Tejasvi Chandela
Nankhatai is a unique and delicious Indian version of cookies. Chef Tejasvi Chandela shares the recipe of this Indian co ... Read More
Preparation Time
5-10 Min
Cooking Time
10-15 Min
Meal Type
snack
Difficulty
MEDIUM
For Nankhatai
2 cups all-purpose flour
1/2 cup gram flour
2 cups icing sugar
1/4 tsp baking soda
salt to taste
1 cup ghee
cashew nuts as required
In a bowl mix all-purpose flour, gram flour, icing sugar, baking soda, ghee and salt.
Knead the mixture to form a dough.
Line the baking tray with parchment paper.
Divide the dough into small balls and place them on the tray.
Place a cashew nut on each dough ball.
Bake the nankhatai at 175 Celsius for 10-15 minutes.
Nankhatai is ready to serve.
Nankhatai is a cookie of Indian cuisine. The name Nankhataiis derived from the Persian word ‘Naan,’ which means bread in English, and khatai translates to light and flaky biscuit. Nankhatai is said to have originated in the 16th century in the city of Surat, Gujarat.
It is usually made from maida, gram flour and loads of ghee. Chef Tejasvi makes these cookies from her grandmother’s recipe.
The popular eggless cookie Nankhatai topped with cashews is salty, sweet, and crispy.
