Nankhatai🍃

Nankhatai🍃


Nankhatai are biscuits, originating from the Indian subcontinent, popular in Northern India . The word Nankhatai is derived from Persian word Naan meaning bread and "Khatai" from an Dari Persianword meaning Biscuits.

Ingredients

• 1 cup all purpose flour or maida
• 1 /2  cup besan or chickpea flour
• 1/4 cup sooji or semolina
• pinch of salt
• 1 cup tablespoons ghee or clarified butter, in semi-solid state, should not be melted
• 3/4 cup powdered sugar
•  1/2 teaspoon baking powder
•  1/4 teaspoon baking soda
• 1/2 teaspoon cardamom powder, from 7-8 cardamom pods
• ½ teaspoon saffron strands, crushed
• chopped pistachios, to garnish
• chopped almonds, to garnish
• 1 tablespoon milk, optional, only use if dough isn't coming together
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Method

• In a bowl sieve together flour, besan, sooji and cardamom powder baking powder and baking soda. Add salt and mix till well combined.
• Using your hand or hand mixer, mix/cream together ghee with powdered sugar and crushed saffron strands until fuffy.
• Add the flour mix (the dry ingredients) and mix.
• Mix until it forms a soft and smooth dough. If the dough is not coming together, you may add a tablespoon of milk at this point.
• Cling wrap the dough and refrigerate for 30 minutes.
• After 30 minutes take the dough out and pinch equal size balls from the dough.
• Flatten each balls slightly with your hands and if you want make a criss-cross design on top with a knife. Press some chopped nuts in the center.
• Place the baking tray lined with the cookies back in the refrigerator again for 20 minutes. Meanwhile pre-heat the oven to 375 F degrees.
• After 20 minutes, take out the baking tray and bake at 375 F degrees for 15 minutes or till the bottom of the cookies starts turning light brown in color.
• Remove nankhatai from oven and let cool completely.
• Store these yummy nankhatai in an airtight container and enjoy!