For the benefit of all, Nankhatai is a tea time snack that originated in the city of Surat, Gujarat. Essentially, it is an Indian short bread / cookie / biscuit.
The name Nankhatai is a combination of the Persian word ‘Nan’ (meaning bread) with ‘Khatai’ (meaning 6). A bread which made up of 6 main ingredients – semolina, chickpea flour, all-purpose flour (maida), sugar, butter/ghee and, nuts (almonds/pistachios). But nowadays there are many different versions of Nankhatai.
I have tried to come up with a slightly different / healthy version of Nankhatai. I have used wheat flour instead of all-purpose flour; haven’t used chickpea flour but have used semolina for crunchiness, and have made it without using baking powder !!
The ingredients for the Wheat Nankhatai are:
1. Ghee : 1 cup
2. Sugar : 1 cup (powdered)
3. Wheat flour : 1 cup
4. Semolina (suji) : 1 cup (fine)
5. Pistachios : 5-6 finely chopped
Preheat the oven at 180°C for 15 min.
Take ghee and powdered sugar in a bowl and beat it well (for 15 min, if beating by hand). The colour will change into white. Now add 1 cup of semolina and mix it properly. After that add 1 cup of wheat flour and mix it well.
Grease the baking tray with ghee.
Make small round balls of the mixture and slightly press it, and place (slightly press) chopped pistachios on the top of the round ball. Then place these balls on the baking tray, well apart.
Now bake them for 12 minutes on 180°C. Take out the tray from the oven and leave it for couple of minutes to firm up.
Enjoy this nutritious n delicious Nankhatai with a nice strong cuppa tea or coffee !!
Insider Tips / Finer Points :
- If you don’t like crunchiness in your Nankhatai then you may use less semolina.
- If you want, you can add a pinch of cardamom powder as well.