Add this recipe for nankhatai with a difference from Chef Gaurav Ramakrishnan to your Diwali spread
This recipe comes to us from Head Chef Gaurav Ramakrishnan with the Hyatt Centric MG Road Bangalore. “Nankhatai is a favourite with all age groups and it works as a great bite any time of the day,” Chef Ramakrishnan tells us. “I thought of giving it a twist with gulkand and rose, which worked out very well. Do try this recipe at home.”
This recipe takes just 20 minutes to pull together and another 25 minutes in baking time.
Gulkand and Rose Nankhatai
2½ cups plain flour
1/8 tsp baking powder
1/8 tsp baking soda
1¼ cups ghee
1 cup powdered sugar
½ cup semolina (rava)
100 g gulkand + extra to garnish
50 ml rose essence
25 ml rose red food colour (optional)
1 tsp cardamom powder
2 tbsp powdered almonds
2 tbsp powdered pistachios
Salt to taste
- Preheat the oven to 160° Celsius
- Sieve together the plain flour, baking powder and baking soda in a deep mixing bowl and set aside.
- Combine the ghee and powdered sugar in a deep bowl, whisk well for about 10 minutes until the mixture reaches a smooth and fluffy texture.
- Add the flour mixture, semolina, gulkand, rose essence, red colour (if using), cardamom powder, and powdered almonds and pistachios, and mix well to a soft dough.
- Divide the dough into about 20 equal portions and roll each portion into a 2-inch diameter flat round.
- Place the nankhatai on a baking tray. Garnish with gulkand and press in lightly.
- Bake in the preheated oven for 25 minutes.
- Let the nankhatai rest for 10 minutes before serving.
Tip: Store in an airtight container.
Recipe and image: Hyatt Centric MG Road Bangalore