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Sunday, 17 December 2006

Nankathai

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Ingredients
4 oz semolina
8 oz plain flour
6 oz sugar
6 oz butter
1 egg (optional) (or 1 tbspn milk)
1/2 tspn baking powder
1/2 tspn ground cardomom
1/4 tspn nutmeg
pinch of yellow food colouring (optional)

Heat the oven to 180 degree centigrade or 350 F
1. Beat the sugar and butter until creamy and pale in colour
2. Add the egg (or milk), mix
3. Add flour, baking powder, cardomom, and nutmeg mix
4 Knead the dough, form into walnut size balls, place pm a greased baking tray
5. mix the food colouring with a little water, using a cocktail stick, make a spot of colour in the centre of each ball
6. Bake in the oven for 20 minutes
at

17 comments:

  1. @tKe29 August 2007 at 00:15:00 BST

    I tried this recipe today and it was a disaster. I ont know what i did wrong. I followed instructions to the last letter. within 10 minutes, the cookies had just formed one big layer in the cookie sheet. Is the flour/semolina quantity mentioned right? I think this recipe needs much much more.

    ReplyDelete
  2. Saju7 November 2007 at 16:26:00 GMT

    I am going to re-make these and post again. sorry about the disaster.

    ReplyDelete
  3. Anonymous17 November 2007 at 01:14:00 GMT

    I tried this recipe and it works great for me. I have made the nankhatai a few times. I cut the sugar down a tad

    ReplyDelete
  4. Saju17 November 2007 at 09:05:00 GMT

    Thank anon for that, Ekta may be you need to make the cookies smaller, and keep the further apart as they do rise

    ReplyDelete
  5. Anonymous30 January 2008 at 03:06:00 GMT

    i just finished baking them. look and taste good. it took me 24 min and 17 naankathai 3" diameter were made. after cooling down if the sweetness stays the same than may be i will cut down on sugar just a bit. my house smells so good now. i use a weighing scale from ikea
    ($5)to cut down on guessing.

    ReplyDelete
  6. Saju31 January 2008 at 16:03:00 GMT

    thans for that Naveed. It is good when a recipe works for anyone, who cares to follow the instructions.

    ReplyDelete
  7. Anonymous15 September 2010 at 08:22:00 BST

    Please can u give me cup measurement.

    ReplyDelete
  8. AKR4 July 2011 at 20:37:00 BST

    YAM Chachi - I just made a batch of coconut nan khatais which I will post soon. In the meantime, I thought you and your readers may enjoy two other version:

    Chocolate:
    http://treataweek.blogspot.com/2007/05/cardamom-chocolate-shortbread-nan.html

    Pistachio:
    http://treataweek.blogspot.com/2009/06/pistachio-shortbread.html

    ReplyDelete
  9. Anonymous10 October 2011 at 23:06:00 BST

    I used whole wheat flour and cut sugar to 1/2, used 1/2 butter and 1/2 olive oil and this has now become a household regular healthy snack! Thanks so much! The cardimum and nutmeg give it a great flavour too.

    ReplyDelete
  10. Salimah31 January 2012 at 15:07:00 GMT

    I tried these nankhatai's and it was my first time making them, and they came out grest...My husband now has learnt to make these himself...but he put in icing sugar...he makes them every few days...

    ReplyDelete
  11. Mausam4 April 2013 at 21:29:00 BST

    It will be nice and easy to follow if the recipe is in cup measurement. Please post if possible.

    ReplyDelete
  12. Saju5 April 2013 at 09:06:00 BST

    Ok, will do, next time I make these.

    ReplyDelete
  13. nafesa26 April 2013 at 10:27:00 BST

    slm enjoying the recipes
    wil it be possible to send e-mail updates
    shukran

    ReplyDelete
  14. Anonymous6 May 2013 at 23:41:00 BST

    I followed the recipe n it wait a sec
    Too soft, will use more flour next time

    ReplyDelete
  15. Anonymous15 June 2013 at 20:13:00 BST

    Thank You so much - they came out perfect just like the ones you get in Nandi! :)

    ReplyDelete
  16. Mumtaz14 July 2014 at 21:36:00 BST

    Hi Chachi maa.

    I made the nankhatai it turned out great and delicious flavor. I was disappointed in seeing cracks on them. Where did I go wrong?

    ReplyDelete
  17. Mumtaz14 July 2014 at 21:37:00 BST

    Hi Chachi
    I made nankhatai they were great in taste. I was wondering why did I get cracks on them. Where did I go wrong?

    ReplyDelete