May 26, 2019
January 15, 2019

Nankhatai Recipe

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Prepare time: 15 min
Cook: 25 min
Ready in: 40 min

The delicate brittle nankhatai brings back numerous an affectionate memory. “Nankhatai” originates from the Persian word “Nan” which means bread and “Khatai” most likely originates from “Catai” or ‘Cathay’, the more seasoned name for China. In this manner, interpreting as ‘Bread of Cathay’.


  • Wheat flour/ Atta 3/4 cup
  • Maida/ All purpose flour 1/4 cup
  • Sugar 1/2 cup
  • Ghee , melted 1/2 cup (may not need all)
  • Elachi/ Cardamom 1
  • Baking powder 1 pinch
  • Pistachios, for decoration 10

In a blender, put sugar along elachi and powder it. alternate to a blending dish.
In a comparable blender, coarsely powder pistachios, maintain apart. Preheat the broiler at a hundred ninety deg C or 375 F.
encompass atta, maida to the powdered sugar alongside making ready powder. mixture well.
include ghee little by means of small rubbing as you consist of. you can not require all, is probably 1 tblsp you could keep. You should upload ghee to frame a combination. No water.
In a getting ready plate, line with deal with sheet or oil with ghee, smooth with a tsp of flour. Make parallel measured balls (15) out of the combination. Straighten somewhat, not all that an awful lot.
Sliced with a blade to make a confuse design in the pinnacle center of the deal with. encompass a squeeze of powdered pistachios over every reduce.
put together it for 12 to fifteen minutes at one hundred ninety deg. C/375 F. The treat ought not exchange in shading to dim chestnut. while it just begins great in shading within the sides, that is enough. Cool in cord rack earlier than setting away in an impenetrable holder.

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