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