Nankhatai Biscuits | How to make Nankhatai Biscuits
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About Nankhatai Biscuits Recipe
Nankhatai is India’s contribution to the Cookie family around the world.The word comes from 2 other food related Afghan words which are : Nan – meaning a kind of bread Khatai – meaning biscuit/cookie.So Nankhatai means a kind of biscuit or cookie which is shaped like the Nan bread – Puffed up,white and round and yes which melts in the mouth!Plus it does not contain eggs and so the non users can rejoice! India has been ruled by dynasties coming from Afghanistan and finally the British Rule which left an indelible mark on the ways and practices of the people.A lot of people till date (including me) love to have a simple tea of Chai-biskoot (tea and biscuits/cookies)which is actually very satisfying! Historically Nankhatai was made in India and Pakistan even before the advent of formal ovens.The biscuits were shaped and placed on steel or aluminium plates or “Thalis” and put into a coal pit or a crude clay depression which took the place of the modern oven.
The delicious and mouthwatering Nankhatai Biscuits is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Nankhatai Biscuits is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Nankhatai Biscuits. Amrita Iyer shared Nankhatai Biscuits recipe which can serve 20 people. The step by step process with pictures will help you learn how to make the delicious Nankhatai Biscuits. Try this delicious Nankhatai Biscuits recipe at home and surprise your family and friends. You can connect with the Amrita Iyer of Nankhatai Biscuits by commenting on the page. In case you have any questions around the ingredients or cooking process. The Nankhatai Biscuits can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Nankhatai Biscuits with other users
Ingredients to make Nankhatai Biscuits
- 1 1/4 cups /Plain Flour(Maida)
- 1/2 cup powdered
- 1/2 cup
- A pinch of
- 2 tbsp – chopped into silvers (optional)
- 1/2 tsp powder(elaichi)
- 1/2 tsp
How to make Nankhatai Biscuits
My Tip:NOTES Use Ghee(clarified butter) for best results Observe the baking very carefully and remove the Nankhatai from the oven as soon as they develop cracks on the top.They would be very tender while hot but will firm up with a beautifully soft yet crunchy texture on cooling to room temperature.If they are left to over bake they become extremely hard and would not taste as good! Keep each Nankhatai evenly spaced from each other on the baking sheet.They will swell up while baking and we do not want them to stick to each other. Any kinds of flavourings can be added to the dough.I have used Cardamom and Almonds but you can use essences like Vanilla,Kewra or Rose,any kind of light colours or varied kinds of chopped nuts and dry fruits. Baking Powder is not used in the recipe.The raising agent is Baking Soda so please bake the biscuits instantly as you make the dough else you will not get desired results!