Nankhatai, is a traditional Indian biscuit. These shortbread style eggless cookies is crunchy & crumbly with a sensational aroma of cardamom. Made in numerous ways, to name a few – Maida, Besan, Atta, and nankhatais with dahi.. Here is the beginning of my Bakery Style Recipes, stay tuned for authentic bakery style recipes. For now, make these biscuits and gift to your loved ones this festive season! 🙂
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130g / 1 cup – Maida / Plain Flour
60g / ½ cup – Besan / Gram Flour
30g / 2 ½ tbsp. – Suji / Semolina
80g / ½ cup – Powder sugar / Boora / Tagar
1 pinch – Salt
1 pinch – Cardamom Powder
115g / ½ cup – Ghee / Slightly Melted Butter
Pistachios & Almonds to Top
• In a bowl, add in the maida, besan, suji, powder sugar, salt & cardamom powder and mix well.
• Pour in the ghee and form into a dough. Divide into 18 portions.
• Shape into round peda like shape & place in a baking tray, top with nuts.
• Bake in a preheated oven for 15 mins at 150 Degree C in convection mode / 18 mins @ 160 C in OTG with both rods on / low flame in idli cooker for 17-18 mins.
• Best served with a hot cup of chai. Enjoy
• Make sure dough is formed and has a consistency as shown in video, you can add more ghee if required.
• Milk powder can be used to enhance the richness.
• 2 tbsp of ghee can be replaced with dahi if desired
• Can be baked without oven in a idli cooker, in idli plates. Preheat cooker with 1 1/2 cups of salt, once hot, place the idli plates and bake for 18 mins.
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