Nankhatai!!! Let’s begin with the meaning, it is drawn from the Persian word “naan” meaning bread and the Afghan word “khatai” meaning biscuit, so bread biscuit. Authentic recipe is with maida (all-purpose flour) which I switched with whole wheat flour, you can use maida as well if desired.
To make these you’ll need whole wheat flour, gram flour, a little bit of semolina, ghee (clarified butter), sugar (of course), cardamom powder (for astounding aroma) and some nuts.
Also try: Jeera Biscuits.
Cuisine: Indian Cuisine
Time: Preparation – 14 mins, Baking – 16 mins, Total – 30 mins.
Servings: makes around 18-20 small size nankhatais
- Whole Wheat Flour – 1 cup
- Gram Flour – 1/2 cup
- Semolina – 2 tbsp
- Powdered Sugar – 1/2 cup
- Ghee (Clarified Butter) – 1/2 cup (at room temperature)
- Cardamom Powder – 1/4 tsp
- Baking Soda – 1/4 tsp
- Finely Chopped Pistachios – to place on the top
- Finely Chopped Almonds – to place on the top
- Salt – a pinch.
PS: 1 Cup = 250 ML.
How to make Nankhatai:
- Pre-heat the oven to 325 degrees fahrenheit or 160 degrees celsius
- Line a baking tray with parchment paper for easy cleanup. Keep aside
- Take a mixing bowl. Add whole wheat flour, gram flour, semolina, cardamom powder, salt and baking soda. Mix
- Add ghee and knead nicely to form a dough. Add another 1 tbsp ghee if it’s too dry
- Now divide the dough into 18-20 round shaped balls like pedas. Press a little in the center with your finger (image below)
- Place them on the baking tray. Add some chopped almonds and pistachios (image below). Bake for 16 to 18 mins
- Let them cool down at room temperature. Your Nankhatais are ready. Enjoy them with a cup of tea or as is.
- They’ll remain good in an airtight container for up to 2 weeks.