Easy Eggless Nankhatai | Nankhatai Cookies || How to make Besan Nankhatai with step-by-step photos and video
Naankhatai is also known as a traditional flaky, buttery cookie. It is a popular cookie in Pakistan that is prepared at a low cost, with an 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.
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 I will tell you the 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 it 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 it aside.
In a bowl, sift 1 cup of all-purpose flour.
Sieve 1 cup of gram flour
Sieve 1/4 cup of 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.
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 your 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 230 °C.
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 150 °C. 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 almonds and pistachios.
Bake nankhatai for 12-15 minutes at 150 °C. 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 to rest for about 1/2 hour
Until it settles down on its own. Note, don't touch any cookie instantly after taking it out of the oven because it is so soft that it takes time to set
Until it settles down on its own. Note, don't touch any cookie instantly after taking it out of the oven because it is so soft that it takes time to set
Nankhatai is known as a traditional flaky and buttery cookie, which is made with gram, all-purpose flour, and 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 an 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 to 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 the nankhatai dough
- Cut in 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 almonds and pistachios over the cookie
- Bake nankhatai in the preheated oven at 200 °C 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 or coffee
- You can store nankhatai in an airtight jar for up to 4 weeks or more
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