Gluten Free Nankhatai (Indian Biscuits)
It is never a good idea to blog about a recipe and say, “Ohh this isn’t my favorite recipe” now is it? 🙂 My problem has never been the recipe but the product, the “nankhatai” and the way almost all Indians react to it. They love it! Its similar to, but not as extreme, a reaction you get for mangoes. Now I’ve never loved the two… don’t get me wrong, I like nankhatai’s and mangoes, I just don’t react the way my mom or H do 🙂 So when it was Mothers day, I wanted to make a nice snack that would go with my mom’s afternoon tea. Now *that* is a ritual in itself! Every afternoon, no exceptions… And as I write this I can hear her in the kitchen fixing herself a cup of chai. 🙂 In short, that is how my nankhatai experiment started.
So here is the original that I found. Since Raj is gluten free, every time I look at a recipe, I try to at least make it gluten free if nothing else 🙂 I also had some left over gf flour and oat flour from a previous WF trip. So that was that. I followed all the steps as stated in the original except for replacing the flours. It turned out beautifully! You know you’ve succeeded at a recipe, when you can’t tell it is gluten free by tasting it! that’s my personal benchmark…*satisfied grin*
For my nankhatai lovers, mom and H, they gobbled them down until I told them it had a stick of butter in it! We have now hidden them such that we take only a piece a day! 🙂
As we mentioned before, we’re hosting this month’s ‘Go Ahead Honey, It’s Gluten Free’ (GAHIGF) and the theme is ‘Garden Tea Party’.
How do you participate in this month’s Go Ahead Honey, It’s Gluten Free?
- Everyone can participate! You don’t have to be a gluten-free blogger or even a blogger but your entry must be gluten free.
- If your entry is a blog entry, you should link back to this post.
- Please email me your entry’s picture, how it’s perfect for this month’s theme and a permanent link at firstname.lastname@example.org by May 27th. At the end of the month I’ll post a round up of all the delicious goodies!
I’m excited to present to you a little inspiration…. gluten free nankhatai… perfect for every garden party! 🙂
Glutenfree Nankhatai (Indian Biscuits)
Makes: 18-20 pieces
Ready in: 20-30 minutes
- 1/3 cup bob’s red mill biscuit and baking mix
- 1/3 cup oat flour
- 1/3 cup gram flour (besan)
- Pinch of baking soda (a little less than 1/8 teaspoon)
- 1/4 teaspoon green cardamom seed coarsely powder (ilaichi)
- 1/2 cup unsalted butter
- 2/3 cup sugar (I use pure cane organic sugar which is grainer)
- 1 tablespoon sliced almond
- 1 tablespoon sliced pistachio
1. Preheat the oven to 375 F. Sift the 3 flours, along with the pinch of baking soda together and keep aside.
2. I like fresh ground cardamom so I peeled out the seeds from the pods and filled up 1/4th teaspoon with it. I then ground it up using a mortar and pestle. I added this to the flour mix.
3. Next came the butter. Since it was just out of the fridge, I heated it up in the microwave to soften it up for about 40 seconds. I then added sugar to it and mix it well. In my crazy hurry I forgot to take a picture of this step. Nothing fancy, just mixed the sugar and butter by hand for about a minute.
4. I then slivered the almonds (Actually H did this bit *smile*) and chopped up the pistachios.
5. Now I dumped all the flour into the sugar-butter mixture and mixed it well by hand. I first thought, the butter won’t be enough to hold the flour but boy, was I wrong.
6. It doesn’t quite feel like a dough, just one sticky buttery mess… but bear with me. It tastes amazing! So by the time I had mixed it all up well, I could feel the butter between my fingers! Note to self, try using half the amount of butter next time just to see what happens!
7. The original recipes says make 25 little balls out of the dough. Since I thought mine were tiny, I made 18-20 little balls. Should’ve stuck to the recipe *smile*
8. I then gently pressed them down onto my baking sheet. I didn’t want to flatten it completely but I let them stay thick. I’m going to try keeping them as little balls next time. They’ll most likely take the shape of nankhatai’s the way they look back in India.
9. Next, I patted on the almonds and pistachios onto my baby nankhatais!
10. Popped them into the oven was about 13 mins and this is how they looked! Original recipe says 13-15 mins or until golden brown. Let them rest on the baking sheet itself for a few minutes before picking them up. Enjoy!