Easy Eggless Nankhatai Recipe

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.

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 it 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

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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.

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

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. 

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 

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

Cake Rusk Recipe

 

Cake Rusk || Dry Cake Rusk || How to Make Cake Rusk Recipe with step-by-step photos.

Cake Rusks are the favorite tea-time snack across Pakistan; dipping the crispy rusk in tea is something many of us would have done when we were kids and still continue to do so

Making the batter is super easy because it only involves a few basic ingredients.

However, it’s the baking time that might test your patience. Make this rusk at home, for they taste so wonderful that you will never ever buy them from the store again.

                  

What is Cake Rusk Made of?

Ever wondered what cake rusk is made of? It’s made from a simple yellow cake that is baked twice. I love to eat cake rusk with my hot tea, and when I get leisure time, I keep it by making it in an airtight jar-easily it stays fresh for around 2-3 weeks. Eid is also forthcoming, so you can also add it to your Eid menu with sheer khurma or Shami kababs.

For more Similar Recipes:

Vanilla tea cake

Chocolate brownie with vanilla

Fruit cake

If you have tried this Cake Rusk Recipe, 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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Tips:

When baking rusks for the second time, keep a close watch on them. They typically take between 10 and 15 minutes to bake. Be cautious after the 10-minute mark, as they can burn easily. If you notice they are becoming very dark brown or black, remove them from the oven immediately and flip them over to bake the other side.

To store the rusks, keep them in an airtight container. They should remain fresh for up to three weeks.

                                     

To make this recipe, first melt the butter with the milk on the stove or double boiler_Let it cool down completely. 

                             

Meanwhile, sift the flour with baking powder, salt, and yellow food color, and mix well. Preheat the oven to 180 C 

                         

Grease the cake pan and line the paper. 

                          

                     

Crack the eggs into the bowl and beat them for a minute with an electric beater, then add sugar; start beating together.

                       

                    

Beat them on high speed until creamy. Then pour the milk mixture into the egg batter.

                       

Further, beat them together for 2-3 minutes on low speed. Lastly, add vanilla essence and stir till it is incorporated fully into the batter.

                

Add sifted flour gradually to the egg batter and slowly mix them with the hand whisker. Don’t use an electrical beater for mixing.

             

The cake batter is ready. 

                      

Pour the mixture into an 8*8 square cake pan.

                                                     

     

Bake the cake at 180 C for 40-45 minutes.

                          

Separate the edges of the cake from the cake pan. 

                          

Allow it to cool for 10 minutes on a wire rack.

                              

Once the cake cools down,  cut the cake vertically. 

                           

And shape into medium-sized strips.

                     

Arrange the cake strips on the baking tray, leaving some space between them. Now leave them in an open place for 12 hours. 

                      

We will now bake the cake rusk again after 12 hours

Preheat the oven to 160 C. Put the tray into the oven and bake for 15 minutes or until golden brown

                     

Each side should appear golden brown after the 2^nd bake. Allow the cake rusks to cool completely.

                         

Once cooled, the rusks will be crunchy and crispy. Store them in an airtight container.

                          

Enjoy the cake rusks with a hot cup of tea.