makeferro.blogg.se - Indian recipes with baking powder

It can also be used as a cleaning agent for household items.

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Ensure the cookies are in the center of the cooker (heightwise). Place the nankhatai on a plate and keep it on the stand/trivet. Preheat it well until hot for 10 to 15 mins. If you do not own a oven, you can also make these in a heavy bottom pan or pressure cooker.įill 1 inch of the cooker base with crystal salt and then place a trivet or a ring or some stand. You can also alter this proportions but the texture is not the same. ¾ cup atta or maida, ¼ cup besan & 1 tbsp of semolina is what I have used in this recipe. You can also just skip it and reduce 1 tbsp of ghee in the recipe. Substitute it with the same amount of nut meal or flour. I personally prefer the chiroti rava for this recipe. Semolina or rava (suji) : The recipe uses 1 tbsp of fine semolina just to add a crunch to the nankhatai. The same amount of almond meal works well in this recipe. However if you do not want to use it just replace with any nut powder, all-purpose flour or whole wheat flour. The aroma of the baked besan is unique and cannot be got by substituting it with any other ingredient. The color of the cookies will depend on the combination of flour.īesan : I always prefer besan or gram flour in nankhatai as it really elevates the flavor of the cookies. These were made with more quantity of besan and little atta. The first picture of nankhatai in this post was shared many years ago. You can also replace cardamom powder with vanilla or cinnamon if you like the flavours. To make cardamom powder, simply blend the cardamoms with sugar in the blender. You can also use store bought icing sugar.Ĭardamom powder: Nankahtais are flavoured with elaichi or cardamoms. I powdered the sugar in a small chutney jar. I did not feel the flavor of oil in the cookies as I doubled the amount of cardamom powder. If using oil, try using extra virgin coconut oil.

But ghee makes the best crisp nankhatais. For healthier option make these with any whole grain flour.įats: This time I have made these nankhatais with ghee but I have made several times with melted butter or oil too. However they also turn out good with wheat flour, or a combination of wheat flour and besan (gram flour). Tips to make nankhataiįlour : These were actually made with all-purpose flour or maida. Then divided the dough to portions, rolled them to balls and then flattened. I have made the nankhatai in a simple way by just mixing up the dry ingredients and then combining it with ghee to make a dough. These nankhatai are the easiest and make a great snack to pack in the kids’ school box. I make different kinds of cookies often for my kids. The recipe shared in this post will give you crisp nankhatai that are not only delicious but also have a unique flavor. In the earlier days most Indian homes did not have an oven so these were baked in stovetop aluminium ovens & cookers.