How To Bake Nankhatai Recipe On Eid

How To Bake Nankhatai Recipe On Eid

How To Bake Nankhatai Recipe On Eid

How To Bake Nankhatai Recipe On Eid. Today I’m going to show you a very popular recipe that is very close to me it’s something that I used to make with my grandmother that was not with me anymore it’s called nan khatai which is a like a melting it has a melt in your mouth type of texture and it smells amazing once you’ve baked it any whole house would be smelling lovely now like I say this recipe is very special to me it’s something that we used to make a Ramadan for the festival of Eid the recipes be passed down through.

The generations are something I used to make with my grandmother and I still make this with my mother there are different variations of lamb today I’m going to show you my way and a very easy way to make it we all love it and I’m sure you go to I’m going to go straight into the ingredients.

Ingredients 👇

1 1/2 cups plain flour. 1 cup caster sugar 1/4 cup cooking oil 2 tbsp ground almonds 2 tbsp semolina 2 tbsp besan flour 1/4 tsp bicarbonate of soda 1/2 tsp baking powder 1/2 tsp Cardomom powder 1/2 cup Anchor butter or ghee made from Anchor butter.

Let’s Start To Make Nankhatai

What we have here is some plain flour I’ve got about one and a half cups of plain flour but you may need more or less at the time I’ll go according to that we’ve got 1 cup of castor sugar quarter cup of cooking oil 2 tablespoons of ground almonds quarter teaspoon of bicarbonate of soda half a teaspoon of baking powder 2 tablespoons of semolina 2 tablespoons of Jenna flour which is chickpea flour 1/2 a teaspoon of ground cardamom and some cold almonds which I’ll slice in half and that’s for decoration and half a cup of ghee.

How I made the game was with anchor pata and as far back as I can remember we always made ghee with anchor butter my grandmother always used to say that to make Yi always use this butter because it gives you such a nice flavor it gives it and you know the smell the texture and everything in anything that you use if you want to use butter for this recipe then all you need is 1/2 a cup of butter.

Adding Ghee In Suger And Boil

We’ll be absolutely fine as well we’re gonna start with adding the ghee in our Bowl and our oil as well and sugar and as you’re gonna see how easy this recipe is and honestly, it doesn’t even take that long to make we’re gonna whisk this until it’s light and creamy as you can see guys it’s got nice and light and creamy and that’s the color that we’re looking for and then what we’re going to do is we’re going to add in the cardamom powder the chickpea flour semolina the ground almonds and then with a spoon.

Which is going to mix this and then what we’re going to do is we’re going to add in the flour now let me out the flour in I’m not going to throw the whole lot in we’re going to add them in parts let’s add in a quarter there first and also we’re going to add in the bicarb and the baking powder as well and we’re going to whisk it slowly and then they’re still soft what we want is we want a dough that’s not gonna be hard I’m not going to be soft either we’re gonna add a little bit more of the flour and whisk it again.

What we’re going to do is we are going to use our hands I’m going to take everything and make sure and check that the dough is right that’s a little bit too soft I’m gonna add about a tablespoon and I think that’s going to be right now let’s just make sure you’ve got everything make it into a doll now if you find that it’s still too soft then just add a little bit more flour like this mix it again and once it’s all nicely mixed in you can check it again and if you still need to add a bit more than you can.

Put In Baking Paper

But it’s you know it’s the best thing to do is to add in the flour bit by bit a bit more we have kind of used most of the flour up any way that’s right now I’m happy with that what we then do is once it’s all mixed in we’re going to take now it depends on you what size you want to make these Nanka dice depending on that you can take the amount of dough I’m going to make them into not too big we’ll roll it into this size like this we’re going to pop them on our tray.

I’m going to put some baking paper on the tray let me go and grab that, we’ve got our tray and we’re going to make some dough and going to roll that and I want to mention guys you know while I was making this even though the dough is raw I can smell the butteriness it smells amazing and it’s gonna smell even better once we’ve popped them in the oven and once they’re you know being baked we’re gonna place them here we’re gonna give us self.

Add Some Eggs

Some space as well because they will expand a little bit while they’re baking now we also going to preheat our oven as well to 160 degrees and I will be baking them for about 10 to 12 minutes until they’re lightly golden make sure you keep an eye on it because every oven is different we’re going to carry on doing this for the rest of them now they’re done what we then going to do is I’ve cut the almonds in half and then what we’re going to do is take some egg white and this is sold.

Finish And Serve

The album’s don’t fall off whilst they’re in the oven and once they’re baking we’re going to dip a little bit of the almonds in there and then we’re going to in the egg white sorry and then we’re gonna place it on top like this and once we’ve done that they’ll be ready to go in the oven I’m going to bake them on 160 degrees for about 10 to 12 minutes until they’re lightly golden.

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Fatima Gul

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