It’s that time of the year again, where the weather demands a cup of hot karak chai and scrumptious biscuits to accompany it. For most tea lovers, their go-to biscuits are the packaged ones found at any grocery store. However, this does not apply to us. We love our biscuits hot, crispy and delicious! And so, the ones that top our list are the homemade, desi shortbread biscuits, widely known as Nankhatai. Often served at special occasions including birthdays, Diwali and Eid among others, they also qualify as one of the best tea snacks to have ever existed. Here is a short and quick recipe on how to make Nankhatai that will melt in your mouth.
Ingredients
Refined flour: 100 grams
Powder sugar: 100 grams
Ghee: 100 grams
Semolina: 100 grams
Nutmeg powder: ½ teaspoon
Cardamom powder: ½ teaspoon
Fresh curd: 1 teaspoon
Soda Bicarbonate: ¼ teaspoon
Saffron: ¼ teaspoon
Milk: 1 teaspoon
Process
First things first, sieve the flour. Next, mix the ghee with sugar and keep mixing until light and creamy. Add the cardamom and nutmeg powder and mix again. Then, take a separate small bowl and dissolve the saffron in one teaspoon of milk, while slowly adding the curd and soda bicarbonate to the mixture. Add the flour and semolina and knead well. Now, mix everything together in the big bowl until the texture is smooth! Make small round balls, each of them in the shape of a cookie. Select an autocook program and put the crusty plate on the high-rack in the microwave oven. Press start/+30s button (Display shows ‘preheat’ at this step). When the microwave beeps, take out the crusty plate. Put mixtures on the crusty plate on the low-rack. Put them in microwave oven and press start/+30s button. Once cooked, cool the biscuits. Serve them with tea or coffee. They provide for the best serving snacks to guests during a cold winter day or a special occasion.
