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. it is a popular cookie in Pakistan that is prepared at low cost, regardless of other cookies, easy and simple recipe
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.
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 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
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 instructions given in the pictures below- In a melamine or glass bowl add ghee
- Microwave for 2 minutes or you can melt it on the flame as well
- Let it cool till turns to lukewarm ghee
- Now keep in the refrigerator for ½ hour
- After 30 minutes take it out of another bowl
- Then whisk it well for 10 minutes or till turns into a creamy texture
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Now that clarified butter is ready to use in the recipe, Set aside
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, and keep it 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
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, No need to use water at all
Dough is ready
Dough is ready
Now transfer to another bowl, Keep in the fridge for resting for about 10 minutes
Meanwhile, line the butter paper, and preheat 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 that the invoice picture isn't clear
Bake nankhatai for 12-15 minutes at 150C keep the nankhatai tray in the center of the oven
Shape into a ball, sorry that 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
After 15 minutes take it out of the oven
Now Nankhatai is done leave it for rest for about 1/2 hour
Until settles 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
Until settles 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
Crispy and tasty nankhatai is ready to serve with coffee and tea
Nankhatai is known as a traditional flaky and buttery cookie, which is made with gram, all-purpose flour along with semolina
Ingredients:
- 1 cup, all-purpose flour
- 1 cup, gram flour
- ¼ cup, semolina
- 1 cup, butter/clarified butter
- ¼ tsp, salt
- 1 ½ cups, icing sugar
- ½ tsp, baking powder
- Almond and pistachio crushed for garnishing
- ½ tsp, green cardamom powder freshly ground
How to Make the Gram Nankhatai?
- Firstly preheat the oven to 230 C
- Line baking/butter paper on a baking tray
- Take a medium bowl
- Sieve the equal amount of all-purpose flour, gram flour, and ¼ cup semolina
- Then add baking powder, salt, and green cardamom powder
- Mix all the dry ingredients very well
- Keep aside
- Take a separate mixing bowl
- Then add clarified butter
- Whisk it again for 2 minutes
- Add icing sugar
- Whisk them very well until you get a creamy smooth texture
- Now add them with the dry ingredients
- Mix them well with the spatula for 5 minutes
- Now transfer to the working slab
- Knead it with a slow hand until incorporated, to form a soft dough
- Transfer to another bowl and keep in the fridge for 10 minutes
- Now take out nankhatai dough
- Cut into half
- Now make small equal portions of the dough
- Take 1 portion and shape a smooth ball between your palms
- Place on the baking tray
- Repeat the same process with the remaining portion of the dough
- Press the center of the cookie with the thumb/finger lightly
- Then sprinkle crushed almond and pistachio over the cookie
- Bake nankhatai in the preheated oven at 200c for 10-15 minutes
- Note, for the best result always set the baking tray in the center of the oven
- Turn on both grills of the bottom down
- After 15 minutes take it out and let it cool down completely
- Now tasty and yummy nankhatai is ready to serve with hot tea, coffee
- You can store nankhatai in an airtight jar for up to 4 weeks or more
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