About Me

I am Samra, my insta handle is cook.instyle.with.samra. Cooking is my passion, I love to create new recipes and my expertise is mainly in South asian cooking.

Please visit my YouTube channel for video recipes: https://www.youtube.com/channel/UC9sHfCGFKUABLlPGvH2kBSQ?

Nankhatai by Samra

  • Prep Time

    10 Minute

  • Cooking Time

    30 Minute

  • Serving

    4

  • Vegetarian
  • Eggs
  • South Asian

Next in our Ramadan Special Series is Nankhatai & Masala Tea by Samra. Popular as shortbread biscuits originating from Indian subcontinent, this Nankhatai recipe is made using Laila Semolina Coarse, clarified butter, sugar all flavoured with cardamoms serving 12.

A favourite during Ramadan, this melt-in-your-mouth, brittle cookie dessert can be made using different flours and flavours. Try this easy to make and quick recipe during one of your iftars and don’t forget to tag us. You may choose to make your version and submit the recipe below.

But for now, enjoy the detailed video recipe.

 

Method

  1. In a bowl, beat sugar and ghee until it’s creamy & fluffy.
  2. Gradually start adding Laila self-raising flour, Laila Semolina Coarse and crushed green cardamoms.
  3. Gently mix the mixture to form a smooth consistency. Leave it in the fridge for 20 minutes.
  4. After 20 minutes, scoop them into equal sized balls and put on a baking tray.
  5. Bake Nankhatai in a preheated oven to 180 degrees for 15 minutes.
  6. After 15 minutes, let it cool down and serve with a freshly prepared Masala Tea alongside samosas or the snacks of your choice.

Ingredients

  • 1 cup Laila Self-raising Flour
  • 3 tbsp Laila Semolina Coarse
  • 1/2 cup ghee (clarified butter)
  • 1/3 cup sugar
  • 1 tsp green cardamom (crushed)
  • 2 tbsp almonds and pistachio (crushed)