Shaswati Today we are making atta nankhatai without oven. Nankhatai is a traditional Indian shortbread cookie that is popularly enjoyed as a tea-time snack. “Atta” refers to whole wheat flour, while “Nankhatai” is a term used for Indian-style biscuits or cookies. These delicious treats are known for their crumbly texture, aromatic flavors, and melt-in-your-mouth goodness.
INGREDIENTS
1cup-240ml; 1tablespoon – 15ml ; 1teaspoon – 5ml;
For 10-12 nankhatai, you will need:
To preheat the kadai:
– Sufficient salt to cover the base
– A lid to seal the kadai properly
To prepare the nankhatai dough:
– 3-4 tbsp of ghee
– 3 tbsp of grinded sugar
– 2/3 cup of atta (whole wheat flour)
– 4 pieces of crushed cardamom
– 1 tbsp of besan (gram flour)
– ¼ tsp of baking soda
– 4-5 pieces of chopped almonds
How to make atta nankhatai without oven
1. To preheat the kadai place the kadai on the stovetop and add a layer of salt to cover the base of the kadai. This helps to distribute heat evenly.
2. Turn on the heat to medium and place a lid on top of the kadai to seal it properly. Let the kadai preheat for about 5 minutes.
3. To prepare the nankhatai dough, in a mixing bowl, add ghee (clarified butter) and sugar. Mix well until the sugar is incorporated into the ghee.
4. Now add atta (whole wheat flour), cardamom powder, besan (gram flour) and baking soda. Mix all the ingredients together to form a crumbly dough.
5. Knead the dough gently with your hands until it comes together. Avoid over-kneading, as it may result in a dense texture.
6. Divide the dough into small portions and roll each portion into a smooth ball. You can make about 10-12 nankhatai from this recipe. Press the balls gently to flatten them slightly, then add some chopped almons on top & slightly press it.
7. Place a rack at the bottom of the preheated kadai to elevate the nankhatai above the salt layer.
8. Arrange the shaped nankhatai on a parchment paper placed bake safe plate, leaving a little space between each.
9. Now place it on that rack, cover the kadai with the lid and let the nankhatai bake for about 30minutes on medium-low heat.
10. Keep an eye on them and adjust the heat if necessary to prevent burning. The nankhatai should have a golden-brown color and have cracks when done.
11. Once the nankhatai are baked, carefully remove them from the kadai and let them cool completely on a wire rack.
12. As they cool, the nankhatai will firm up and develop a crispy texture. Serve them as a delicious snack with tea or store them in an airtight container for later enjoyment.
* You can also bake them in oven. To do so, preheat the oven in convection mode @180°C and bake the nankhatai for 15-18 minutes.
Enjoy your homemade Atta Nankhatai made without an oven!
Here, you can read it in Bengali – ওভেন ছাড়াই আটা নানখাটাই
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