Nankhatai Recipe | Nankhatai Biscuit
User Reviews
4.8
Nankhatai Recipe | Nankhatai Biscuit
Description
The Nankhatai Recipe | Nankhatai Biscuit combines all-purpose flour, gram flour, semolina, and a touch of baking powder and soda to achieve a delicate crumbly texture. The use of semi-solid ghee creamed with powdered sugar creates a rich, buttery flavor typical of these biscuits. Cardamom and nutmeg add subtle warmth and aromatic complexity. Careful mixing without kneading preserves the light texture, and pressing nuts like almonds or chironji on top adds a slight crunch and visual appeal.
These biscuits are baked until just golden, providing a crisp outer layer with a tender inside. Their mildly sweet and spiced flavor makes them suitable for teatime or festive occasions. The recipe can be scaled to make small or large batches, catering for different needs.
Watch the baking carefully as ovens vary in temperature. If needed, bake a few extra minutes to ensure they are cooked through but not overdone. Microwaving is not advisable unless using the convection mode with preheating, which takes about 15 to 20 minutes at 170°C after a 10-minute preheat.
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 or grated nutmeg or ⅛ teaspoon nutmeg powder, 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
Instructions
Preparation
- Powder the sugar finely in a grinder or spice-grinder.
- Then cream the ghee and powdered sugar with a electric mixer or blender. You can also cream in a food processor.
- The mixture should become smooth, light and creamy.
- Sift the following dry ingredients - all-purpose flour, besan (gram flour), baking powder and baking soda. Keep the sifted dry ingredients aside.
- Add curd (yogurt) to the creamed ghee and sugar mixture. Mix very well.
- Now add the sifted dry ingredients. Also add the sooji (rava or cream of wheat), cardamom powder and nutmeg powder.
- Gently mix everything. Do not knead.
- Just mix and gather to a smooth dough. If the mixture is too crumbly and you cannot bring together to a dough, then add 1 to 3 tablespoons of milk at a time. Mix lightly and bring the mixture to a dough.
Shaping Nankhatai
- Pinch medium sized balls from the dough.
- Roll them evenly in your palms. Slightly flatten them. Press chironji or almonds on the top lightly.
- You can also make some criss cross designs on the nankhatai with a fork or toothpick.
Baking Nankhatai Biscuit
- Place the nankhatai in a baking tray.
- Keep some space between them as they expand while baking.
- Bake the nankhatai in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 20 to 25 mins till light golden.
- Remove and place them on wire racks, so that they cool at room temperature.
- When cooled, store the nankhatai in an airtight container.
Notes
- Do not knead the dough; mix gently to combine and form a soft dough.
- Maintain gram flour and semolina proportions as indicated for proper texture.
- Baking soda is optional or can be reduced; adjust if omitted.
- Use semi-solid ghee or room temperature butter, not melted or fully solid.
- Monitor baking time closely since oven temperatures vary; add more time if biscuits are underbaked.
- Microwave baking is not recommended unless using convection mode with proper preheating.
- This recipe is scalable for various batch sizes suitable for different occasions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10large nankhatai
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 16mg | 5% |
| Sodium | 62mg | 3% |
| Potassium | 107mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 5IU | 0% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.04mg | |
| Vitamin B12 | 0.01µg | 0% |
| Vitamin C | 0.03mg | 0% |
| Vitamin D | 0.02µg | 0% |
| Vitamin E | 0.3mg | |
| Vitamin K | 0.4µg | |
| Calcium | 43mg | 4% |
| Vitamin B9 (Folate) | 43µg | |
| Iron | 2mg | 11% |
| Magnesium | 14mg | 4% |
| Phosphorus | 67mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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