About
Nankhatai is a type of shortbread biscuit, 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 an Afghan word meaning Biscuit. They are known for their signature texture that is crispy from outside and soft and crumbly inside. Ideal for a tea time snack or as a homemade gift during the festive season.
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Recipe
Ingredients
all
1 cup
purpose flour
powdered sugar
1/2 cup
ghee (clarified butter)
1/2 cup
semolina
1/4 cup
baking powder
1/2 teaspoon
cardamom powder
1/4 teaspoon
chopped nuts for garnishing
2 tablespoons
Directions
Step 1:
In a large bowl, mix together the all-purpose flour, powdered sugar, semolina, baking powder, and cardamom powder.
Step 2:
Add the ghee and mix well until the mixture comes together as dough.
Step 3:
Divide the dough into small round shaped portions and flatten slightly. Press a few chopped nuts into the top of each.
Step 4:
Preheat oven to 180 degrees Celsius. Place the prepared nankhatais on a lined baking tray.
Step 5:
Bake for about 15-20 minutes, or until the nankhatais are golden brown.
Step 6:
Allow to cool completely before removing from the baking tray. The nankhatais will become more firm once cooled.
Step 7:
Serve with tea or store in an airtight container.
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