1 bowl, 4 ingredients, 12 minutes and you have buttery (gheeey), melt in mouth, super delicious nankhatai recipe. This recipe uses all purpose flour and very little gram flour. Even the technique differs from recipe to recipe. The post so far speaks about the beauty of this recipe. But still if you want things in black and white let me put them straight
Nankhatai is
Delicious to eat
Needs few ingredients
Ready quickly
Absolutely fuss free to make
Use generous amount of ghee. We need soft dough.
Do not knead the dough. Just bring it together.
Do not over bake.
1. Preheat the oven to 180⁰C (160 in case of fan/convection oven). Grease a baking tray
2. In a large bowl combine all the ingredients except ghee
3. Mix everything
4. The ghee should be melted but at room temperature. It shouldn’t be hot or warm
5. Add ghee gradually to make soft dough
6.Make lemon size portions out of the dough
7. Roll into ball and flatten them
8. Press chopped nuts in the center
9. Bake at 180⁰C (160 in case of fan/convection oven) for 12-14 minutes or till done. Nankhatai will be very soft immediately after baking. It will harden once it cools down. Cool completely and serve
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
• 1 cup maida/all purpose flour
• 3/4 cup powdered sugar
• 1/2 cup + 2 tbsp ghee melted (adjust the quantity of ghee)
• 1 tbsp besan/gram flour
• 1/8 tsp baking soda
• 1 tsp cardamom powder
• Handful of chopped nuts
1. Preheat the oven to 180⁰C (160 in case of fan/convection oven). Grease a baking tray.
2. In a large bowl combine all the ingredients except ghee.
3. Mix everything.
4. The ghee should be melted but at room temperature. It shouldn’t be hot or warm.
5. Add ghee gradually to make soft dough.
6. Take lemon size portions out of the dough.
7. Roll into ball and flatten them.
8. Press chopped nuts in the center.
9. Bake at 180⁰C (160 in case of fan/convection oven) for 12-14 minutes or till done.
Please rate us and share your valuable feedback
