Nankhatai( Indian butter cookies) is called by different names in different languages.In Tamil nadu, we call it as”chewsburry”.In Karnataka,it is called as “Benne biscuit”.But whatever be the name,its a very popular biscuit all over India which u can find in all the bakeries.Here in Bangalore,Iyengar bakery is very famous for Benne biscuit,Khara biscuit,open sandwich,khara bun and many more.Though i am in Bangalore for the past 9 years,i had tasted these bakery stuffs only a few times.But every time when i come across Iyengar bakery style recipes in my fellow bloggers blog,i feel like trying them immediately but somehow i didn’t.Yesterday i was tempted very badly by seeing
this recipe.The comments & feed backs from the readers made me try the recipe immediately.Actually it was titled as Benne biscuit(butter cookies) but ghee was used in the recipe.I doubted & browsed through so many benne biscuit recipes and most of them had ghee or oil.And finally i got the explanation for its name from
here.As this biscuit has a smooth & melts in mouth texture,it is called Benne biscuit & not that its made of butter.Of course,in bakeries they do use dalda or vegetable shortening.So without researching further,i just tried it.In the next 20 minutes,biscuits were ready in my hand & Yes,it was a big hit in my home & among my Kannadiga friends too
.But my friends told cardamom is optional to use otherwise it is perfect ! My in-laws and myself loved it very much.I had already posted
Multi grain Nankhatai recipe with oats,ragi & wheat flour using oil.But this recipe uses ghee.So how come it tastes bad when u add so much of ghee??
.Even Beginners in baking can dare to try this recipe.U will get the perfect result , iam sure
..Ok,Lets see how to make this iyengar bakery style eggless benne biscuit/Nankhatai at home easily.
Benne biscuit/Nankhatai recipe
Easy,bakery style nankhatai recipe for tea time! Cuisine: Indian
Category: Baking
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 12 Minutes
Total time: 22 Minutes
INGREDIENTS
1 cup -200ml
- Homemade ghee - 3.5 tbsp ( use 4 tbsp max)
- Maida/All purpose flour - 1/2cup
- Powdered sugar – 1/4 cup
- Crushed cardamom + clove – 2 + 1 no (optional)
- Baking powder - 1/4 tsp
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METHOD
- Powder sugar adding cloves & cardamom very finely.Melt ghee & bring it to room temperature.In a wide bowl,take the flour,powdered sugar,baking powder.Mix well.Add melted ghee at room temperature little by little and make a dough.
- Dough should be non-sticky and soft without cracks.But it won’t be too soft & pliable like chapathi dough.So no need to add more ghee.Initially dough would look crumbly but as u roll it tightly, u will be able to make a soft dough.
- Now take a cookie tray & grease it with little ghee.Take big gooseberry sized ball and press it lightly.Do not press it flat.These biscuits are meant to be small & round.Hope u know.But by mistake, I flattened it bit more.Cracks may form.Pat it and seal the cracks.Arrange all the biscuits in the tray.
- Preheat oven in convection mode for 10 minutes in 180c.Then keep the cookie plate and bake the cookies in 180 c for 12 minutes.Switch off,remove and set aside for 5 minutes.Now try to move the cookies,if they move,it is done.Else cookies will be sticking to the plate and it will break.
- Let it cool completely.When the cookies are hot,it would be very soft.Cracks are unavoidable.It shows the cookies are done. May be if u add 4 tbsp ghee,cracks might be less.Do not brown it.It will be cooking even after u remove from oven.So be patient & allow it cool completely.Remove,Serve & Enjoy with tea !
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Note
- I used ghee with sediments.So mine turned out slightly yellow in color.Otherwise it should be white.
- No problem if the cookie dough is slightly crumbly.Just roll it tight and make balls.If u feel,the dough is cracking too much,add little more ghee say 1/2tbsp.
- In the actual recipe,it was told to rest the dough for 2 hours before baking but i din’t do it.
- U can always replace ghee with oil or butter.But quantity may vary.
- Never add frozen ghee,It won’t work.U should use melted ghee but it should not be hot,It should be in room temperature.
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Enjoy this bakery style melt in mouth benne biscuit with hot milk or tea !
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