Recipe Type: Dessert
Serves: 14 pc
Nankhatai is a very popular Pakistani and Indian delicate crumbly biscuits. I watched this recipe by Tahira Mateen on TV. And tried for the first time ever yesterday, and to my surprise it turned out delicious. So thought of sharing this scrumptious recipe with you all.
- All purpose flour 1½ cup
- Semolina ½ cup
- Ghee 1 cup (melted)
- Cardamom powder ½ tsp
- Caster sugar 1 cup
- Baking powder ½ tsp leveled
- Milk few drops
- Salt a pinch
- Almonds (optional)
- Egg 1 beaten (optional)
- Add enough ghee to combine all the dry ingredients, most likely you will use little less than one cup of ghee.
- Add 2-3 tbsp milk to soften the dough so it is malleable like a play dough.
- Immediately make little rounds with a very light hand and flatten them gently.
- Place them on a baking tray with enough space between each Nankhatai.
- Lightly brush each with beaten egg.
- Place almond skin facing up lightly to the Nankhatai.
- You can use cherries, jam, or pistachio too.
- Bake them in preheated oven at 180° C for 15 to 18 minutes only.
- Do not over cook or over brown them, these are very delicate and crumbly biscuits.
- To preserve them: Keep them in air tight container. These can be stored for 10-12 days.