Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, nankhatai biscuits. One of my favorites. This time, I will make it a 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. nankhatai biscuits are very popular Indian eggless tea time biscuits. For making the Nankhatai Biscuit, in a.
Nankhatai Biscuits is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Nankhatai Biscuits is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have nankhatai biscuits using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Nankhatai Biscuits:
- Prepare 1 cup all purpose flour
- Take 1/4 cup semolina
- Prepare 3/4 cup olive oil
- Make ready 1 cup icing sugar
- Get 1 tsp baking soda
- Make ready 1 tsp cardamom powder
- Get Almonds for garnishing
Nankhatai recipe - Learn to make the best eggless indian cookies that are light, crunchy Nankhatai are traditional Indian shortbread cookies made with all-purpose flour, semolina, sugar and ghee. 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 (Hindi: नानख़ताई, Urdu: نان خطائی) are shortbread biscuits, originating from the Indian subcontinent, popular in Northern India and Pakistan.
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
The word Nankhatai is derived from Persian word Naan meaning bread and "Khatai" from a Dari Persian 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. 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".
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