Go Back Email Link
–+ servings

Nankhatai (Indian Cookies)

Course: Savoury Snack
Cuisine: Indian
Prep Time: 20 minutes
Total Time: 2 hours
Servings: 12 portions
Calories: 127kcal
Enjoy the rich, buttery goodness of these traditional Indian cookies in a style suitable texture modified diets.
Print Recipe

Ingredients

For Nankhatai

  • 75 g Bread Flour
  • 25 g Beasn Flour
  • 1 tbsp Semolina
  • 1/2 tsp Baking Soda
  • 1/2 tsp Ground Cardamom
  • 65 g Icing Sugar
  • 75 g Ghee
  • 2 Scoops (50g) AdVital Powder

For Shaping

  • 6 Scoop A Shape It Powder
  • 660 g Full Cream Milk
  • 300 g Nankhatai Once Baked

Instructions

For Nankhatai

  • Line baking tray with greaseproof paper, and preheat oven to 180°C.
  • In a large mixing bowl, combine the flours, semolina, baking powder, cardamom, icing sugar and AdVital Powder.
  • Add ghee and combine together into a smooth dough. Be careful not to overwork or knead the dough.
  • Divide the dough into twelve equal portions, and space them evenly on prepared tray.
  • Bake for 10-12 minutes or until golden brown.
  • Let the cookies cool in the baking tray for 5-10 minutes, then transfer to a wire rack to cool completely. The cookies firm up upon cooling.

For Texture-Modified Nankhatai

  • Spray Flavour Creations Half Sphere Moulds with cooking oil.
  • Using a food processor, blitz the Nankhatai until they become a fine crumb.
  • In a saucepan on medium head, bring the milk and Shape It Powder to the boil.
  • Pour hot liquid over crumb, and mix to combine, and moist.
  • Pour mixture into prepared moulds, and allow to cool for 20 minutes. Refrigerate for 2 hours or until set.

To Assemble

  • Remove texture-modified Nankhatai from mould.
  • Using a knife, make a cross cut into the round top. Serve.

Nutrition

Serving: 25.6g | Calories: 127kcal | Carbohydrates: 12.7g | Protein: 3.7g | Fat: 6.6g | Saturated Fat: 4.4g