Nankhatai biscuits are Indian shortbread cookies made out of all-purpose flour, gram flour/besan, powdered sugar and ghee (clarified butter).
Today I have shared the recipe of making eggless nankhatai with wheat flour. The same recipe can be done will all-purpose flour too. Delicious, light and crisp are the best words to explain these biscuits.
Not only kids but also adults will be a big fan for this nankhatai biscuits. Though it can be made in different variations with different flour combination, the recipe I have shared below is very simple to make which gives crispy biscuits.
Semolina used in the recipe is optional but it gives nice crunchiness to the biscuits, so I recommend using it. The cardamom powder used good flavor. Powder the sugar and weigh it. Do not weigh the sugar and then powder it. Follow this step.
I have shared two ways of making nankhatai biscuits- in conventional oven and on the stove top. In both ways, the biscuits turn very crispy.
Do go through the whole process, make these biscuits at home and enjoy❤
Wheat flour/all-purposeflour – 130 grams
Gram flour/besan- 70 grams
Powdered sugar- 130 grams
Semolina/suji- 2 tbsp
Ghee- 150 grams
Baking powder- 1 tsp
Cardamom powder- 1/2 tsp
Salt- 1/4th tsp
Grated pista/ almonds- as needed.
Preheat the oven to 180 degree celsius for 10 to 15 minutes.
Both wheat flour and all-purpose flour can be used.
Weigh the powdered sugar.
Just bind and combine the flour together using ghee. The final dough should be soft. Do not knead it hard.
The baking time varies from oven to oven. So keep an eye on the oven.