Nankhatai Parsi Style
Ingredients Needed:
All purpose flour - 2/3 cup
Fine semolina - 2/3 cup
Ghee - 1/2 cup
Sugar - 1/2 cup superfine
Curds / Yogurt - 1 tsp
Cardamom - 1
Chironji nuts (charoli), for decoration
How to make Nankhatai
Pulse the rava for couple of times.
Powder granuated sugar with cardamom. Take it in a bowl and add curds, ghee and cream with a blender till it peaks. Then add flour, rava to the sugar mix and continue creaming.
Add the baking powder and knead well.
Pre heat the oven at 185 C and on a greased tray, pinch down small balls of dough. Flatten and press some chironji seeds on top.
Bake for 15 mins. Check in between to make sure it doesn't get burnt.
Notes
After creaming the dough becomes very soft and loose, so refregerate for 10 - 15 mins and then make balls. This again depends on the dough consistency.
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Jayanthi says
I love nankhatai, these look so good. You are tempting me to make some.
Sarita says
Nankhatai looks yummy..
Anonymous says
When should we add curd.How much baking powder is required.
Srivalli says
Anon I have updated the instructions..thanks..
Pavani N says
yummy looking Parsi nankhatai Valli.
Sapana Behl says
Nankhatai looks so delicious and perfect.
Chef Mireille says
nan khatai have been on my to do list for a long time...yours look so good
Suma Gandlur says
I too posted nan khatai under Parsi recipes. Love them.
sneha datar says
These are on my to do list, yours have turned out nice.
Tiba Expo says
Is it's tast different of the recipe with besan?
Srivalli says
With Besan it will surely taste different