Nankhatai with Gur Shakkar | Indian Bakery Biscuits

Today I am sharing another recipe for Nankhatai! This one is really melts in the mouth and has a distinctive flavor as I have use Gur Shakkar to sweeten it. Gur Shakkar is a great way to sweeten traditional Indian sweets. I use it in baking especially bakes that are classically Indian. Learn more about Gur Shakkar here.

I shared these delicious bakery treats with family and friends and they were a hit!! Hope you try baking them and enjoy them in your home too!! Nankhatai ia a great festival favorite in India. Try making a batch if these with Gur Shakkar to share in the festival season :)

More Nankhatai Recipes @ Annarasa

Nankhatai with Butter

Atta Nankhatai

Ingredients:

3/4 cup besan (gram flour)

1/8 cup semolina (sooji | cream of wheat)

1/8 cup all purpose flour

2/3 cup gur shakkar

1/3 cup + 1 tbsp ghee (clarified butter)

1/4 tsp baking soda

1/4 tsp cardamom

1/8 tsp saffron

12 pistachio kernels (unsalted, raw)

Method:

1. Mix the ghee and gur shakkar in a bowl. Whip until fluffy. 
2. Add the saffron and mix it well.
3. In a separate bowl, mix the besan, semolina, all purpose flour, baking soda, and cardamom.
4. Pour dry mix into wet mix and big to make a tight dough. 
5. Divide this dough into 12 equal portions.
6. Roll each portion into. ball. 
7. Flatten gently into a disk about 1/3 inch thick.
8. Press you index finger into the center to create a dent.
9. Place a pistachio there.
10. Bake cookies in a pre-heated oven at 350 F for 15-18 minutes.
11. Remove from the oven. Cool on baking tray for at least 7 minutes.
12. Remove from the tray and cool completely on a cooling rack.
13. Enjoy with milk or tea!

Good to Know

• Ghee can be replaced with softened unsalted butter.
• Traditionally saffron is soaked in a little warm milk prior to use. Here the extra milk would make the cookies dough too moist.
• When you bring the cookies out of the oven, they will be soft and crumbly. Let them sit there. If you handle them at this stage they will fall apart.

Like this recipe. Tried it. Leave me a comment:) 

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