We offer one of the recipes for delicate, crispy and tasty Nankhatai (Nankatai) biscuits, which are baked during various holidays in India, not excluding the Christmas.
recipe,photo-recipe,ground cardamom,sweet almond kernels,Biscuits,Indian cuisine,Christmas,Vegetarian recipes
No. of servings
all-purpose flour / plain flour 5.25 oz (150 g) • wholemeal flour 3.5 oz (100 g) • chickpea flour fine 1 oz (25 g) • semolina 1 oz (25 g) • bicarbonate 0.5 tsp • sugar cane 2.75 oz (75 g) • ground cardamom 1 tsp • ground nutmeg 0.5 tsp • unsalted butter 5.75 oz (160 g)
Put flour, baking soda, sugar, spices into the bowl and add the sliced soft butter.
Knead the dough and let it rest for half an hour at room temperature.
Knead the dough and shape balls out of it, into which you press almonds or pistachios.
Bake at 670°F (355°C) F (355°F (180°C) C) for 15 minutes. After baking, let it cool thoroughly. Store in a closable tin.