Nankhatai recipe | How to make crisp nankhatai

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Preheat the oven to 180°C (360°F) for at least 15 minutes.
2. Line a tray with parchment paper. Powder the sugar together with the cardamom seeds.
3. Sift the wheat flour, besan, semolina, powdered sugar and baking powder together, or simply mix them well together without sifting.
4. Add the ghee in parts and bring the flour together into a stiff dough, using only as much ghee as needed (you may need a teaspoon more or less depending on your climate). Do not knead the dough.
5. Shape the dough into 12 balls. Flatten each slightly and press lightly with a fork to make a pattern.
6. Bake for exactly 10 minutes, or until light golden and crisp; baking time may vary with your oven and tray.
7. Move the cookies to a wire rack immediately, cool completely, then store in an airtight jar.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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