Nankhatai Recipe
Nankhatai are shortbread biscuits, originating from the Indian subcontinent, popular in Northern India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and “Khatai” from a Dari Persian word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye.
These are the most favorite biscuits in Pakistan. Pakistani afternoon tea is not complete without them. Making them is so easy. No mixer or no difficult steps. Just mix everything by hand, bake and its done.
Serving : Makes about 12 big size
Ingredients
- Butter OR clarified butter/ghee 1/2 cup
- Icing sugar 1/2 cup
- Small cardamom powder 1/4 tsp
- Plain flour 1 cup
- Baking powder 1/4 tsp
- Salt 1/8 tsp (IF YOU ARE USING UNSALTED BUTTER)
- Egg yolk 1
- Almond flakes as required
Directions
- Preheat the oven at 300F/150C .
- Melt the butter in microwave. It shouldn’t be hot. Just melted.
- Now add in icing sugar and small cardamom powder and with the help of a whisk, whisk it until mix well.
- Now add baking powder and mix in nicely.
- Add in flour and mix nicely.
- Keep it in fridge for 15 minutes.
- Now make small balls and press them a little in the middle.
- Place them on a baking tray.
- Brush with egg yolk.
- Place almond flakes in middle.
- Bake for 20-25 minutes.
- Nankhatai are done.
Picture Directions,
Now add in icing sugar and small cardamom powder and with the help of a whisk, whisk it until mix well.
Keep it in fridge for 15 minutes.
