Nankhatai is something that I have been hearing over the many years since blogging. In fact, I came to know of the word only after blogging. In our neck of the woods, we call it butter biscuits, ghee biscuits, and some. So Nankhatai sounded very mysterious. When I finally read a couple of them, I realized that it's the same.
I have made butter biscuits with both shortening and butter. But I must admit the taste varies when it comes to making it with ghee. When Simmi posted her family recipe that they end up making for Diwali, I was so taken in by those white baked treats. I had ever since wanted to bake them but never came around.
So when I decided I was going to get out all my bookmarked cookies, this was naturally one of my choices.
When I set out to make these, it was pretty late by which time everybody went to bed, so I had the entire place to myself. Simmi had given for a kilo measurement. I reduced it to a cup and the only ingredient I had to thick twice was Rava / semolina that was added.
After having all the ingredients ready, I then had a doubt about the amount of ghee that used. The ghee that I had was solid even at room temperature, so was not sure if I had to melt it and measure. I was reluctant to add more than what I had taken.
Hoping to catch Simmi online to clarify, I was happy to see her and I pinged her right away. I always enjoy our late night chats and haven't been doing that off-late. She said that the dough has to hold up and once baked the cookies will puff up.
Since I didn't have chironji seeds and completely forgot about the black sesame seeds she mentioned, all I remembered were the red colouring. I went free with that and the result was some colourful cookies.
I could hardly wait for it to get done. When I finally got to taste it, I realized why Simmi's Mom makes it for Diwali. It's a real treat! Thank you Simmi, this recipe is surely a keeper.
Step by Step pictures to make Nankhatai.
Ingredients Needed:
All purpose flour/ Maida -1 cup
Sugar - 1 cup,
Ghee - 1 cup
Rava / Semolina - 25 gms appr
Cardamon powder a pinch
How to make Nankhatai
Powder the sugar to a fine powder.
Grease a baking tray and keep aside.
Take the flour, sugar, Rava, cardamon, and mix well. Melt the ghee and slowly add to the flour, start kneading it well.
Once you complete with the ghee, the dough will almost hold up. If not also I think it should just be fine once baked.
Pinch out small balls and place them on the greased tray. For the decoration, I dabbed a splash of red colour over it.
Preheat the oven to 170 C and bake for 15 mins. Then at 155 C for 5 mins. Allow it to cool.
I felt sorry about the hasty pictures but I really couldn't help taking pictures at half past 11 at night and I hope you will excuse me once you taste these treats.
harini-jaya says
Good one! Never tried adding sooji..
Priya (Yallapantula) Mitharwal says
They look super delicious and how nicely done 🙂
Suma Gandlur says
I make this quite often but never tried adding color / semolina.
Nirmala's kitchen says
Adding colour and semolina was different!!Looks yummy.
PJ says
This is really a treat Srivalli 🙂
Cool Lassi(e) says
They look scrumptious! Very eye-catching too!
sabina says
nice attractive cookies with the colour...never tried with rava...
Jaleela Kamal says
nice one.
Pavani says
Nankhatai look awesome. Getting to talk and clarify about a recipe right way sounds great, thanks to the technology now.
jayasree says
The recipe I follow is almost similar to yours in terms of ingredients. Liked the coloring idea.
Taste Junction says
Suji & ghee baked together. Sounds nice & would smell even better!!
Aarthi says
looking good
Mom Chef says
wow ! looks good 🙂 I tried this one, but the cookies got all hard and crumbly.. Do you need to add melted ghee .. will shortening work ??
Rujuta says
Srivalli,
Nice recipe and great clicks..
Adding color is interesting..
Happy Blogging
Anonymous says
Hey the recipe was easy to follow however i didnt get the bit where you said about "Once you complete with the ghee, the dough will almost hold up. If not also I think it should just be fine once baked" that didnt make any sense
and also about the preheating i found it difficult to know what the gas mark the oven should be
But anyways thanks for sharing your talent 🙂
Srivalli says
Anon Thanks for dropping by. With referance to the statement, I meant "when you use up all the ghee that I have give, the dough should hold it's shape when you take a ball and close your fist against it. So when you are ready to bake these, you can simply make small balls, flatten them down. Since the butter is already there, you shouldn't have a problem baking it. It comes out very well once baked and cooled. I am not sure abt your question on preheating and gas mark.
I meant this "Pre heat the oven at 170 C and bake for 15 mins at 170 Degree C. Once the timer goes off, you reduce the temp to 155 C and again bake for 5 mins. Allow it cool". Hope I am clear now.
Anonymous says
Should nt we add baking powder n soda in d flour.. please clean ....
Srivalli says
Anon This recipe doesn't use baking pwd or soda. It comes out neat without any of that.