how to make nankhatai or nan khatai biscuits with step by step photo recipe:
- firstly, in a large mixing bowl take half cup of unsalted butter (at room temperature). if you are using salted butter then avoid using salt in later stage.
- furthermore, add half cup of powdered sugar. you can also use icing sugar / confectioners sugar for more rich crispiness as it do contain tiny traces of cornstarch.
- beat smooth using a hand blender or a whisk for 5 -10 minutes.
- make sure to beat till the butter or till it turns soft and fluffy.
- further add 1 cup of plain flour.
- also add salt.
- furthermore, add 1 tbsp of semolina / bombay rava. rava gives nice texture and crunchiness to nankhatai.
- additionally add baking soda. baking soda helps to make nankhatai fluffy.
- furthermore, add cardamom powder (elaichi powder).
- mix well with the help of spatula.
- further, knead the dough and combine with your hand.
- do not over knead as maida will release gluten and turn chewy.
- make small balls and flatten with your hand.
- further, top with few chopped pistachios over nankhatai and press gently.
- place the tray into preheated oven. bake the cake at 180 degree celsius or 356 degree fahrenheit for 15 minutes. or till the biscuits start to turn slight golden on top.
- remove the tray and allow the cake to cool completely. biscuits might be soft when its hot. it turns crunchy when cooled completely.
- once cooled completely, nankhatai turns crunchy and tasty.
- finally, serve nankhatai or store in airtight container when cooled completely.
