Nankhatai or the Indian shortbread cookies is a huge hit with kids as well as adults. These are Indian shortbread biscuits which have been popular for a long time. These biscuits are called Kulcha-e-Khataye in Iran and Afghanistan. What cakes are to English tea, these tiny bite wonders are to Indian tea time.
what is nankhatai made of?
Nankhatai ingredients are pretty simple and commonly found in the pantry. Hence, it becomes easy to make them at home. You can also make it flavors like chocolate nankhatai etc. Some people also make nankhatai recipe in microwave. However, I stopped using microwave since 2 years or so. It is very easy to make it in oven or cast iron pan. Although, many biscuits are available in the market these days. Some people nibble it at teatime without realizing how much sugar is in it. Hence, the weight loss programs have a slower success although you may be regular. So, you either let go of cookies or add extra workout schedules.
Kids and advertising
Kids today are at a greater risk of sugar related problems. Diabetes in kids is probably the fastest growing concern. They are an easy target too. Add some cartoon characters eating their biscuits and VOILA! All kids want is this, sugar loaded biscuits. That is their choice for their snacks. It becomes their favorite overnight. Most industry produced biscuits are probably just plain flour and almost 30% sugar. Furthermore, adding of food colors, additional preservatives and commercial essence. This makes it worrisome in the long run. Here, is a healthy homemade Nankhatai which you will love. It also gives a personal touch to all your kitty and tea parties.
how nankhatai is prepared?
- Mix all the dry ingredients.
2. Add ghee/butter.
3. Knead into a crumbly dough.
4. Shape them at small flat discs and make incisions. Garnish with nuts.
5. Bake in a pre-heated oven for 10 minutes at 180 deg C.
How to make nankhatai?
- 1 ½ Cup atta/wholemeal flour
- ¼ cup sooji semolina
- ¼ cup besan/chickpea flour
- ¾ cup butter/ghee
- ½ cup powdered sugar
- ¼ teaspoon elaichi/cardamom powder
- ⅛ teaspoon baking soda
- 1 tablespoon coarsely powdered pistachios
- Heat the butter/ghee until warm.keep it aside.
- Mix all the dry ingredients and baking soda.
- Add the melted ghee/butter and mix the flour in a crumbly texture.
- Take a small portion of the dough.Roll it with hands to make a round ball.
- Press it lightly to make a flat cookie,at least 1 inch thick.
- Draw an incision in the shape of a cross using a fork/butter knife.
- Garnish with pistachio,press it a bit on the top of the cookie.
- Place the cookie on a greased tray or over a baking paper.
- Ensure that they is enough space for them to cook because they will expand and double up in size.
- Preheat the oven at 180 deg C for 5 minutes.
- Bake the cookies at 180 deg C for 10 minutes.
- Check the nankhatai and bake for further 5-7 minutes until golden brown.
- Keep it aside to cool.Store Nankhatai in an air-tight container.Enjoy with tea or coffee.
We have used wholewheat flour because it is healthier.
You may use any nuts like almonds,macadamia,walnuts,pine nuts for garnish.