How to make Nankhatai Recipe

Nankhatai are customary treats that are exceptionally well known in Pakistan and India. These are eggless treats and are comprised of three fundamental fixings. Preferably, generally useful flour (maida), explained margarine (ghee) and sugar are utilized in equivalent amounts by weight. So you can undoubtedly change the amounts as per your prerequisites. In the event that you have a 100 gms of flour, you really want a 100 grams of ghee and a 100 grams of sugar and you can make a cluster of yummy treats!

There are such countless renditions of Nankhatai. You can make them with just maida or a blend of maida with either besan or suji. You might join every one of the three and perceive how it tastes! In any case, recall that anything the blend, the joined load of the flours should be same as that of sugar and ghee. Today I am making nankhatai with only maida as I observe the taste exceptionally near the true Nankhatai taste. Additionally I will embellish the Nankhatai in three styles. You can make them in any style of your preferring. The choices are perpetual!

Nankhatai Recipe

Nankhatai Recipe

  • 120 grams white flour
  • 120 grams ghee
  • 120 grams powdered sugar
  • 1/4 tsp cardamom powder
  • 1/4 tsp baking powder
  •  crushed pistachios, for garnish
  •  almond flakes, for garnish
  • 1 egg yolk + 2 tsp water for egg wash


1. Beat ghee and sugar together until delicate and feathery.
2. Add filtered flour, ilaaichi powder and baking powder in the ghee and sugar combination and blend in with hand until it shapes a delicate mixture
3. Take 33% of the mixture and blend squashed pistachios in it.
4. Presently line a baking plate with lubed foil or material/margarine paper. Make little treats from pistachio blended batter and press a pistachio in the center. Put these treats on the baking plate with atleast 1 inch space between them.
5. Make treats from the remainder of the mixture and put them on the baking plate too.
6. Press some almond drops on portion of them while give an egg wash to the rest with a delicate brush.
7. The treats ought not be more than 1.5 inch in distance across and a large portion of an inch thick. Don’t flaten the nankhatai to an extreme. Simply press with a finger in the wake of putting them on plate. They will extend and diminish in tallness themselves while baking. This formula makes around 15 nankhatai. Heat at 150 degree C for 20-25 minutes until light brilliant at edges. Don’t over prepare. Baking time might shift with various stove so change in like manner.
8. Whenever prepared leave them in plate for 5-6 mins. They are truly delicate at this stage so be cautious while dealing with them. Then, at that point, move them on wire cooling rack involving a level spoon or spatula and rest them for 10 mins or until totally chilled off. Store them in a sealed shut container and appreciate with tea, espresso or even all alone!

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