Besan Nankhatai is an Indian version of a cookie that is very popular as a quick tea-time snack in India. This besan Nankhatai is made from all-purpose flour, gram flour, ghee, powdered sugar, and flavored with cardamom.The Nankhatai is believed to be originated in Surat when Dutch and Indians were traders. Nankhatai is derived from the Persian word Naan which means bread, and Khatai means biscuit. During Diwali, everyone made Nankhatai biscuits at home in the olden days. Earlier, people did not have an oven, so they prepared the dough and took it to the nearest bakery to bake them. My Mom also followed this process, and I remember we had to wait long hours for our biscuits to get baked. Although it was tedious, the result was worth the effort.I have been eating this since childhood, and the taste, flavor, and recipe have remained the same. Our formula is one of the best Nankhatai recipes; you can go wrong in baking them. Even beginners can bake Nankhatai with ease.
Prep Time10 minutesmins
Cook Time10 minutesmins
Baking Time20 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: besan nankhatai, How to make Nankhatai, nankhatai, nankhatai biscuit, Nankhatai Cookies, Nankhatai Recipe, nankhatai recipe in hindi, recipe for nankhatai
Servings: 12Nankhatai
Ingredients
1cupWhite Flour
¼cupGram Flour
½cupGhee
½cupPowdered sugar
1tspCardamom powder
½tspBaking powder
¼tspBaking soda
Sliced Pistachios garnish
Instructions
Firstly, take ½ cup of ghee into a mixing bowl
With a whisk, beat until light and fluffy
The smooth texture and the color will change slightly
Add ½ cup powdered sugar. Whisk until light and fluffy
The creamy texture and color will change to light yellow
Add 1 cup white flour, ¼ cup gram flour, ½ tsp baking powder, ¼ tsp baking soda, and 1 tsp cardamom powder
Mix all the ingredients with a spoon
Now gentle hands bring the mixture together
Take a little portion of the dough
Gently roll the dough between your palms
And form a ball
Slightly flatten with your palm
Transfer to the baking tray
Place a few sliced pistachios or nuts of your choice
Bake at 160 degrees for 20 to 25 minutes
Cool them and store them in an air-tight container
Crispy and delicious besan Nankhatai is ready
Enjoy them either with tea or coffee
Notes
Preheat the oven for 5 minutes before baking.
Both rods should be ON, and bake them in the middle rack.
The shelf life is 10 to 12 days stored in an air-tight container.
Beat the butter and powdered sugar properly; this is an essential step in the whole process. Otherwise, you will need more time to form the dough.