Mom’s Famous All-Star Khasta Nankhatais

Posted

October 18, 2014


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Step-by-step detailed recipe for…Rich crumbly melt in the mouth Khasta Nankhatais!
Mom’s all-star irresistibly decadent recipe that’s been tried and tested and applauded so many times that I’ve lost count!! Not one where you would search for the healthy quotient…this is one recipe that feeds the soul! 🙂
An absolute must in the festive season!
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Ingredients
2 katori maida
1 katori sooji
1/2 katori besan
1 1/2 to 2 katori ghee (semi solid)
the quantity of ghee might vary…use as much as is necessary to bring the dough together using absolutely no water!
1 1/2 katori sugar (powdered)
Elaichi powder
Pistachios (coarsely pounded)

Method:
Measure the maida, sooji besan and sugar.
Transfer to a big bowl.
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Pour in about 1 1/2 cup ghee in the middle of the flour mix
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Gently rub the ghee into the flour using your finger tips… till it resembles fine crumbles.
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Now bring the dough together by pressing little balls of dough together. Do not over work the dough.
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Wrap in plastic wrap and refrigerate for 20 minutes.
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Once the dough has rested in the refrigerator. Unwrap and break small balls of the cool dough. Make small flat balls/ Pedas using the palms of your hand
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Now using your finger tips smoothen out edges making sure they are no cracks
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Once you shape the Nankhatais into Pedas, place them on a thali/cookie sheet (do not use non stick as it results in over browning of the base). Do not overcrowd, as they expand and spread out while baking
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Using a knife, cut a cross in the middle of each Peda
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Gently press some elaichi powder and pistachios in the middle.
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A close up of how your Nankhatai Pedas should look at this stage
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Now rest the Thali/baking sheet with the Pedas in the refrigerator.
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After 15 minutes take out of fridge and Bake in a 375F oven for about 15-18 minutes.
Cool on a wire rack before handling and then store in an air tight container.
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Nankhatai Take 2 IMG_7118

65 comments on “Mom’s Famous All-Star Khasta Nankhatais

  1. July 1, 2015 Sneha

    Hello Ruchi.. Quick help I tried now doing nankhatiyas but it came soft when I removed from oven right away.. I need to wait to become hard or you want me to still bake ? I baked for almost 23 mins

    Reply
    • July 20, 2015 ruchiairen

      23 minutes is too much baking time!
      Next time allow them to cool, they harden as they cool!!

      Reply
  2. August 7, 2015 Pooja

    Hey Ruchi, can I add butter instead of ghee in the recipe?

    Reply
    • August 7, 2015 ruchiairen

      Butter has some water content…so I advise you to use only ghee here.

      Reply
  3. August 7, 2015 SHREYA

    Hi..looking so pretty. .quick qtn here. ..how many in a batch could u make using the measurements given above?

    Reply
    • August 7, 2015 ruchiairen

      Depends on how big you would like to make them! 🙂

      Reply
  4. August 7, 2015 neha

    Hi,
    Can i use wheat flour instead of maida and what should be the proportion.

    Reply
    • August 7, 2015 ruchiairen

      Never tried making them with whole wheat!

      Reply
  5. August 7, 2015 akansha

    Can we use unsalted butter instead of ghee?

    Reply
    • August 7, 2015 ruchiairen

      I a suggest using ghee here, as butter has some inherent water content!?

      Reply

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