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- Duration: 30 minutes
- Serves: 2–4 people
The butter–dough proportion has to be correct or the nankhatais can turn hard as biscuits. They should be melt-in-your-mouth soft.
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This crumbly, delicious and soft homemade cookie can be baked in just 30 minutes! It is a popular teatime biscuit-like snack which is believed to have originated in Surat.
- All purpose flour (maida) (1 cup)
- Yoghurt (curd) (2 tbsp)
- Powdered sugar (1/2 cup)
- Butter (4 tbsp)
- Vanilla extract (2 tsp)
- Pistachio (pista) (a few)
- Heat butter in a pan and cream it. Add sugar to the butter and mix well.
- Next, add curd to the sugar–butter syrup.
- In a paraat, sieve maida. Mix in the vanilla extract and the dahi-syrup mixture.
- Knead into a soft dough and divide into equal lemon-sized balls.
- With your palm, flatten these dough balls slightly and ensure there are no cracks.
- Lightly press a pistachio on top of nankhatai.
- Pre-heat the oven at 180 degrees Celsius for five mins.
- Arrange the prepared flattened balls on a baking tray.
- Bake at 180 degrees Celsius for 20 minutes.
- When the nankhatais have browned lightly at the bottom, remove from the oven and let them cool down.
- Put them on a plate. Allow to cool or serve hot with tea on a cold winter evening.
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