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Nankhatai By Chef Tejasvi Chandela

Nankhatai

Nankhatai is a unique and delicious Indian version of cookies. Chef Tejasvi Chandela shares the recipe of this Indian cookie.
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Serves

3

Cooking Time

10-15 Min

Meal Type

cookie

Preparation Time

5-10 Min

Difficulty

MEDIUM

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INGREDIENTS

  • 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

PREPARATION

  1. 1

    In a bowl mix all-purpose flour, gram flour, icing sugar, baking soda, ghee and salt.
  2. 2

    Knead the mixture to form a dough.
  3. 3

    Line the baking tray with parchment paper.
  4. 4

    Divide the dough into small balls and place them on the tray.
  5. 5

    Place a cashew nut on each dough ball.
  6. 6

    Bake the nankhatai at 175 Celsius for 10-15 minutes.
  7. 7

    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 biscuitNankhatai 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.

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