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. To make these you’ll need whole wheat flour, all-purpose flour, gram flour, a little bit of semolina, ghee (clarified butter), sugar, cardamom powder & saffron (for astounding aroma) and some nuts.
- Ghee should be softened not melted
- You can use cardamon powder and powdered sugar if you wish skip the grinding. Simply add saffron threads and cardamon powder while beating ghee and sugar
- If the dough is crumbly then add 1-2 tbsp milk to make a smooth dough
- You can skip all-purpose flour and use whole wheat flour instead or vice a versa.
Also try: Jeera Biscuits.
Time: Preparation – 20 mins, Baking – 15 mins, Total – 35 mins.
Servings: makes around 10 medium size nankhatais
- Whole Wheat Flour – 1/2 cup
- All-purpose Flour – 1/4 cup
- Gram Flour – 1/4 cup
- Semolina – 1 tbsp
- Sugar – 1/3 cup
- Ghee (Clarified Butter) – 1/3 cup (softened, not melted)
- Cardamom – 4
- A few Saffron threads
- Baking Soda – 1/4 tsp
- Crushed or Chopped Pistachios for topping
- Crushed or Chopped Almonds for topping
- Salt a pinch.
PS: 1 Cup = 250 ML.
How to make Nankhatai:
- Take a bowl. Sieve in whole wheat flour, all-purpose flour, gram flour, semolina, salt and baking soda. Mix and keep aside
- Take a grinding jar and add sugar, cardamon seeds (discard the pods) and saffron threads. Grind to make a fine powder
- Meanwhile pre-heat the oven to 360 degree Fahrenheit or 180 degree Celsius
- Take a mixing bowl, add ghee and powdered sugar mix. Whisk until light and fluffy
- Now add flour mix in portions and make a smooth dough. Don’t knead it. If it’s crumbly then add 1 or 2 tbsp milk to bind well
- Line a baking tray with parchment paper for easy cleanup. Keep aside
- Now divide the dough into 10 round shaped balls and place them on the baking tray. Lightly flatten and make a design with a knife or a fork. Top with some nuts and press gently
- Bake for about 15 to 18 mins or until it starts to turn a little golden brown. Let them cool down at room temperature. Your Nankhatais are ready. They’ll remain good in an airtight container for up to 2 weeks.