Monday, June 4, 2012

Nankhatai

This is my fourth recipe for Nankhatai in this blog.Now that does say so much about my love for it,doesn't it.As I've mentioned many times before on this blog,I m always in search of Chocolate Cake recipes and Nankhatai recipes.Every time I try one recipe,I feel this is it,I've got the best recipe ever.But then,you know,bang comes another one.
Nankhatai
Sometime back,I compiled all my hand written recipe notes into word files and took a printout.Among them was a Nankhatai recipe which looked very familiar.It was written long ago,so I am not sure if it was from a blog or a tv show.The best part was when I discussed the recipe with amma,she said she used to follow a similar(almost same) recipe when she baked these.Now that is interesting.We decided to bake it together when I was home.To say we baked it more than 3 times in a week says a lot about the recipe.

I think,I am resting my hunt here for the best possible Nankhatai recipe.
Nankhatai
 Nankhatai

Ingredients

Maida - 1 cup
Sugar - 1/2 cup,powdered(measure after powdering)
Cardamom seeds,crushed - 1/2 tsp*
Ghee - 1/2 cup,melted and cooled
Baking soda - 1/2 tsp

Method
Preheat the oven to 170C.
Nankhatai-step1 
Powder the sugar along with one cardamom and a few strands of saffron(if using) and keep aside.
Nankhatai-step2
Sift(or stir) together maida and baking soda,keep aside.
Nankhatai-step3
Mix together the melted ghee and powdered sugar to a smooth paste.Add the flour 1 tbsp at a time and mix together to form a dough.Knead the dough with your fingertips until it starts to come together.
Nankhatai-step4
Rest the dough for about 1 hour and then pinch off balls of same size and then roll them smooth and place on an ungreased cookie tray.
Bake at 170C for 20-22 minutes.
IMG_2036
 Notes
  • You could add one or two cloves while powdering the sugar for an added twist.
  • If you feel the dough is sticky,add 1 or 2 tbsp flour and then knead again.Do not be tempted to add more since that would turn out hard nankhatais,you wouldn't want that!
  • Rest the dough for an hour or so and then bake the nankhatais.You could even keep the dough overnight which would improve the texture.
  • Baking time varies in each oven,so bake according to your oven.Be careful not to over bake and brown the nankhatais.
Off these go to Srivalli's Cookie Mela.

69 comments :

  1. I love nankatiis too but as m kid are not too great fans of this I dont bake them. This is one that i would like to try though.

    ReplyDelete
  2. They looks damn cute and addictive.

    ReplyDelete
  3. I too tried this method once. it tastes the best.. Its a keeper..

    ReplyDelete
  4. Wow...they have com out so well...love those beauties....

    ReplyDelete
  5. My mom use to prepare this... My favy one

    http://recipe-excavator.blogspot.com

    ReplyDelete
  6. Yum Divya!...I've never used ghee in biscuits...sounds yummy! 4 nanakhatai recipes..nice!!

    ReplyDelete
  7. buttery, melt in mouth looking nankhatais are so tempting. Love the texture

    ReplyDelete
  8. these nakhatai looks so cute and mouthwatering. love the photos

    ReplyDelete
  9. I too make this..which ghee do you use for this recipe? looks like came crispy

    ReplyDelete
  10. simle yet very delicious and rich cookie one of my family's favourite too :)

    ReplyDelete
  11. Cute looking nankhatais.. I hadnt made this even after you passed me the recipe :( will do it soon...
    same pinch abt the plate.. :)
    oh abt the tidbits I am really going bonkers..esp with the intro..had drafted the recipe 2 weeks back and had scheduled it for yesterday..thought of adding the yada yada but then i forgot and it got published ;) 3 houuse functions coming up within a week and I am already exhausted! :( blocked brains!

    ReplyDelete
  12. My god, look at those beauties! It looks like snow white to me :) Should try this one sometime, loving a lot

    ReplyDelete
  13. These look so inviting! One of my favourites too!

    ReplyDelete
  14. This is the version my aunt taught me too! Do you make the cashew macaroons?

    ReplyDelete
  15. Simply tremendous looking nankhatis, luv this!!

    ReplyDelete
  16. Nan khatai, Again? Recently i have come over here when i googled for nan khatais and urs made me drool!My mother makes the same but without baking soda...Looks so nice..Check out mine, i just posted it recently..You can also add ovaltine,boost etc for a different flavour u know..

    ReplyDelete
    Replies
    1. Adding Boost is such a great idea,got to try once!

      Delete
  17. I've been planning to prepare Nankhatais for long ... will go through all of your recipes and decide which one to go first :D

    ReplyDelete
  18. Hi, I tried this recipe today.Came out very well. Thank you.

    ReplyDelete
  19. Really the best?..well I seem to keep collecting them as well..I guess we can never decide on which one, though trust me I won't say no if you pass them to now..:)..Was quite a surprise seeing you baking so many cookies..thanks!

    ReplyDelete
    Replies
    1. Take my word,Valli-this one is indeed one of the best!

      Delete
  20. Replies
    1. Using butter(if melted and cooled)would work out well,go ahead.

      Delete
  21. can i make nankhatai in microwave?if s,tel me da time&procediours

    ReplyDelete
    Replies
    1. You can make it in Microwave convection of course,using the same temperature settings.However if it is a solo Microwave,bake it for 6-7 minutes in 80% power and rest for a while.The cookies wouldn't brown but will be cooked and crispy.

      Delete
    2. I have microwave oven, so for how much time I need to preheat the oven at 170 C.

      Delete
  22. Hi Divya...I tried this recipe but they didnt come out as yours...i dnt understd what went wrng...nly instead of using ghee i used indian dalda...is dat the reason dat it came out flat...but it was lot tasty and crispy..

    ReplyDelete
    Replies
    1. Dalda works well as a substitute,so that wouldn't be the issue.Was the baking soda fresh,did you overwork the dough or did you bake it for a longer period?

      Delete
  23. Can i use dalda insteaf of ghee

    ReplyDelete
    Replies
    1. Yes,Dalda is usually the fat which is used in authentic Nankhatai recipes,ghee gives it a nutty flavor according to me(which we love!)

      Delete
  24. Ever since my trip to India, I've been trying to find the perfect recipe for these cookies I bought in a shop. They were homemade and shaped like tall disks, white, crisp and almost chalky (but not in a bad way). The flavors were cardamom, coconut and lime; and I was told they were nankhatai but none of the recipes I've tried has duplicated what I ate. I'll try these.

    ReplyDelete
  25. I tried these and they were tasting perfect!They were my best nankhatai till date!Thanks a lot!!
    but they turned a bit more brown..not the perfect white/milky white colour...though i followed your temp and time..i made another batch with temp of 150 those turned much paler than the earler ones...still not perfect lookwise!can you please help...i need to make a huge batch for diwali.. :)thanks

    ReplyDelete
    Replies
    1. Hey Anon,as I always say,each oven is different so baking time and temperature may vary.As you have mentioned,try reducing the temperature and bake for a li'l longer and see if it works.Eg,if you bake at 150C for 20 minutes,try baking at 120 or 130C for 22-25 minutes.Hope it helps-have a happy Diwali!

      Delete
  26. I just tried this recipe ..................it turned out superb !!!!!!!!!!1


    Thank you !!!!!!!!!!!!!!!!

    ReplyDelete
  27. I am a bit new to the baking scene...you haven't mentioned the necessity to preheat the oven here. How do I decide when it is needed?

    ReplyDelete
  28. I am kind of new to the baking scene so I just had a doubt as to when I would need to preheat my oven? you have not mentioned it in this recipe.

    Having a pre-Diwali trial today :)

    ReplyDelete
  29. Hey Aish,preheat the oven for 5-7 minutes on 170C before you start baking the Nankhatais.Have a safe and Happy Diwali!

    ReplyDelete
  30. Hi Divya- I just finished the Nankhatai as per your recipe-they look yummy although I will only taste these tomorrow- I have a cyclone convection oven so it actually only ten minutes to bake without any pre-heating! Happy Divali

    aruna

    ReplyDelete
  31. Hi Divya

    Just finished baking those nankhatais- they look simply yummy...will taste tomorrow for Divali- I have a cyclone convection oven so it actually only took only ten minutes to bake without pre-heating! That was quick and easy!

    Happy Divali

    aruna

    ReplyDelete
  32. Hai !
    I just tried your recipe and the nankhatai came out awesome.I was craving for these for a long time and this was just as perfect as store bought.Thank you so much for sharing.Love your clicks and tips.Looking forward to make other recipes that you have posted.Keep the good work going !!

    ReplyDelete
  33. Hallo Divya

    This is just the best Nankhatai recipe that i have found on internet..Thank you so much for the wonderful recipe..its defnitely quick and easy..followed each and every step as mentioned by you and they turned out simply great..Today i made quite some quantity as i have to give some sweet item in my sons kindergarten for some celebartion and i am sure everybody will just love it....

    ReplyDelete
  34. Hello Divya

    Prepared using the exact same recipe. It turn out good. Thanks.

    ReplyDelete
  35. Hi Divya,

    I made these yesterday and turned out very tasty! I guess my oven is different from yours, So when I took it out after 20 mins it was nt done, It was slightly gooey in the middle, although I had preheated the oven well ahead, so I had to leave it for 6 more minutes, till a mild golden color. Please check the link for review :)

    http://fortheluvofcooking.blogspot.co.nz/2013/01/nankhataiindian-tea-biscuits.html

    ReplyDelete
  36. Hi Divya,

    I made these yesterday and it was vey tasty, crispy and just melted in my mouth. Please do check my blog for a review and surely you can now stop your search, that is if you wish :)

    ReplyDelete
  37. Hi Divya,

    Can I bake cookies in the cooking tray which comes with the OTG?Mine is a Morphy Richards 28l OTG.
    Or should I buy a seperate cookie tray like the ones you have shown in the pictures?I have never baked cookies before but plan to do some soon.Thanks:)

    ReplyDelete
  38. Hi Divya
    I made these cookies today and it tasted so welll.. u know.. thankx so much.. this is second time i am making your cookies.. i made the masala biscuit.. it did come out well but i was not satisfied enough.. it didnt come out as urs...how is the texture of the biscuit i want to know that. should i roll it thin or think... plz do reply to me...n do visit my simple Blog
    http://abowlofcurry.blogspot.in

    ReplyDelete
  39. Hi Divya
    I made these cookies today and it tasted so welll.. u know.. thankx so much.. this is second time i am making your cookies.. i made the masala biscuit.. it did come out well but i was not satisfied enough.. it didnt come out as urs...how is the texture of the biscuit i want to know that. should i roll it thin or think... plz do reply to me...n do visit my simple Blog
    http://abowlofcurry.blogspot.in

    ReplyDelete
  40. Now i have become confident that i can bake.. thanxxxx for ur wondeful recipes....

    ReplyDelete
  41. Can i make it on a pan over the gas stove??

    ReplyDelete
  42. Can i bake it in a Non Stick Pan over a Gas Stove... will it work ??

    ReplyDelete
  43. Hey divya the recipe was really grt. i tried it out and it turned out well actually this was the first time i made nankhatai. we all loved it very much. i hav posted it in my blog pls check it out. www.passionatecookers.blogspot.com

    ReplyDelete
  44. Hi Divya,
    I tried the recipe. Everything was perfect just that the nan khatai came out very crisp and hard. Why did that happen? I followed each step but then also they were not soft as a nan khatai should be.

    ReplyDelete
  45. no doubt that these are the best nankatais i have ever had!!keeper recipe indeed !! just cant stop munching them..oopss..i need to save few for my daughters buddies who are coming over tomorrow morning ;)

    ReplyDelete
  46. I tried making nankhatais last weekend,it turned out very nice.I packed the box along to my relatives place n we all enjoyed these wonderful nankhatais.i not only won appreciation frm everyone but also gained confidence in making this recepie.Thank you so much.

    ReplyDelete
  47. I tried this recipe today and it turned out extremely amazing... The nankhatai just melts in the mouth, very easy to make and it is simply yummy...

    ReplyDelete
  48. Thanks you very much for your recipe It turns out reaallllllly good and delicious.

    ReplyDelete
  49. Thank you very much for your recipe. it turns out not only perfect but sweet and yummy. my first cake for depavali. merci beaucoup

    ReplyDelete
  50. hi, thank you for your recipe..... i tried it yesterday and it was awesome....

    ReplyDelete
  51. I just tried ur recipe...I think it has come out perfectly...have left it for cooling. Thanks so much for sharing this easy recipe. Am hoping my kids like it...I loved it as a kid..

    ReplyDelete
  52. Thank you for shearing sweet yummy naankhatai recipe I like any time

    ReplyDelete
  53. Loved this recipe. Its perfect! Just the way I remember them from my childhood. Thanks a ton Divya!

    ReplyDelete
  54. Hey i read the rave reviews of your recipe and tried it today but the dough was very sticky in fact it didnt come out like a ball after adding 2 tbsp flour as you mentioned. I am still to bake them but i think in the process of trying to make it doughy i have over mixed the dough. Really praying it comes out right...like the pic.

    ReplyDelete
  55. Sorry for doubting your recipe .... they are indeed the real thing ....great going lady!!!!

    ReplyDelete
  56. Lovely recipe... no1 can eat just one...

    ReplyDelete
  57. Indeed the best recipe... I make these all the time and specially for Christmas, I make a massive batch to share with others. Thank you so much for this no-fault recipe.

    ReplyDelete
  58. Your recipe is perfect. I keep making these. It is super fast and I get perfect nankathais every time. Thank you.

    ReplyDelete
  59. Made these using your recipe in 2013 and It was perfect. Now came back in 2020 to find the exact measurements.

    ReplyDelete

A blog is not complete without the readers feedback.Please let me know how you liked my post.Thank you so much for visiting my blog.

Love,
Divya.

Related Posts Plugin for WordPress, Blogger...
 
Pin It button on image hover