{"id":209,"date":"2020-12-12T17:32:06","date_gmt":"2020-12-12T12:02:06","guid":{"rendered":"https:\/\/veenapatwardhan.com\/pat-a-cake\/?p=209"},"modified":"2020-12-12T17:32:06","modified_gmt":"2020-12-12T12:02:06","slug":"tastierhealthiernankhatais","status":"publish","type":"post","link":"https:\/\/veenapatwardhan.com\/pat-a-cake\/2020\/12\/12\/tastierhealthiernankhatais\/","title":{"rendered":"Tastier, healthier nankhatais"},"content":{"rendered":"<h1>Festival nankhatais<\/h1>\n<p>These could be perhaps the tastiest nankhatais you\u2019ve ever sampled. Nankhatais are light and crumbly, have a melt-in-the-mouth taste, need just a handful of ingredients, and are very, very easy to make. You could say, they\u2019re multi-grain cookies, but of the Indian kind.<\/p>\n<p>Nankhatais are a super-delicious tea-time biscuit popular in India, Pakistan, Iran, and Afghanistan. Their name is derived from the word \u2018naan\u2019 that means flatbread in Persian and \u2018khatai\u2019 the word Afghans use for biscuits.<\/p>\n<p>But the original recipe is believed to have originated in India, being first developed by a Parsi baker from Surat in the 16th century. Five centuries later, nankhatais are still as popular as ever.<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/w-28cT3Loj4\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<h2>Ingredients<\/h2>\n<p>1 cup all-purpose flour (maida)<\/p>\n<p>1 cup whole wheat flour (atta)<\/p>\n<p>\u00bd cup chickpea flour (besan)<\/p>\n<p>2 tbsp semolina (rava)<\/p>\n<p>\u00be cup pure ghee (or butter) + approx. 1 tbsp later<\/p>\n<p>\u00bd cup + 1 tbsp (130 g) granulated sugar<\/p>\n<p>(After powdering that will be 1 cup.)<\/p>\n<p>\u00bd tsp salt<\/p>\n<p>2 tsp ground cardamom (1 \u00bd tsp cardamom seeds)<\/p>\n<p>Chopped almonds and pistachios<\/p>\n<h2><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-211\" src=\"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2020\/12\/tastier-healthier-nankhatais-compressed.jpg?resize=500%2C400&ssl=1\" alt=\"tastier healthier nankhatais\" width=\"500\" height=\"400\" srcset=\"https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2020\/12\/tastier-healthier-nankhatais-compressed.jpg?w=500&ssl=1 500w, https:\/\/i0.wp.com\/veenapatwardhan.com\/pat-a-cake\/wp-content\/uploads\/2020\/12\/tastier-healthier-nankhatais-compressed.jpg?resize=300%2C240&ssl=1 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/h2>\n<h2>Procedure<\/h2>\n<ol>\n<li>Sift the three flours and mix them.<\/li>\n<li>Mix in the semolina and salt.<\/li>\n<li>Grind the sugar to a fine powder. You could grind the cardamom seeds along with the sugar.<\/li>\n<li>Cream \u00be cup ghee and the sugar well for around 5 minutes till light and airy.<\/li>\n<li>Add in the flour mix.<\/li>\n<li>Mix with a wooden spoon first and then move to working the dough with your hand.<\/li>\n<li>Add in the remaining 1 tbsp ghee. Add more, if necessary, till the dough is soft and mouldable.<\/li>\n<li>Break off small pieces around the size of a walnut. Roll each between your palms into a ball, flatten it into a disc around \u00bd\u201d thick, and press some chopped nuts on to the top.<\/li>\n<li>Arrange the shaped nankhatais on a butter paper-lined baking tray around \u00bd\u201d apart.<\/li>\n<li>Bake at 170C for 18 \u2013 20 minutes till done. You\u2019ll know they\u2019re done when they\u2019re pale brown at the bottom, change colour slightly on the top and develop a few cracks.<\/li>\n<li>Let the nankhatais cool on a cooling rack and then store them in an airtight container.<\/li>\n<\/ol>\n<p>(Makes around 35 nankhatais)<\/p>\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Festival nankhatais These could be perhaps the tastiest nankhatais you\u2019ve ever sampled. Nankhatais are light and crumbly, have a melt-in-the-mouth taste, need just a handful of ingredients, and are very, very easy to make. You could say, they\u2019re multi-grain cookies, but of the Indian kind.&nbsp;<a class=\"read-more\" href=\"https:\/\/veenapatwardhan.com\/pat-a-cake\/2020\/12\/12\/tastierhealthiernankhatais\/\">&hellip;<\/a><\/p>\n","protected":false},"author":1,"featured_media":207,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[14],"tags":[23,24,25,26,22],"class_list":["post-209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","tag-festival-nankhatais","tag-healthier-nankhatais","tag-multi-grain-cookies","tag-multigrain-cookies","tag-nankhatais"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"These nankhatais could be the tastiest ones you&#039;ve ever sampled. 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