How to make bakery-style Nankhatai on tawa at home

Nankhatai is not just a cookie, it is a pure nostalgia that many of us have grown uop eating with milk, chai, or coffee. While we all know that an oven or OTG can be used to bake a cookie, but have you ever tried making bakery-style Nankhatai on a tawa? If not, let us tell you the simplest recipe.

1 cup maida, ½ cup powdered sugar, ½ cup ghee (semi-solid), ¼ tsp cardamom powder, ¼ tsp baking soda, 1 tbsp milk, and 2 tbsp chopped pistachios/almonds

First of all, mix ghee and powdered sugar in a deep mixing bowl. Mix until light and creamy.

Then, add cardamom powder and baking soda and combine them all well.

Now, sift in maida or all-purpose flour. Mix gently to form a soft, crumbly dough. Add 1 tbsp milk, if needed.

Next, divide the dough into small portions and roll lightly to form a cookie. Using your thumb, flatten slightly.

Press the chopped nuts and let them rest for 2-5 minutes.

Next, heat a heavy-bottom tawa on very low flame for 5 minutes and place a stand on it.

Place the shaped cookies on a plate or directly on parchment paper on the stand. Cover the tawa with a tight lid and cook on lowest flame for 20–22 minutes.

Turn off the heat and let them rest inside for 5 minutes. Your homemade bakery-style Nankhatai is ready. Enjoy with chai or coffee.

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