Nankhatai Recipe | Nankhatai Biscuit

Ingredients

• 1 cup all-purpose flour – 125 grams
• ⅓ cup gram flour (besan) – 40 grams
• ½ teaspoon baking soda – can add ¼ teaspoon or skip baking soda
• 1 teaspoon baking powder
• 2 tablespoons sooji (fine rava or cream of wheat) – 20 grams
• 2 to 3 pinches nutmeg powder or grated nutmeg or ⅛ teaspoon nutmeg powder
• ½ teaspoon green cardamom powder
• ⅓ to ½ cup ghee (semi solid) or butter at room temperature, 70 grams
• ½ cup sugar 100 to 110 grams sugar or ¾ cup powdered sugar or confectioner's sugar or add as per taste
• ½ tablespoon curd (yogurt)
• 2 to 4 tablespoons milk – at room temperature or cold
• 10 almonds or pistachios or chironji (charoli), or any preferred nuts, optional

Steps

Preparation

1. Finely powder the sugar in a grinder or spice grinder.
2. Cream ghee and powdered sugar using an electric mixer, blender or food processor.
3. The desired result is a smooth, light and creamy mixture.
4. Sift all-purpose flour, gram flour, baking powder and baking soda, then set aside.
5. Mix curd into the creamed ghee and sugar very well.
6. Add the sifted dry ingredients together with sooji, cardamom powder and nutmeg powder.
7. Combine gently without kneading.
8. Gather and mix into a smooth dough. If too crumbly to bring together, add 1 to 3 tablespoons milk at a time and mix lightly to form the dough.

Shaping Nankhatai

1. Pinch off portions of dough to make medium-sized balls.
2. Roll evenly between your palms, flatten slightly and press chironji or almonds lightly on top.
3. Use a fork or toothpick for optional criss-cross designs.

Baking Nankhatai Biscuit

1. Arrange on a baking tray.
2. Leave space between the biscuits because they expand during baking.
3. Bake in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 20 to 25 mins, until light golden.
4. Take out and cool on wire racks at room temperature.
5. Once cool, store in an airtight container.