Yummy Traditional : Baking
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

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. it is a popular cookie in Pakistan that 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 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 instructions 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 of another bowl
  6. Then whisk it well for 10 minutes or till turns into a creamy texture

If you have tried this Eggless NanKhatai, don’t forget to rate the recipe. You can also follow me on social media

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

Now that 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, 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  




    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



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



      Meanwhile, line the butter paper, and 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 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


      baking-in-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 




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

        gram-nankhatai-is-ready

        Kulcha Cookies Recipe


        kulcha-cookies-recipe-with-step-by-step-photos

        Kulcha Cookies || Cookies Recipe || How to make kulcha cookies with step-by-step photos and video....

        Kulch cookies are my family’s  Recipe, You will not have heard about this recipe, I make cookies from our culture, my mom used to make a lot of these and we would finish them so quickly, my mom was not a baking kind of person but she always used to make these with the help of my elder sister.

                                        
        kulcha-cookies

        My Latest Video Cookies Recipe:


        Kulcha is crispy outside and buttery and chewy inside they are from Bihar, India. Mostly only found in the "Bihari" household never seen them being sold in the market outside of Karachi Pakistan.
        I usually prepare these cookies for snack purposes, to serve to the guests alongside removing timeless hunger,
        Note:
        Baking time depends on your oven temperature 
                                          
        kulcha-cookies


        Take a big bowl and sieve the flour, semolina, baking powder, salt, and icing sugar and mix it well, On the Other hand, take another small bowl to add melted ghee/butter and beaten egg and beat it with a whisk until well combined.

        If you have tried this Kulcha Cookie then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 

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        Now Pour all the ghee/butter and egg mixture into the dry ingredients and mix it well until turns to a crumble texture



          Then Start to Knead the hard dough with a little water 



          Transfer the dough to a broad Surface/slab and knead it with the help of your palm Put it in another bowl cover it with plastic wrap for 30 Minutes and set aside.


          Take out Dough, ball punch it again for 1 minute, roll  out the cookie dough around 1-inch thick oval/round, then  gather the remaining dough and repeat the same procedure, roll out and cut 


            Now take the cookie cutter and Cut Out the Cookies from the dough





            Now place all cookies on the Baking tray
            Brush on cookies with jaggery and milk mixture, sprinkle some sesame and nigella over cookies, and bake them for 20 to 30 minutes at 200 C until golden brown color 




            Kulcha cookies are served with tea and coffee



              Almond Nankhatai Recipe

                                 
              almond-nankhatai-cookie-recipe-with-step-by-step-photos



              Almond Naankhatai | Almond Cookie || How to make almond nankhatai with step-by-step photos


              Almond Naankhatai is a flaky, sweetened, and traditional buttery cookie, this almond cookie is known as “Naankhatai” in Pakistan and is very popular.it’s super easy to make, make mouth-melted cookies in no time

              This cookie can be made in various styles and ingredients

               You can find out my other version of nankhatai on my blog naankhati cookiegram nankhatai

               

              Naankhati is best described as an eggless cookie, which has many variations. you can make these cookies sweet with nuts. they all melt in your mouth and leave you craving more 


                                                                     
              almond-cookie


              Nankhatai has to be prepared with:

              Unsalted or salted butter but I am using homemade unipuff/ shortening  you can make every type of cookie from this shortening that I have already shared in an earlier post on my blog

              Prepared with?

              Nankhatai is usually prepared with all-purpose flour and semolina with butter Here I am using all-purpose flour with a little amount of semolina, shortening, roasted chopped almonds, and icing sugar         

              For the best result follow my detailed step-by-step photo instructions and tips

                                     
                                          
              nankhatai-recipe


              Recipe notes:

              1. To make perfect nankhatai cookies first thing to keep in mind is that all ingredients should be at room temperature
              2. Level try your best all ingredients are measured on the scale as all cup measurements are different and not accurate
              3. Using shortening in making cookies is the best choice but if you feel difficult to make shortening at home then can use clarified butter    
              4. You can adjust the sugar to taste here I used 250 gas per my taste but you can use an equal amount of icing sugar in the flour

              For more Similar Recipes:

              Kulcha cookies

              Zeera biscuits

              Egg biscuits

                                                
              almond-nankhatai

              A healthy twist to a classic cookie:

              This is my version of the classic Nankhatai or Almond Cookies. I made them healthier by substituting half of the All-Purpose Flour with a little amount of semolina and boosting with chopped roasted almonds, I add a little semolina to add a crunch, and these cookies make the perfect accompaniment to a cup of tea or coffee

              If you have tried this Almond Nankhatai then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen! 

              Facebook

              Instagram

              Pinterest

              Youtube

                           


                                                                                

              Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.



                                                      
              almond-nankhatai


              To begin this recipe firstly slightly roast the almond and then chopped 


                                            
              roast-the-almonds



              Take a mixing bowl to add slightly melted shortening butter. Whisk it very well with the hand whisker. Next, add icing sugar to the beaten shortening

                                    

              whisk-the-butter

              Stir to combine both very well with an electric beater or hand whisker until they become creamy and fluffy

                                       

              beat-the-butter-and-sugar

              The mixture is ready to add dry mixture. Keep aside


                                           
              beaten-batter


              Mix baking powder, salt, and semolina with the all-purpose flour

                          

              mix-dry-ingredients

              Stir to mix up well

                                   

              mix-the-flour

              Now start directly sifting half amount of the dry mixture into the butter mixture along with the cardamom powder

                                       

              mixing-flour-with-butter-mixture

              Keep mixing by adding chopped almonds and the remaining flour mixture, mix everything well with the hand mixer or spatula

                          

              add-almond-to-the-mixture


              Some of the almonds are reserved for use later 

                           

              reserve-almonds

              Once they turn to crumble. shift to the work area, Start kneading with the help of a palm until dough is formed

              In case it has difficulty to be formed of the dough

              Then just splash some drop of warm milk  

                                   

              knead-the-dough

              Dough is ready
                                 
              cookie-dough-is-ready

              Put it in the fridge for 10 minutes it will set on its own. Preheat the oven to 350 F or 180 C


                                                     
              keep-in-the-fridge


              Divide the dough into equal portions. Make small golf-size balls 

                                     

              divide-the-equal-portions

              Give it to ball shape
                                        
              give-it-to-small-size-shape

              Place on a cookie-baking lined tray

                                      

              place-cooki-on-tray

              Prepare all cookies this way

                             

              prepare-all-cookie

              Slightly press the index finger in the middle of the cookie ball

                                     

              press-the-cookie


              Pour yellow food color in each indent of the cookie ball is just optional you can skip it, Sprinkle some crushed almonds over the cookie

                                      

              sprinkle-almonds

              When done place the baking tray into the preheated oven, Let them bake for about 30-35 minutes at 180 C or 350 F.Once cookies are done, turn off the oven

                           

              bake-cookie


              Take out the tray from the oven. Let them cool down for about 10 minutes

                                     

              nankhatai-is-done

              Nankhatai is ready to eat    

                             

              nanakhati-is-ready-to-eat

              You can store the cookies in an airtight jar 

                                     

              serve-with-tea

              Have a look, the cookie is perfectly cooked

                                        

              cookie-is-done


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