Learn how to make easy, perfect Nankhatai recipe with detailed step by step pictures. Nankhatai, Indian style ghee biscuit recipe – khasta nan khatai recipe, perfect with a hot cup of tea/coffee!
In a blender add ½ cup sugar with 2 cardamom pods. Grind into smooth powder. This helps powder the cardamom also finely.
In a mixing bowl add 1 cup all purpose flour, ¼ cup besan/gram flour, 2 tablespoon fine semolina/sooji, pinch of salt.
Combine all the ingredients together using a whisk. Alternatively, you can also sieve the ingredients to mix well.
Now add ½ cup ghee at room temperature. The ghee should be grainy in texture, without having completely melted or completely solidified.
Using your fingers, gently mix the dry ingredients with the ghee and the texture should be crumbly.
Do not be tempted to add any liquid like water or milk to this mixture but instead use the heat of your fingers & palm to bring the dough together. It should take about 5 minutes for the dough to start coming together. If it doesn’t work, add extra ghee 1 teaspoon at a time and bring the dough together. It should be crack-free and smooth. Over-working the dough will melt the ghee fully and flatten out the biscuits.
Now pinch small lime sized balls and roll it between your palms to a round shape without any cracks.
Gently flatten out the dough ball and shape it to a disc. Repeat this with rest of the cookie dough.
Place the shaped biscuits onto a baking tray lined with baking sheet. Make sure that there is at least 3 centimeters gap between each biscuit.
Using a sharp knife, make plus shaped indents on the biscuit.
Cover the biscuit tray with cling wrap and place in the fridge for 45-60 minutes. In the last 15 minutes, begin preheating the oven at 170°C.
Take out the baking tray from the fridge and place a few slivers of almonds & pistachios at the center of each biscuit.
Bake in a preheated oven at 170°C for 10-12 minutes or until the bottom of the biscuit turns golden brown.
The biscuit will be very soft and delicate to touch immediately taken out of the oven. The biscuit is done baking if you start to notice a golden-brown hue at the bottom of the cookie. The top of the biscuit will look paler, but it will continue to cook in the residual heat.
Let the biscuits rest for 5 minutes on the tray and then, gently remove them. The bottom of the cookie should look golden brown and the cookie should be hard enough to handle by now.
Without any raising agents like baking soda or baking powder, the nankhatai biscuit turns out light, airy and crisp with a melt-in-mouth texture.
Garnish with more slivered almonds, pistachios. Store the nankhatai in an airtight container for upto 10 days at room temperature.
Notes
These nankhatai are not overly sweet and are apt with tea or coffee. Feel free to add 2-3 tablespoon extra sugar or reduce as preferred.
The consistency of the ghee makes or breaks these biscuits and it is important that the ghee should be grainy & semi-solid.
Keep a close eye on the cookies as they bake. Oven timings differ based on different oven sizes & brands. As the bottom of the biscuit turns golden brown, remove them from the oven immediately.
Nutrition
Nutrition Facts
Nankhatai | Ghee Biscuit | Easy Biscuit Recipe
Amount per Serving
Calories
125
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
14
mg
5
%
Sodium
2
mg
0
%
Potassium
54
mg
2
%
Carbohydrates
15
g
5
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
5
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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