Nankhatai, Nan Khatai Biscuit
by Tarla Dalal
Added to 170 cookbooks
This recipe has been viewed 124018 times
A melt-in-the-mouth biscuit, with the rich aroma of ghee tinged with spicy notes of cardamom, the Nankhatai is a perfect example of Indian ingenuity.
Almond and pistachio powders not only improves the flavour but also makes the Nankhatai more porous, making every bite just melt in your mouth and coat your taste buds.
Indeed, every crunchy bite of this intensely flavoured ‘cookie’ is an opportunity to retreat from mundane worries and experience real delight!
These traditional Indian cookies can be served as Evening Tea Snacks , School Time Snacks , at High Tea Party and can also served to the guests on the occasion of Diwali or New year's day.
Enjoy how to make Nankhatai recipe with detailed step by step photos.
- To make the nankhatai, sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside.
- Combine the ghee and powdered sugar in a deep bowl and whisk well for 10 to 12 minutes or till white in colour, smooth and fluffy.
- Add the plain flour mixture, rava, powdered almonds, powdered pistachios and cardamom powder and mix well to form a soft dough.
- Divide the dough into 20 equal portions and roll each portion in a 50 mm. (2”) diameter round flat nankhatai.
- Place the nankhatais on a baking tray at equal distance and garnish each nankhatai with a few almond slivers and press it lightly. Bake in a pre-heated oven at 160°c (320°f) for 20 to 25 minutes.
- Allow the nankhatais to cool for 10 to 15 minutes.
- Serve the nankhatais immediately or store in an air-tight container and use as required.
Nutrient values per nankhatai
|Vitamin A||110 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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