Coffee Nankhatai
Coffee Nankhatai is that ever-green rustic Nankhatai with a bold twist of bittersweet coffee flavors. These biscuits are a treat for those avid coffee lovers.
Equipment
- Mixing bowl
- Measuring cups and spoons
- sieve
- baking tray
- parchment paper
Ingredients
- 1 cup All-purpose flour
- ½ cup Graham flour / besan
- 2.5 tablespoon Semolina / sooji / rava
- ½ cup Granulated or unadulterated powdered sugar
- ¼ teaspoon Salt
- 1 tablespoon Ground /filter coffee
- ½ cup Ghee / clarified butter
- 2 tablespoon Chopped nuts for garnish
Instructions
- Preheat the oven to 320F.
- Line a baking tray with parchment paper and set it aside for later.
- Sift together 1 cup of all-purpose flour, 2.5 tablespoons semolina/sooji, ½ cup besan, ½ cup granulated sugar, and ¼ teaspoon salt in a bowl.
- Add 1 tablespoon of fresh ground coffee to the bowl, and whisk it together.
- To the sifted flour mix, add the room-temperature ½ cup ghee/ clarified butter. Mix it all together and knead it into a nice soft dough. The dough should not have any cracks.
- If there are many cracks and the dough is too dry, then add little more ghee to it, just 1 teaspoon at a time, and knead the dough into a softball. Do not add any water or milk to the dough; otherwise, it will change the texture of the Nankhatai.
- Using a small cookie scoop, scoop up the Nankhatai dough and shape them into nice smooth round balls.
- Place them in the baking tray about an inch apart, allowing them to expand, spread and bake. press them gently on the top, so they don't roll off.
- Bake the Coffee Nankhatai in the preheated oven for 20 to 23 minutes. Check the cookies for around 18 minutes to see if they need more baking. Continue cooking till you see some cracks on the surface.
- Let the Coffee Nankhatai cool down at room temperature in the baking tray. Do not try to move them before they cool down. The Nankhatai is very brittle when it is hot and will crumble if you try to lift it.
- They will become crisp once they have cooled down completely.
- Transfer the cooled-down Nankhatai to a wire rack and let them cool down further, then later store them in an air-tight container. They will stay good for about a month.
Notes
- Do not add water or milk to soften the dough; otherwise, it will make the coffee Nankhatai chewy.
- Always measure the ingredients while baking.
- Do not over bake the Nankhatai, or it will become extra crisp.
- Use good quality fresh ground coffee for rich flavors.
- Do not try to lift the coffee Nankhatai before it cools down it will fall apart.
Tried this recipe?Let us know how it was!