Salaam and Hello to you all! Today, I’m very happy to be sharing a recipe for Nankhatai biscuits by fellow foodie blogger Vajeea Zafar of Super Duper Yumm Cooking! Enjoy and relish in her beautiful photography!
Assalam-o-Alaikum and greetings to all!
I am very happy to write a guest post for Fatima’s blog today. I have been a big fan of FatimaCooks ever since I started a blog of my own http://www.superduperyummcooking.com some 6 months earlier. Fatima’s cooking style is very traditional but she makes everything stand out with her special touch! I felt really obliged when I was approached with an opportunity to write a guest post for her blog. When I was told that the post will appear in December, I immediately thought to share a recipe of something sweet and traditional to make your holidays memorable! And what could be better than a desi version of shortbread cookies that are soft, crunchy and flaky all at the same time! So, I am going to share the recipe of my favourite cookies Nankhatai 🙂
Nankhatai are traditional cookies that are very popular in Pakistan and India. These are eggless cookies and are made up of three main ingredients. Ideally, all purpose flour (maida), clarified butter (ghee) and sugar are used in equal quantities by weight. So you can easily adjust the quantities according to your requirements. If you have a 100 gms of flour then you need a 100 grams of ghee and a 100 grams of sugar and you can make a batch of yummy cookies!
There are so many versions of Nankhatai. You can make them with just maida or a combination of maida with either besan or suji. You can even combine all three and see how it tastes! But remember that whatever the combination, the combined weight of the flours must be same as that of sugar and ghee. Today I am making nankhatai with just maida as I find the taste very close to the authentic Nankhatai taste. Also I am going to decorate the Nankhatai in three styles. You can make them in any style of your liking. The options are endless!
Lets get to our recipe, shall we?!