Nankhatai (Diwali Special biscuit) Video, Eggless Nankhatai by Tarla Dalal
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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!
Recipe Description for Nankhatai, Nan Khatai Biscuit
- 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.
See step by step images of Nankhatai, Nan Khatai Biscuit Recipe
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