Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, nankhatai biscuits. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Nankhatai, is a traditional Indian biscuit. These shortbread style eggless cookies is crunchy & crumbly with a sensational aroma of cardamom. Recipe for Nankhatai cookies / biscuit made in the oven.
Nankhatai Biscuits is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. Nankhatai Biscuits is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have nankhatai biscuits using 7 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Nankhatai Biscuits:
- Take 1 cup all purpose flour
- Prepare 1/4 cup semolina
- Take 3/4 cup olive oil
- Prepare 1 cup icing sugar
- Get 1 tsp baking soda
- Prepare 1 tsp cardamom powder
- Take Almonds for garnishing
Mix well, all the dry ingredients. Nankhatai are shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and "Khatai" from an Afghan word meaning Biscuit. Nankhatai - A simple eggless cookie that can be made for evening snack with a cup of tea or for any festivals as a sweet.
Steps to make Nankhatai Biscuits:
- Preheat oven at 180°
- Mix icing sugar and olive oil in a bowl and keep it aside
- Mix well, all the dry ingredients
- Slowly, add the wet ingredients mixture to the dry ingredients and mix well, toll it forms into a dough
- Make small round balls from the dough and place them on a baking sheet.
- Gently press the centre of each balls and garnish with almond
- Bake for 10-12minutes or till the edges becomes golden brown
- Let them cool down before storing them in an airtight container
This Nankhatai recipe ( Indian Butter Cookies) is tender, crumbly and literally will melt in your mouth. Coming back to these buttery biscuits. The word "Nankhatai" is derived from Persian word "Naan". Nankhatai was so light n crispy. Hi, this is a wonderful recipe.
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