How to make NANKATAI RECIPE- COEES OF ALL INDIAN WHEAT

Nan Khatai is a classic Indian shortbread cookies made with a mixture of flour, semolina, ghee and topped with delicate Cardamom flavors. My rice recipe is made with whole wheat flour.

Those delicious Indian cookies are soft, crunchy, light, almost melting in your mouth and are very sweet. Here's how to make Nankhatai with my simple and blindproof recipe.

Nankhatai for its mouth-watering taste and Indian flavor is as good as a cup of masala chai or coffee. In our home, we just love the combination so most of the time we have a small or large batch that we can enjoy.

Why I always make them at home is simply better than grocery shopping or baking.

Easy simple recipe, a little effort

Even beginners can bake easily

Great customization

I would use the best quality of ingredients.

I can use healthy flour to make Nankhatai.

It's easy to keep. You can easily store 3-4 weeks in an air container.

You don't need any special equipment, you can make nankhatais in the oven, cooker, Kadai, microwave and these eggless cookies come out perfect in any way.

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Nankhatai

You need 5 ingredients to make Nankhatai: Flour, semolina, sugar, Ghee and flavors. I will talk about the flavor variations in the recipe notes in the last part of the post.

In my Nankhatai recipe, I use a combination of flour and that is what gives the Indian cookie a unique flavor and is a healthy little alternative.

I make many variations of Nankhatais, each with a different flavor due to the flour used and the added flavor. For this recipe, I used a combination of all-purpose flour, wheat flour, chickpea / Besan flour, and semolina or sooji.

Nankhatai recipes contain both wet and dry ingredients.

Flats: Whole wheat flour, all-purpose flour, semolina, chickpea flour

Extra Dry Ingredients: Castor Sugar baking powder, baking soda Cardamom powder

Net ingredient: Ghee.

This is a recipe Nanhatai makes - great sanghatais. You can make a lot of numbers if you make them small or medium sized cookies. You can double or triple the ingredients while making the dough for cooking to make more.

It's easy to do and takes very little time. Like other short bread cookies, you don't store dough. Just mix the ingredients to mix them up and bake according to the instructions I've added here.

The store is a true brand

Step 1 of Nankhatai

In a mixing bowl add maida, whole wheat flour, chickpea flour, baking powder, and baking soda. Mix well and keep aside.

In another bowl add sugar and ghee. Beat until the mixture is light and fluffy and the color turns brown.

Mix flour to mix with castor sugar. Continue mixing until the flour is completely mixed with the castor mixture.

Step 2 of Nankhatai

Add Cardamom powder and mix well. Rest the dough for 15 to 20 minutes.

Preheat the oven to 180C for 10 minutes. Place the parchment paper on a baking sheet or paper. Spoon into folded dough and fold into small balls.

Put them on paper. Cut the pistachio into small strips and press it gently into the balls of the yinhatai dough. Bake for 15-18 minutes. Once baked, let them cool and enjoy.