In the realm of Indian desserts, there exists a delightful delicacy known as "Nankhatai." These crunchy, nutty biscuits are a perfect accompaniment to a steaming cup of tea. Whether you opt for the traditional stovetop method or prefer the convenience of an oven, the end result is sure to be a treat for your taste buds.
Refined flour 150 gms
Besan 45 gms
Powdered sugar 105 gms
Ghee 150 gms
Cardamom 3-4 pcs
Baking powder a pinch
To begin the preparation, gather all the dry ingredients required for these delectable biscuits.
These typically include refined flour, besan, baking powder, powdered sugar, and a pinch of cardamom powder.
To ensure a smooth, lump-free texture, sieve these ingredients into a thali or a large mixing bowl.
With the dry ingredients ready, it's time to add the magical touch of ghee.
Make a well in the center of the dry mixture and pour in the ghee.
Using your hands, gently knead the ingredients until they come together to form a soft dough.
The ghee imparts a rich, buttery flavor to the biscuits, making them all the more irresistible.
Once the dough has been kneaded to perfection, transfer it to a bowl and cover it with cling wrap.
Allow it to rest in the refrigerator for about 10 minutes.
This step ensures that the dough firms up slightly, making it easier to handle during the shaping process.
In the meantime, prepare the baking setup for stovetop cooking.
Heat a pressure cooker without the gasket and whistle.
Place a small mould or a stand inside the cooker to elevate the plate where the biscuits will be placed.
The goal is to create an oven-like environment within the cooker.
Now, take the chilled dough and divide it into small, uniform portions, typically weighing around 40-50 grams each.
Roll these portions into smooth, round shapes and place them on a plate.
For an added touch of flavor and appeal, sprinkle some chopped pistachios on top of each dough ball and gently press them in.
Carefully place the plate with the prepared nankhatai inside the preheated pressure cooker, over the mould.
Close the lid and allow the nankhatai to bake for about 8-10 minutes over a low flame.
The cooker's sealed environment ensures even cooking and helps the nankhatai attain their signature texture.
Once the nankatai are beautifully baked and have attained a lovely golden hue, open the cooker's lid and remove the plate.
Allow the biscuits to cool down slightly before transferring them to a serving plate.
If you prefer the convenience of an oven, the baking process is equally straightforward.
Preheat the oven to 180 degrees Celsius and line a baking tray with parchment paper or butter paper.
Place the dough balls on the tray, add chopped pistachios, and bake them for approximately 13-15 minutes until they turn golden brown.
Once the oven baking is complete, remove the tray from the oven and let the nankhatai cool down to room temperature.
They are now ready to be enjoyed!
With the aroma of freshly baked Nankhatai wafting through the air, serve them alongside a steaming cup of tea to your delighted guests or relish them as an indulgent treat for yourself. These scrumptious Nankhatai are sure to leave everyone craving for more, and they make for a perfect gift to share the joy of homemade goodness with your loved ones.