Nankhatai recipe ,How to make nanakhati without oven

Nankhatai biscuits are shortbread biscuits, originated from Indian subcontinent. This recipe of nankhatai is mostly popular in India and Pakistan. This recipe which I am going to share is made without using oven. You can also store them in a air tight container for a month. Today I am making this in heavy base pan because it taste the same as oven’s baked. Let’s get started.

Required ingredients for making nankhatai-

  • Gram flour = 1 cup
  • Pure ghee or ghee = 1/2 cup
  • Sugar powder = 1/2 cup
  • Green cardamom powder = 4 to 5
  • Pistachio = 5
  • Baking powder = 1/2 tsp

Method of making-

Step 1

Take a pan and pour ghee in it. Let the ghee melt.

Step 2

Chopped pistachio in a small pieces.

Step 3

Now take a bowl, put gram flour and sugar powder in it. Mix them well.

Step 4

Add baking powder and cardamom powder in the gram flour and sugar. Mix all the things well.

Step 5

Now add melted ghee in the gram flour mixture (left 2 to 3 tbsp of ghee in the bowl for later use) and make a soft and smooth dough by mixing all the ingredients.

Step 6

Now take a heavy flat base pan and put it on a flame.

Step 7

Add 300 to 400 gm salt in the pan and spread it equally.

Step 8

Put a net stand on inside the pan.

Step 9

Now slow down the flame  and cover the lid on the pan. Let it pre-heat for baking.

Step 10

Take a plat and grease it with ghee. Now take a small portion from dough and make a round ball like shape from it.

Step 11

Now flatten the ball slightly and put it on a greased plate. Garnish it with pistachio.

Step 12

Make all the nankhatai with this process and put them on greased plate.

Step 13

Now put this plate on a heated pan and cover the lid properly.

Step 14

Bake them on a slow heat for 15 minutes.

Step 15

Now after 15 minutes, check whether they baked properly or not.

Step 16

If they are not turning light brown in color then bake it for more 5 to 8 minute.

Step 17

After the mentioned time, take them off and let it become cool. Because it will taste good after cooling for sometime. Neither too hot nor too cold.

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