This is a very simple and easy to make eggless Nankhatai recipe. Basically is a popular teatime shortbread biscuits prepared with all purpose flour in India.
The word Nankhatai comes from a Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuits. A combination of two words from different language and different origin.
The history of Nankhatai and its evolution is a very interesting story. According to Wikipedia, it is believed to have originated in Surat a beautiful city in India in the 16th century. When the Dutch left India, a Dutch Couple handed over their bakery to an Iranian. The Bakery biscuits were disliked by the locals. To save his business he started selling dried bread and as time went by his experiment with bread gave birth to Nankhatai.
Very interesting right!! So without further a do lets hop on to the recipe.
NankhataiCuisine: IndianDifficulty: Easy
Refined flour; sieved – 1 cup
Powdered sugar; sieved – ½ cup
Ghee melted – 6tbsp
Vanilla essence or nutmeg – 1/8tsp
Pistachio to garnish
- Grease the drip tray and keep aside.
- Mix together all the ingredients and form soft dough.
- Divide the dough into equal portions and shape into balls.
- Place 12 balls on the drip tray and top over with pistachio and press gently.
- Bake at 160 degrees Celsius for 4 minutes or till top is light brown in color.
- Similarly bake the rest of the nankhatais.
- Cool on a wire rack and store in an air tight container.
- Serve as a tea time snack.
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This is a very simple and easy to make eggless Nankhatai recipe. Basically is a popular teatime shortbread biscuits prepared with all-purpose flour in India. The word Nankhatai comes from a Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuits. Read More