Hey everyone, it’s Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, nankhatai (snowballs). One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
I'm about to both excite and terrify you at the same time with just one sentence. Nankhatai (Hindi: नानख़ताई, Urdu: نان خطائی) are shortbread biscuits, originating from the Indian subcontinent, popular in Northern India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and "Khatai" from a Dari Persian word meaning Biscuit. Nankhatai Recipe with step by step photos.
Nankhatai (Snowballs) is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Nankhatai (Snowballs) is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook nankhatai (snowballs) using 6 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Nankhatai (Snowballs):
- Make ready 300 grams all-purpose flour
- Get 100 grams fine semolina
- Take 250 grams castor sugar
- Make ready 250 grams clarified butter / ghee
- Make ready 1/2 tsp salt
- Take 1 toppings like cherries or nuts
Then divided the dough to portions, rolled them to balls and then flattened. Eggless Indian Shortbread Cookies - Nankhatai are very popular during the festive season. These are flavored with ghee, cardamom and saffron and will melt in your mouth! In India, we do not associate.
Steps to make Nankhatai (Snowballs):
- Cream the ghee well and add castor sugar little by little.
- Add the salt and cream till the mixture looks thick and foamy.
- Stir in the flour and the semolina gradually and cream with hand.
- Keep the dough covered with a damp napkin for about 2 to 3 hrs.
- Make tiny balls of the dough and place a small bit of the cherry or nut on top.
- Grease and dust the baking tray. Place the balls at well spaced intervals.
- Bake at 180°C for 10 to 12 mins.
These are flavored with ghee, cardamom and saffron and will melt in your mouth! In India, we do not associate. Nankhatai remains uncooked from inside if the cooker is not thick enough or the flame is too high. I have followed your recipe but my nankhatai became flat and looking like big cookies what should I do? Nankhatai recipe is one among the several to try baking list for long time.
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