Friday, June 13, 2014


Nankhatai 1


Unsalted Butter        --   1 stick (½ cup) at room temperature
Powdered Sugar       --   ½ cup
Nutmeg Powder        --   ¼ tsp
Cardamom Powder  --   ¼ tsp
All Purpose Flour     --   1 cup
Baking Powder           --   ¼ tsp
Salt                                  --  1/8 tsp

Nankhatai 3


Preheat oven to 300 degrees F or 150 degress C.

In a mixing bowl, combine powdered sugar with the softened butter until mixture is light and creamy.Add nutmeg powder and cardamom powder and mix well.

In a separate bowl, sift the flour with baking powder and salt.Combine flour mixture with butter mixture to form a soft dough.

Wrap dough in plastic wrap and let it rest for 15-20 minutes.Knead dough once again and divide into 12 equal portions.

Roll them into a smooth ball with no cracks and place on a cookie sheet lined with parchment paper. Leave enough space between each balls. You can decorate them with cashews or pistachios or almonds.

Bake on the middle rack for 22-25 minutes.

Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely before eating.

Store in an air tight container at room temperature.

Nankhatai 2

Recipe Courtesy: Show me the curry