There’s something so special about baking Nankhatai – the ghee goodness, the warmth of the oven, the sweet fragrance filling your home, and the joy of sharing these delicious treats with loved ones! 🍪❤️ Whether you’re making them for a festive occasion or just because, these buttery, melt-in-your-mouth cookies are always a hit. They’re simple to make but so full of flavor, with just the right touch of cardamom and a hint of sweetness. 😍
#bakinghappiness #nankhatai #homemadewithlove #nanakfoods #nankhatailove #bakingbliss #indiancookies #homemadegoodness #cookiemagic #sweettreat #bakingjoy #teatimetreat #nankhataidelight #bakingtherapy #cookiegoals Naan Khatai : How to Make Nankhatai Pour ghee in parts and bring the flour together to make a stiff dough Use ghee only as needed for mixing. You may need a tsp more or less depending on the temperature where you live. Do not knead the dough. Make 12 balls out of the dough. Slightly flatten and press with a fork lightly to make a design. Bake exactly for 10 mins. Or until light golden and crisp. The timing may vary depending on many factors - size of your oven, kind of the tray etc. Remove to a wire rack immediately. Cool the nankhatai completely and store in an airtight jar. They keep good for 3 weeks. Enjoy nankhatai as a snack with milk or tea.