In a mixing bowl, combine All-purpose flour, Sugar, Baking soda, Turmeric powder, Cardamom powder, and Ghee.
Blend the ingredients thoroughly and knead the mixture into a soft dough.
Shape small portions of the dough into round shapes and arrange them sequentially on the baking tray.
Bake the cookies in a preheated oven set at 180 - 200 degrees for 10-15 minutes.
Allow the baked cookies to cool completely.
Your Nankhatai is now ready.
Ingredients
Directions
In a mixing bowl, combine All-purpose flour, Sugar, Baking soda, Turmeric powder, Cardamom powder, and Ghee.
Blend the ingredients thoroughly and knead the mixture into a soft dough.
Shape small portions of the dough into round shapes and arrange them sequentially on the baking tray.
Bake the cookies in a preheated oven set at 180 - 200 degrees for 10-15 minutes.
Allow the baked cookies to cool completely.
Your Nankhatai is now ready.
Notes
Main Ingredients
- All-Purpose Flour (Maida): All-purpose flour gives the cookies their basic structure and contributes to the overall texture.
- Powdered Sugar: Powdered sugar dissolves easily into the dough, ensuring a smooth and even sweetness throughout the cookies.
- Baking Soda: Baking soda contributes to the cookies’ soft and crumbly texture by creating small pockets of air during baking.
- Turmeric Powder: While turmeric powder doesn’t significantly affect the flavor, it enhances the visual appeal of the Nankhatai.
- Cardamom Powder: Cardamom powder is a key spice that contributes to the unique taste of Nankhatai, providing a warm and fragrant element.
- Ghee (Clarified Butter): Ghee is a crucial ingredient that gives Nankhatai its characteristic buttery taste and contributes to the crumbly and melt-in-the-mouth texture.
Tips
- Use Fresh Ingredients: Ensure that all your ingredients, especially the spices like cardamom powder, are fresh for the best flavor.
- Sift the Flour: Sift the all-purpose flour to remove any lumps and aerate it. This helps in achieving a smoother and more consistent dough.
- Room Temperature Ghee: Allow the ghee to come to room temperature before using it. Softened ghee blends better with other ingredients, resulting in a smoother dough.
- Preheat the Oven: Preheat your oven to the specified temperature before placing the cookies in. This ensures even baking and consistent results.
- Proper Mixing: Mix the ingredients thoroughly but avoid over-mixing, as it can lead to dense cookies. Combine just until the ingredients are well incorporated.
- Careful Baking Time: Keep a close eye on the cookies during baking. Over-baking can make them too crisp, while under-baking may result in a soft and crumbly texture.
- Consistent Cookie Size: Maintain uniformity in the size of the molded dough rounds to ensure even baking. This helps in achieving consistent texture throughout the batch.
- Cooling Time: Allow the baked cookies to cool completely on the baking tray before transferring them to a plate. This helps them set and firm up.
- Store Properly: Store the cooled Nankhatai in an airtight container at room temperature. This helps preserve their texture and flavor.
- Experiment with Flavors: Feel free to experiment with additional flavors like chopped nuts, saffron strands, or raisins to customize the recipe according to your preferences.
- Chill the Dough (Optional): For enhanced flavor, you can refrigerate the dough for about 30 minutes before molding and baking. This can also make the cookies even more tender.
- Serve with Tea or Coffee: Nankhatai pairs exceptionally well with a hot cup of chai (tea) or coffee. Enjoy the cookies with your favorite beverage for a delightful experience.
FAQs
Q. Can I substitute ghee with butter in this Nankhatai recipe?
A: While ghee contributes to the authentic flavor and texture of Nankhatai, you can use unsalted butter as a substitute. However, keep in mind that it might alter the taste slightly.
Q. What is the purpose of turmeric powder in the recipe?
A: Turmeric powder is added for a hint of color, giving the Nankhatai a warm golden hue. It doesn’t significantly impact the flavor but enhances the visual appeal.
Q. Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour for all-purpose flour for a healthier alternative. The texture may vary slightly, but it’s a viable option.
Q. Can I use a microwave instead of an oven for baking?
A: Nankhatai is traditionally baked in an oven. While a microwave might yield different results, it’s recommended to use a conventional oven for the best texture and taste.
Q. How should I store the baked Nankhatai?
A: Store the cooled Nankhatai in an airtight container at room temperature. They remain fresh for several days. If you want to prolong their shelf life, you can refrigerate them.
Q. What can I do if the cookies are too soft after baking?
A: If the cookies are too soft, let them cool completely on the baking tray before transferring to a plate. This will allow them to firm up.
Q. Can I add nuts or raisins to the dough for extra flavor?
A: Absolutely! Feel free to customize the recipe by adding chopped nuts, raisins, or other flavorings to the dough for a personalized touch.
Q. Is there a specific occasion to enjoy Nankhatai?
A: Nankhatai is a versatile treat suitable for any occasion, but it’s especially popular during festive seasons like Diwali. Enjoy them with a cup of chai for a delightful experience!
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