I love cooking native Indian delicious dishes. I would like to share my favourite recipes with my dear readers.
Nankhaatai is a baked dish. It was originated in the Indian subcontinent. It is a type of shortbread. It is eaten as a snack. It is also a popular dish to the people of Bangladesh and Pakistan etc. It is very easy and simple to make nankhatai at home.
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For making dough:
• 2 cups of maida(all-purpose flour)
• 1 cup of formed ghee (clarified butter)
• 1 tablespoon of suji(semolina)
• 1 cup of powdered sugar
• 3 pinches of cardamom powder
• 3 pinches of baking soda
• 3 drops of food colour(orange or yellow)
For lining material:
• almond nut, as needed
For baking nankhatai:
• micro-oven, as needed
1. Pour formed ghee into a bowl and beat it with a whisker until it turns into white and light.
2. Add cardamom powder, semolina and baking soda with the ghee into the bowl and mix them well.
3. Also add powdered sugar into the bowl. Mix it well again and beat it in one direction with a whisker for about 5 minutes.
4. Now, add orange food colour into the bowl and mix it well once again and also beat it until it turns into light and creamy stiff.
5. Add maida little by little into the bowl and mix it well gently with your hand and knead it into a smooth dough.
6. If the mixture is dry, add some milk into the bowl or if the mixture is wet, add some maida into the bowl to make a smooth dough.
7. Now, grease the palms of your hands with oil to make nankhaatai.
8. Now, take a small portion from the dough on the palms of your hands to make it a flat round shape called nankhatai as shown in the picture below.
9. Keep the nankhatai on a baking tray greased with ghee. Optionally, place an almond nut on the nankhatai to make them look beautiful as shown in the picture above.
10. Now, keep the baking tray in the micro-oven preheated at 180° C for about 10 minutes and bake the nankhatai at 180° C for about 20 minutes on low flame.
11. After baking the nankhatai for about 20 minutes, take them out from the micro-oven. Let them cool.
12. After the nankhatai become cool, serve them to the guests.