Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 40 minutes
- All purpose flour - 100 grams (1 cup)
- Besan - 50 gms (1/2 cup)
- Semolina - 50 grams (1/3 quarter cup)
- Sugar - 200 grams (1 cup)
- Ghee - 200 grams (1 cup)
- Cardamom - 8-10
- Baking Powder - 1 tsp
- Grind the sugar and melt the ghee.
- In a mixing bowl, combine the melted ghee and sugar.
- Sieve the all-purpose flour, gram flour, semolina, cardamom, and baking powder together, then add the ghee to the sugar mixture and knead it into a soft dough. The mixture for making Nankhatai has been prepared.
- Take out a small amount of this mixture, make a round with both hands, press it, and place it in the greased tray. Make balls out of the entire mixture and place them in the tray for 10-15 minutes.
- Preheat the oven to 200 degrees Fahrenheit. Set the temperature and begin heating. Place the Nankhatai tray in the oven to bake. Preheat the oven to 180°F. After adjusting the temperature, bake the nankhatai for 10 minutes, then open the oven and check the non khatai before returning the nankhatai to the oven for another 5 minutes. Nankhatai is baked and ready in about 15 -18 minutes. Remove the nankhatai tray from the oven and set it aside to cool. Remove the nankhatai from the tray and place it on a plate or in a bowl.
- Nankhatai is prepared. You can now eat fresh Nankhatai. When you're ready to eat it, store the remaining Nankhatai in an airtight container until you're ready to eat it. Even after two months, this Nankhatai will not spoil.
Amount Per ServingCalories 829Total Fat 51gSaturated Fat 31gTrans Fat 0gUnsaturated Fat 17gCholesterol 128mgSodium 133mgCarbohydrates 88gFiber 4gSugar 51gProtein 8g