Yummy Traditional : Snack and Fried

Almond Nankhatai Recipe (Almond Cookies )

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, traditional buttery cookie. In Pakistan, it is known as “Naankhatai” and is very popular. It’s super easy to make, make mouth-melting cookies in no time.

This cookie can be made in various styles and with various ingredients

You can find out my other version of nankhatai on my blog, naankhati cookie, gram nankhatai

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

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.

Recipe notes:

To make perfect nankhatai cookies, it's important to remember that all ingredients should be at room temperature.

Aim for accuracy by weighing all ingredients on a scale, as cup measurements can vary and may not be reliable.

Using shortening is the best choice for these cookies, but if you find it difficult to obtain, you can substitute it with clarified butter.

Feel free to adjust the sugar according to your taste. I used 250 grams, but you can alternatively use an equal amount of icing sugar mixed with the flour.

For more Similar Recipes:

Kulcha cookies

Zeera biscuits

Egg biscuits

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!

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To begin this recipe, firstly, slightly roast the almonds and then chop them.

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

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

The mixture is ready to add the dry mixture. Keep aside

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

Stir to mix up well

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

Keep mixing by adding chopped almonds and the remaining flour mixture. Mix everything well with the hand mixer or a spatula.

Some of the almonds are reserved for use later.

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

In case it has difficulty forming the dough

Then just splash a drop of warm milk

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

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

Give it a ball shape.

Place on a cookie-baking lined tray

Prepare all cookies this way.

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

Pouring yellow food color into each indent of the cookie ball is just optional; you can skip it. Sprinkle some crushed almonds over the cookie.

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.

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

Nankhatai is ready to eat.

You can store the cookies in an airtight jar.

Have a look, the cookie is perfectly cooked.

Crispy Khajoor Recipe

Crispy Khajoor | Fried Nemki || How to make Khajoor With step-by-step photos

These are quite a flaky, buttery, and mouth-watering snack. Today, I am gonna share an interesting snack with you that you have never heard of before. That amazing snack is known as a“Khajoor.

Confucius probably immediately comes to your mind, khajoor means dates, and palms. I am calling khajoor, not at all, my dear readers, it's a flaky and buttery snack in taste, as you take it in your mouth, it definitely will melt easily within a few seconds.

But to prepare this recipe will have to care for accurate measurements, which will be told to you next with step-by-step photos, so that you can clearly get it and make it at home. Keep in mind that always introducing a new experiment requires some effort for them,

Certainly, that may be a bit hard, but gradually you will be able to do something new in your life; it doesn't matter if they belong to any field of life; however, this will be a new experience for you, but assure you that everyone will love to have it with tea or coffee.

Khjoor is prepared with all-purpose flour, suji (semolina), sugar, ghee, and salt, then kept rubbing on the palm for 10 minutes till it turns to a crumbly texture right after kneading into a hard dough with very little water. Because if you knead soft, you will never be able to make crispy khajoor.

It's my family's version that used to be made by my grandmother and mother. It's not easy to make it is a bit hard but this snack can be kept in an airtight jar or container for a month. It's a great snack for tea, as it can remove even your interpretive hunger, so let’s begin.

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

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

Sift the flour into the bowl.

Add semolina, ghee, nigella, and sugar, and mix them together very well.

Till turns to crumble texture

Start kneading the dough with a little water, and keep kneading until the dough forms.

Transfer the dough to the working surface, Knead it with the help of both palms.

Should be a bit hard to avoid kneading a soft dough.

Wrap it with the plastic cling, and leave it to rest for an hour.

Divide the dough into 3 equal-sized portions.

Roll out the one ball into a 1-cm-thick flat disc.

Make equal gashes at a distance of 1/2 inch.

Do separate each strip

Line up the strips

Then set all strips according to the picture below.

Now cut into a diamond shape with a sharp knife or pizza cutter.

Place them on the plate/tray.

Heat the oil in the wok.

Put in the oil equal to 1 quarter plate at a time

Put khajoor in the medium-low heat oil.

Don't stir for a few minutes after adding khajoor to the oil; let it cook over medium flame for 2-3 minutes.

After 2 minutes, stir the khajoor around slowly, so that it can evenly cook from all sides.

Now you can see appearing nicely brown color on the khajoor crust. Once it gets golden brown, drain it from the oil.
Place them on a kitchen paper towel to remove excess oil

Now transfer them to the serving dish. Khajoor Nemki snack is ready to serve with coffee and tea.

Almond Nankhatai Recipe (Almond Cookies )

Crispy Khajoor Recipe

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