Bakery Nankhatai Recipe

BAKERY NANKHATAI RECIPE

INGREDIENTS

PREPARATION

METHOD

Sieve together the flour and sugar.

Start kneading it into a dough by adding the ghee little by little.

The dough should be soft and smooth. [When you try to roll it into a ball ,you should get a perfect smooth ball without any cracks]

Once the dough is ready divide it into equal small lemon size balls.

Roll each ball into small smooth balls , slightly press it from top .

Place them on the baking tray by leaving space between them.

Bake it in preheated oven at 180 * for 20 – 22 minutes.

Check after 18 minutes ,so that it doesn’t brown.

*** If it slides easily without sticking at the bottom of the tray it means its done.

Allow it to cool for 10 minutes.

Store it in a airtight container.

NOTES

*It is a very easy and simple recipe –just take flour of any quantity,mix in the powdered sugar as per taste ,check the sweetness .Start kneading with ghee into soft dough like that of chappati dough .
You can add elaichi pwdr.
You can take a combo of wheat flour + besan + maida.
You can also give a variation by adding dessicated coconut or dry fruits or vanilla essence or cocoa pwdr while kneading.
Quantity of ghee depends on the quality of the flour.
While adding ghee be careful, add little by little [gradually]
Instead of ghee you can use oil or butter.
Before baking you can place it in the fridge for minimum half an hour or more and then bake it.
You can use a knife and make a criss cross on the top before baking it.

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