Nan
khatai –
I have been waiting to bake these cookies for very long time. I
remember my mom baking different types of nankhati
(Indian cookies), which will vanish off in no time. Nankhatai are traditional
Indian eggless cookies that are made with plane flour and ghee. But these can
also be made with chickpeas flour or wheat flour and they taste nutty and are
healthy too.
Today
I am sharing the recipe of nankhatai made with chickpea flour i.e. besan. First batch I made for my little one’s snack
and didn’t took pictures. They turned out yum and melt in mouth. They are
delicious. Hope you give this a try and let me know how it turns out for you.
There
are few suggestions which need to
take care for this recipe:
Ingredients - This recipe can
be made with half maida (refined flour) and half besan a well. I have made it
both ways. The cookies made with mixture of both flours are crunchier.
Amount of Ghee- If there is
excess ghee in the dough then nankhatai will not puff up and will remain flat
like a biscuit. In this case add some more maida in the flour and mix nicely.
If
the quantity of ghee is less in the dough, the nankhatai will break or get
cracks while baking. In this case add some more ghee in the dough and mix well.
Baking- Don’t over bake
the cookies, the cookies may look soft when you take them out from the oven and
it will harden as they cools.
I
baked these in an oven, if you don’t own a oven, you can make these in a
pressure cooker. Fill 2 inches of the base with sand or salt and cover it with
a foil and place these cookies over a plate and keep the plate on the foil.
Remove the gasket and close the lid. Bake on low flame. Keep checking after 10
minutes. My mom use to make it in cake oven similar to a pressure cooker.
Shelf life- These cookies
stay good for more than a week in an air tight container.
Step by step recipe
of besan nankhatai:
Preheat
the oven to 180 Degree C. line a baking tray with parchment paper and set
aside.
Take
1 cup gram flour, ¼ tsp baking soda, ½ tsp baking powder and ½ tsp cardamom
powder in a bowl and mix well. Add
¾ cup powdered sugar and mix.
Add
½ cup melted/soft ghee to the flour mixture and mix well with the help of your
fingers.
Knead
to soft dough.
Take
small portion of the dough and roll it giving a round shape. Now flatten the
ball by pressing it gently with your palm.
Top
it with chopped pista and arrange it in the prepared tray. Likewise prepare all
nankhatai. Keep the nankhatai at some distance on the tray.
Now
place the tray in a preheated oven and bake for 15 to 20 minutes or till
golden. Check after 15 mins.
Remove
from oven and let it cool completely.
Store
in air tight container and serve.
Below
is the printable version of this recipe.
Besan nankhatai
recipe below:
Besan
nankhatai
Indian
eggless cookies made of chickpea flour
AUTHOR:
Monali
RECIPE
TYPE: dessert
CUISINE:
Indian
SERVES:
yield 15 to 20
INGREDIENTS (measuring cup used, 1 cup=237
ml)
DIRECTION
NOTES
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