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!
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)
Pistachios (coarsely pounded)
Measure the maida, sooji besan and sugar.
Transfer to a big bowl.
Pour in about 1 1/2 cup ghee in the middle of the flour mix
Gently rub the ghee into the flour using your finger tips… till it resembles fine crumbles.
Now bring the dough together by pressing little balls of dough together. Do not over work the dough.
Wrap in plastic wrap and refrigerate for 20 minutes.
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
Now using your finger tips smoothen out edges making sure they are no cracks
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
Using a knife, cut a cross in the middle of each Peda
Gently press some elaichi powder and pistachios in the middle.
A close up of how your Nankhatai Pedas should look at this stage
Now rest the Thali/baking sheet with the Pedas in the refrigerator.
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.
Nankhatai Take 2