Easy Eggless Nankhatai Recipe - Yummy Traditional

Easy Eggless Nankhatai Recipe

Besan nankhatai recipe with step by step photos and video



Easy Eggless Nankhatai | Nankhatai Cookies || How to make Besan Nankhatai with step-by-step photos and video

Naankhatai is known as a traditional flaky and buttery cookie, as well as. it is a popular cookie in Pakistan which is prepared at low cost, regardless of other cookies, easy and simple recipe this is  the reason easily available at any kind of shop

History of Nankhatai:
The word Nankhatai is derived from the Persian word Naan meaning bread and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye. Kulcha is a type of bread similar to Naan.                     
                                                                      
                                         
easy eggless nankhatai recipe

My Latest Besan Nankhatai Video Recipe:


Prepared with?
Nankhatai is usually prepared with all-purpose flour and semolina with butter But
Here I am using gram flour, all-purpose flour with a little amount of semolina, clarified butter, and icing sugar
Nankhatai has to be prepared with:
Unsalted or salted butter but I am using here clarified butter you can make every type of cookie from this clarified butter that I’m gonna share with all 
Note: you can adjust sugar to taste here I used 1.5 cups according to my taste but you can use an equal amount of icing sugar in the flour
                                                        
                                 
                                   
easy eggless nankhatai

How to make Clarified Butter?
Clarified butter is made to melt the ghee here I will tell you with pictures first then will tell you nankhatai recipe
Kindly follow the instruction given in the pictures below
  1. In a melamine or glass bowl add ghee
  2. Microwave for 2 minutes or you can melt it on the flame as well
  3. Let it cool till turns to lukewarm ghee
  4. Now keep in the refrigerator for ½ hour
  5. After 30 minutes take it out in another bowl
  6. Then whisk it well for 10 minutes or till turns into a creamy texture

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clarified-butter-recipe-step-by-step-with-pictures

Now clarified butter is ready to use in the recipe, Set aside 


clarified-butter

In a bowl sieve 1 cup of all-purpose flour 




Sieve 1 cup gram flour




Sieve 1/4 cup semolina and add to the flour bowl




Then add baking powder



Now add green cardamom powder



Add salt



Now mix everything, keep aside




Now add icing sugar to the clarified butter


    Mix them well





    Now whisk them together very well for 5 minutes




    Put a mixture of clarified butter with the dry ingredients



    Mix them very well with the spatula for 5 minutes  




    Transfer to the broad surface or marble slab




    Start kneading the dough with the palm




    Until incorporated, to form a soft dough, Not need to use water at all



    Dough is ready



      Now transfer to another bowl, Keep in the fridge for resting for about 10 minutes



      Meanwhile line the butter paper, p
      reheat the oven for 1/2 hour at 230C 




      After 10 minutes divide the dough in half




      Make equal portions of the dough




      Shape into a ball, sorry for the invoice picture isn't clear 




      Make a smooth ball and place it on a baking tray.Press it lightly in the middle of the ball with your fingertips




      Repeat the same process with all nankhatai balls




      Sprinkle crushed almond and pistachio



      Bake nankhatai for 12-15 minutes at 150C keep the nankhatai tray in the center of the oven


      baking-in-the-oven


      After 15 minutes take it out from the oven 




      Now nankhatai is done leave it for resting for about 1/2 hour 
      Until settle down on its own. Note, don't touch any cookie instantly after taking it out from the oven because it is so soft it takes time to set 




      Now transfer to the serving tray
      Crispy and tasty nankhatai is ready to serve with coffee and tea

        gram-nankhatai-is-ready





        Nankhatai is known as a traditional flaky and buttery cookie, which is made with gram, all-purpose flour along with semolina

        Ingredients:
        1. 1 cup, all-purpose flour
        2. 1 cup, gram flour
        3. ¼ cup, semolina
        4. 1 cup,butter/clarified butter
        5. ¼ tsp, salt
        6. 1 ½ cup, icing sugar
        7. ½ tsp, baking powder
        8. Almond and pistachio crushed for garnishing 
        9. ½ tsp, green cardamom powder freshly ground
        How to Make the Gram Nankhatai?
        1. Firstly preheat the oven to 230 C  
        2. Line baking/butter paper on a baking tray
        3. Take a medium bowl
        4. Sieve the equal amount of all-purpose flour, gram flour, and ¼ cup semolina
        5. Then add baking powder, salt, and green cardamom powder
        6. Mix them all dry ingredients very well
        7. Keep aside
        8. Take a separate mixing bowl
        9. Then add clarified butter
        10. Whisk it again for 2 minutes
        11. Add icing sugar
        12. Whisk them very well until you get the creamy smooth texture
        13. Now add them with the dry ingredients
        14. Mix them well with the spatula for 5 minutes
        15. Now transfer on the working slab
        16. Knead it with slowly hand until incorporated, to form a soft dough
        17. Transfer to another bowl and keep in the fridge for 10 minutes
        18. Now take out nankhatai dough
        19. Cut into half
        20. Now make small equal portions of the dough
        21. Take 1 portion and shape a smooth ball between your palms
        22. Place on the baking tray
        23. Repeat the same process with the remaining portion of the dough
        24. Press lightly the center of the cookie with the thumb/finger
        25. Then sprinkle crushed almond and pistachio over the cookie
        26. Bake nankhatai in the preheated oven at 200c for 10-15 minutes
        27. Note, for the best result always set the baking tray in the center of the oven
        28. Turn on both grills of the bottom down
        29. After 15 minutes take it out and let it cool down completely
        30. Now tasty and yummy nankhatai is ready to serve with hot tea, coffee
        31. You can store nankhatai in an airtight jar for up to 4 weeks or more 
        *Not be duplicated, rewritten or published without permission- Thank you!  

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