Khalifa nan khati recepi | make nan khati like pro | tea time nan khatai #viral #teamindia #bakers

Homemade Nankhatai Recipe | Crispy & Delicious Ingredients: Ghee – ¾ cup (170 g) Powdered sugar – ¾ cup (90 g) All-purpose flour (Maida) – 1 cup (125 g) Gram flour (Besan) – ½ cup (60 g) Semolina (Suji) – 2 tablespoons (25 g) Salt – A pinch Ground cardamom – ½ teaspoon (1 g) Baking powder – ½ teaspoon (2 g) Egg yolk – 1 (for brushing) Food coloring – A few drops (mixed into the egg yolk) Almonds – As needed, for filling and garnishing Method: 1. In a bowl, beat the ghee and powdered sugar until light, fluffy, and slightly foamy. 2. Sift the maida, besan, semolina, salt, cardamom, and baking powder together. 3. Gradually add the sifted dry ingredients to the ghee mixture. Gently combine with your hands and lightly knead until a soft dough forms. Do not overmix. 4. Let the dough rest for a little while so it can set and become easier to shape. 5. Divide the dough into equal-sized portions and roll them into smooth balls. 6. Place a small piece of almond in the center of each ball. Make a slight indentation on top and brush with the colored egg yolk. Garnish with almonds. 7. Preheat the oven to 180°C (350°F). Arrange the nankhatai on a lined baking tray, leaving some space between them. 8. Bake for approximately 20–25 minutes, or until cooked through and lightly golden. Baking time may vary depending on your oven. 9. Allow the nankhatai to cool completely before serving, as they will firm up as they cool. Enjoy these homemade, melt-in-the-mouth Nankhatai with a cup of tea Recipe by Sahar Ujala