Cooking | Health | Nutrition | Weight Gain | Weight Loss | Women | Baby | Social Planning | SITEMAP

Cooking Orientation | Recipe Groups | F A Q | Visitor Recipes | Submit Recipes

Nankhatai No-Egg Biscuit (Cookie) Recipe

Nankhatai (Naan-Khatai) cookie made with all purpose flour butter pistachios and almonds

What is Nankhatai?

Ingredients

Wet Mixture

1. Un-salted Butter: 1 cup (2 sticks)

2. Powdered sugar: ¾ cup

3. Milk: 4 Tablespoons

Dry Mix

1. All Purpose flour (Maida): 2 Cups

2. Baking powder:½ teaspoon

3. Fine grain sea salt: ¼ teaspoon

4. Ground Green Cardamom seeds: 1 teaspoon

Add-ins

1. Crushed Pistachios: ¾ cup

2. Sliced Almonds: 1 Tablespoon

Method

Step 1: Wet Mixture

1. Use Electric mixer. Beat butter about one minute

2. Add sugar. Beat till the mixture is light and fluffy about 7 minutes

3. Add milk. Beat one minute to make a smooth mixture.

Step 2: Dry Mix

Mix flour, baking powder, and salt and Cardamom powder. Sieve

Step 3: Dough

1. Add one third of dry mix at a time to wet mixture beating at low speed. Knead it into a dough.

2. Stir in Pistachios.

Step 4: Baking

1. Preheat oven to 300º F.

2. Line a cookie sheet with parchment paper

3.Divide dough into 24 parts. Roll each part in to a ball

4. Press each ball of dough into a flat patty about ¼" thick. Press some Almonds on the top surface of the patty. Put the patty on parchment paper. Continue till all the balls are done

5. Bake for 20 minutes. The cookies should just start to turn brown.

6. Shut off heat. Remove the cookie sheet to let the cookies cool.