Nanakhatai with oats and thandai.
Nankhatai 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.
I have made it with thandai.
Thandai is traditionally accociated with holi festival, a spring festival known as the festival of colours or the festival of sharing love.
Thandai is a cold drink with lots of health benefits. Prepared with a mixture of almonds, fennel seeds, magaztari seeds, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. Its very useful to be fresh and cool in summer.
I have used store bought thandai syrup.
This post is going to be a part of #Foodiemonday #Bloghop event. #Theme is fusion recipe using thandai. #Fusionthandairecipes.
Fusion cuisine is cuisine that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style .
So presenting all time favourite nankhatai in a different taste.
Recipe
All purpose flour or maida – 1 cup
Gram flour or chickpea flour or besan – 1\4 cup
Oats – 1\4 cup powdered
Baking soda – 1\4 teaspoon
Baking powder – 1 teaspoon
Ghee or clarified butter – 1\2 cup
Powderd sugar – 1\2 cup
Thandai syrup – 1\4 cup or as require to make a soft dough
Method
Grind the oats and keep aside.
Cream together sugar and ghee or clarified butter. Add flour along with baking powder, soda, gram flour or besan and oats powder.
Knead to a smooth dough. Add thandai slowly while making the dough. Add as require to make a soft and smooth dough. I have used 1\4 cup. Make small balls and press lightly with your thumb.
Arrange in the greased tray keeping 1 inch distance. It will be doubled when baked.
Bake at 180° in a preheated oven for 15-20 minutes. Timing depends on oven. Every oven takes different time. Check it after 10 minutes. Bake until cookies starts to turn light golden colour.
Colour should be very light. Don’t overbake.
Allow the nankhatai to cool before serving.
Cookies will be soft when hot but they will turn crisp as they cool down. Store in an airtight container for further use.
Enjoy the crispy crunchy thandai nankhatai with your tea or coffee.
Batter Up With Sujata 