Nankhatai Are Shortbread Biscuits, Originating From The Indi

nankhatai are shortbread biscuits originating from the indi multip img 0 96574a33
nankhatai are shortbread biscuits originating from the indi multip img 0 96574a33

Nankhatai are shortbread biscuits, originating from the Indian subcontinent, popular in Northern India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and “Khatai” from a Dari Persian word meaning Biscuit.

Baked them a couple of weeks ago as part of my 56 offerings. They are quite simple and delicious at the same time.

Sharing the recipe below.
Recipe inspiration courtesy @swasthisrecipes

? 3/4 Cup wheat flour or all-purpose flour – 75 grams

? ¼ Cup besan or gram flour – 25 grams
? 1 tablespoon semolina suji (optional)
? ¼ teaspoon baking powder or 1 pinch baking soda
? 3 green cardamoms powdered or ½ tsp powder
? ½ Cup powdered sugar (65 grams)
? ⅓ Cup GHEE or soft butter (75 grams) (use only as needed)

? Preparation for nankhatai
Preheat the oven at 180 C at least for 15 mins.
? Prepare a tray with parchment paper.
? Powder sugar along with cardamom seeds.
? Sieve the flours, semolina, sugar and baking soda together. Set this aside.
? You can also just mix up all of them together and skip sieving. Ensure the baking powder is mixed well.


? Pour ghee in parts and bring the flour together to make stiff dough.
? Use ghee only as needed mixing. You may need a tsp more or less depending on the temperature.
? Do not knead the dough.
Make 12 balls out of the dough.
Then slightly flatten and pierce with a fork lightly to make a design.
? Bake exactly for 10 mins. Or until light golden and crisp.
The timing may vary depending on many factors.
? Remove to a wire rack immediately.
? Cool the nankhatai completely and store in an airtight jar.

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