Nankhatai are melt in mouth delicious Indian Shortbread cookies  made with ghee/clarified butter flour and sugar .Nankhatai/Nankatai are melt in mouth delicious cookies famous in India and Pakistan.
I have shared 2 versions of Nankhatai/Nankatai in the blog earlier one which we make during Christmas and the other one which is made with besan or gram flour ..Today I will share another super hit version of nankhatai that we have been baking since years. It's a simple recipe which uses no rising agent like baking powder or baking soda. The result is decadent, melt in mouth  crumbly , khasta  delicious nankhatai which you will surely love.
The main ingredient here is pure /desi ghee Do not use butter or dalda to make this..if possible use homemade ghee and I guarantee ,you will baking this regularly ,it is simply the best .

Ingredients
1 cup maida/all purpose flour
1/2 cup semolina/sooji/rava
3  tbsp  besan/gram flour
3/4 to 1 cup ghee(room temperature)
3/4 cup sugar powdered
4 to 5 cardamom powdered
8 to 10 pista /almonds crushed/sliced
1/4 tsp salt

Method
Mix maida/APF,sooji/semoilna and gram flour and sugar together.

Add cardamom powder and 1/4 tsp salt and mix.
Add little ghee at a time  and mix till it resembles breadcrumbs.
Mix till it comes together ,do not knead you could add more ghee .
Wrap this dough in  cling foil and keep in the fridge for 30 minutes.

Divide into small balls and with a finger/thumb  make depression and add pista or almond flakes

You can make a slit using a knife too
Place the nankhatai 2 inch apart  on a baking tray lined with parchment.
Pre heat oven at 170 degree Celsius for 10 minutes
Bake for 15 to 20 minutes at 170 degree Celsius.
Allow it to cool over wire rack.
Store in airtight container.

Notes
the sweetness is just perfect for us,you may add upto 1 cup powdered sugar if you prefer more sweet.
Start adding little ghee you may need entire 1 cup or 3/4 cup depending upon the flour quality.
Make sure you do not add water or milk ,add ghee if you need to make a soft dough

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Today's post is a special as Eid is nearing I thought of sharing a Royal Thali/platter. Ramzan  Ramadan Biryani Kabab thali. In my royal biryani thali/platter  today is the most yummiest mutton dum biryani   chicken tikka t  Peshawari kabab/chapli kabab raita pudina chutney and a melt in mouth  delicious  rasmalai  to end with.

 Feast for the royals this thali gives you that royal  feast feel .Make this for some special occasion  and please your loved ones.

Sharing all the recipe links in this post kindly click the blue link for the recipes 

mutton biryani..full of flavours this simple yet so delicious Mutton Dum Biryani taste absolutely delicious on it's own but when paired with some easy to make raita/kuchumber and some kababs or tikka makes it more special ..you can find the recipe for Mutton Biryani  here  click here for recipe.

 Super easy to make this melt in  mouth chicken tikka needs no oven or tandoor,you can make it easily on your stove top and serve it with some lime wedges tandoori/pudina chutney  the recipe for the same can be found here please click here for chicken tikka recipe

Peshawari kabab or chpali kabab taste amazingly delicious I have just added more coriander and mint this time the recipe can be found here click  this link for the chapli kabab recipe/peshawari chapli kabab

After all heavy and delicious dishes we do need some dessert to end the meal ,you can try some mouthwatering desserts like gulab jamun,cham cham kheer in the blog I had made some soft melt in mouth rasmalai ,which happens to be the most viewed recipe from my blog the recipe can be found here please click this link for no fail spongy delicious Rasmalai  Recipe

 You can also make  some butter chicken,or some more easy lipsmacking chicken dishes like hariyali ,cream chicken or chicken tikka masala or mutton korma all the recipes can be found in the blog .Do try this wonderful thali  this Ramadan/Ramadan or Eid /any festive ocassion and enjoy the Royal feast .

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Biscotti are Italian almond biscuits/cookies  that originated in the Tuscan City. Biscotti are oblong shaped twice baked cookies.  Chocolate Dipped Almond Biscottis are crunchy delicious  biscotti's dipped in melted chocolate. Biscotti's are all time favourite evening snack.Make a huge batch of these crunchy beauties and store them in air tight container and you have delicious goodies to munch on as your evening snack or anytime you crave to have something delicious.

Biscotti's are super addictve and easy to make If you haven't tasted biscotti yet you need to bake some ASAP you sure are gonna turn into a biscotti lover once you bake them ,I bet !

ingredients
1 1/2 cup flour
1tsp baking powder
1 cup sugar
1 egg
85 gram butter
1 egg white mixed with 1 tsp milk

1  cup chocolate
almonds 100 gm

Method 
Slightly toast the almonds,chop coarsely /slice and keep aside.
Mix flour salt,baking powder together and sift it.
In a bowl beat butter and sugar till creamy
Add egg and vanilla essence and beat till all mixed well
Add flour and chopped almonds
The dough will be sticky .

Remove the dough on a  floured surface/parchment lined tray and shape into log about 14 to 15 inch long and 3 to 5 inch wide .
Brush egg white and sprinkle some chopped almonds
Bake for 25 to 30 minutes at 180 degree C/356 Fahrenheit
Lower the oven to 150 degree Celsius
Allow the log to cool for 15 to 20 minutes.

With a serrated knife cut the biscotti into 1/2 inch thick slabs
Place it on the baking tray lined with parchment and bake for 12 to 15 minutes until golden and crisp
Allow the biscotti to cool completely before dipping it in the melted chocolate.
Melt 1 cup chocolate over double boiler
Dip one side of the biscotti and sprinkle some almonds.
allow the chocolate to set  and dry for about 30 minutes ,store in airtight container

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Baath/Batica /Bolo de Rulao is a Traditional Goan Semolina and Coconut Cake . Baath/Batk is traditionally made on Christmas and festive occasions but can be enjoyed all year around . Baath /Batika taste really amazing .You can enjoy it with a cup of tea or as a dessert .

The quantity of ingredients used may differ in every households but the basic recipe remains the same .Traditionally Baath is made with Freshly grated coconut but you can use dessicated as well .Some use aromatic spices like caraway seeds and nutmeg powder to enhance the taste of Baath/Batika.This is a no fail recipe for most delicious Baath i have tasted and belongs to my dearest aunt Lauren 💓💖💖she always made it for Christmas /Rosaries  and sent it across .We always waited for her Baath in the month of May when we used to gather around the Cross for Rosary . Ah,those were the days !

Ingredients

175 gm semolina/sooji/rava

175 gm freshly grated coconut

210 gm powdered sugar 

150 gm butter 

3 eggs

2 to 3 tbsp rose water

1 tsp vanilla essence

1/2 tsp baking powder

1/4 tsp nutmeg powder.

3 tbsp flour

1 tsp oil

  

Method:

Grind the freshly grated coconut with rose water to a fine paste .

Sieve Semolina/rava and keep aside .

In a bowl take powdered sugar and softened butter and beat till creamy and  fluffy .

To this add 1 egg and beat till combined.

Beat the other eggs too ,adding one  egg at a time.
Add the grated coconut and semolina/rava and mix well .

Cover the bowl with a  lid or ccling foil and Keep it in the refrigerator for 7 to 8 hours/overnight .

Next morning remove it out  at least an hour before you plan to bake.

Make a soft dough mixing flour oil and water .roll it into a round disc and cut into strips . 

Preheat the oven at 16- degree  Celsius for 10 to 15 minutes

Grease a 8 x 8 square /round cake pan and line it with parchment /baking /butter paper .

Add baking powder,nutmeg powder  and vanilla essence to the cake batter and mix well.

If needed add 1 to 2 tbsp milk and mix .

Pour the batter in the greased pan and place the dough strips to make lattice design.

Bake at 160 degree Celsius for 45 to 55 minutes or until the skewer/toothpick inserted comes out clean.
Allow it to cool before  un moulding .

Cut into slices and enjoy.

Notes

You can use dessicated as well ,you may need more water to grind it .

I have used fine rava/semolina.

If using unsalted butter add 1/2 tsp salt to the batter 

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