Nankhatai Sandwich
Top Rated Recipe
Key Details:
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prep time: 35 minutes
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Cook time: 15 minutes
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Difficulty Level: Moderate
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Refined flour
Powdered sugar
Gram flour
Ghee
Butter-sugar icing
Khoya
About Nankhatai Sandwich
Table of Contents
Nankhatais made richer with this rich filling of khoya and butter icing – delicious
Read More- Refined flour (maida) 3 cups
- Powdered sugar 1½ cups
- Gram flour (besan) 1 cup
- Baking soda ½ tsp
Step 1. Preheat oven to 180º C. Grease a baking tray.
Step 2. Sift together refined flour, powdered sugar, gram flour, baking soda and baking powder into a mixing bowl.
Read MoreIngredients
- Refined flour (maida) 3 cups
- Powdered sugar 1½ cups
- Gram flour (besan) 1 cup
- Baking soda ½ tsp
- Baking powder 1 tsp
- Green cardamom powder ¼ tsp
- Ghee 1½ cups
- Butter-sugar icing 1 cup
- Khoya, grated ½ cup
How to Make Nankhatai Sandwich (Stepwise Photos)
Method
- Preheat oven to 180º C. Grease a baking tray.
- Sift together refined flour, powdered sugar, gram flour, baking soda and baking powder into a mixing bowl.
- Add cardamom powder and mix. Add ghee, mix and knead into a stiff dough.
- Divide the dough into equal portions and shape them into cookies. These are nankhatais.
- Place the nankhatais on the greased baking tray, keep the tray in the preheated oven and bake for 10-12 minutes. Remove from oven and cool.
- Take butter-sugar icing in a bowl, add khoya and mix well.
- Spread a spoonful of the khoya mixture on one side of half the nankhatais. Place on a serving platter, cover each with another nankhatai and serve immediately.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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