Nankhatai (Hindi: नानख़ताई Urdu: نان خطائی) are shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.
Who doesn’t love Naan Khatai biscuit?
I love these beauties, okay I lied, sometimes I am not a huge fan, sometimes I just love to pick out the colourful almonds and eat them.
Now in our household Naan Khatai is only made Diwali time and I only tend to get the burnt ones or to taste test before my mum makes her trays.
But now that I can finally make them myself, there is no stopping me, no more burnt samples, only freshly baked goodies for me.
200g rama margarine
1/2 tsp bicarbonate of soda.
1/4 tsp elatchi powder.
3/4 cup castor sugar.
1/4 tsp nutmeg powder.
2 cups cake flour.
1/2 tsp baking powder.
3 tbsp semolina.
Colorful slivered almonds.
Cream margarine and sugar together, till light and fluffy in a bowl and set aside.
In another bowl mix all the other ingredients, mix well.
Add the flour mixture to the margarine mixture one spoonful at a time.
Mix well and knead till everything is well combined.
Break off small pieces and shape into balls.
Place a slivered almond in the center.
Bake in a preheated oven at 180C for 10 to 15 minutes or until lightly brown.
Be careful the biscuits become browner as they cool.
Half way through the baking time, you will have the gentle press the almonds back down into the biscuits.
As they rise the almonds push up from the biscuit.
Prepared, tried and tested by: Bobby Swanson
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