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Oats Thandai Nankhatai

14/03/2016 by Sujata Roy 20 Comments

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Nanakhatai with oats and thandai.
Nankhatai are shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.

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I have made it with thandai.
Thandai is traditionally accociated with holi festival, a spring festival known as the festival of colours or the festival of sharing love.

Thandai is a cold drink with lots of health benefits. Prepared with a mixture of  almonds, fennel seeds, magaztari seeds, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. Its very useful to be fresh and cool in summer.
I have used store bought thandai syrup.

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This post is going to be a part of #Foodiemonday #Bloghop event. #Theme is fusion recipe using thandai. #Fusionthandairecipes.

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Fusion cuisine is cuisine that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style .

So presenting all time favourite nankhatai in a different taste.

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Recipe

All purpose flour or maida – 1 cup

Gram flour or chickpea flour or besan – 1\4 cup

Oats – 1\4 cup powdered

Baking soda – 1\4 teaspoon

Baking powder – 1 teaspoon

Ghee or clarified butter – 1\2 cup

Powderd sugar – 1\2 cup

Thandai syrup – 1\4 cup or as require to make a soft dough

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Method

Grind the oats and keep aside.
Cream together sugar and ghee or clarified butter. Add flour along with baking powder, soda, gram flour or besan and oats powder.

Knead to a smooth dough. Add thandai slowly while making the dough. Add as require to make a soft and smooth dough. I have used 1\4 cup. Make small balls and press lightly with your thumb.

Arrange in the greased tray keeping 1 inch distance. It will be doubled when baked.

Bake at 180ยฐ in a preheated oven for 15-20 minutes. Timing depends on oven. Every oven takes different time. Check it after 10 minutes. Bake until cookies starts to turn light golden colour.

Colour should be very light. Don’t overbake.
Allow the nankhatai to cool before serving.

Cookies will be soft when hot but they will turn crisp as they cool down. Store in an airtight container for further use.

Enjoy the crispy crunchy thandai nankhatai with your tea or coffee.

Filed Under: Baked Delicacies, Fusion Foods, Snack, Vegetarian, World Cuisine Tagged With: delicious cookies, egg less cookies .cookies with oats and thandai, NANKHATAI

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Reader Interactions

Comments

  1. Rupal says

    14/03/2016 at 4:02 AM

    Delicious…! Great combo.๐Ÿ‘Œ๐Ÿป

    Reply
    • Batter Up With Sujata says

      14/03/2016 at 5:26 AM

      Thank you so very much Rupal ๐Ÿ™‚

      Reply
  2. shibani says

    14/03/2016 at 2:44 PM

    Yummy and great share di

    Reply
    • Batter Up With Sujata says

      14/03/2016 at 2:46 PM

      Thank you so much Shibani ๐Ÿ™‚

      Reply
  3. alkajena says

    15/03/2016 at 1:14 PM

    Addition of Oats with Thandai makes this combo a great one

    Reply
    • Batter Up With Sujata says

      15/03/2016 at 3:44 PM

      Thanks a ton Alka ๐Ÿ™‚

      Reply
  4. Batter Up With Sujata says

    15/03/2016 at 4:03 PM

    Vetiver seeds are popularly known khus.
    Thanks a ton dear for the appreciation ๐Ÿ™‚

    Reply
  5. saswati says

    15/03/2016 at 6:27 PM

    Besan and oats in nan khatai..wow Dee awesome… So different from the usual ones.

    Reply
    • Batter Up With Sujata says

      15/03/2016 at 7:34 PM

      Thanks a lot Saswati ๐Ÿ™‚

      Reply
  6. Ei Gi Chakhum says

    15/03/2016 at 6:27 PM

    Loved the thandai nankhatais Di. Love your bakes. ๐Ÿ’•๐Ÿ’•

    Reply
    • Batter Up With Sujata says

      15/03/2016 at 7:33 PM

      Thanks a bunch dear ๐Ÿ™‚

      Reply
  7. Flavour Diary says

    15/03/2016 at 8:24 PM

    you are a queen in nankhatai di

    Reply
    • Batter Up With Sujata says

      16/03/2016 at 5:49 AM

      Thanks a ton dear. Your appreciation means a lot to me ๐Ÿ™‚

      Reply
  8. Waagmi says

    16/03/2016 at 5:36 AM

    I love nankhatai… And urs looks perfect sujata dee!!!

    Reply
    • Batter Up With Sujata says

      16/03/2016 at 5:52 AM

      Thanks a bunch Waagmi ๐Ÿ™‚

      Reply
  9. preethiscuisine says

    16/03/2016 at 7:21 AM

    I love the healthy twist . Oats and Thandai make an amazing combo.Great share.

    Reply
    • Batter Up With Sujata says

      17/03/2016 at 10:20 AM

      Thanks a lot Preethi ๐Ÿ™‚

      Reply
  10. Jolly Homemade Recipes says

    16/03/2016 at 1:31 PM

    wow healthy twist in holi treat, love the idea of using thandai and oats in one combo !!

    Reply
    • Batter Up With Sujata says

      17/03/2016 at 10:25 AM

      Thanks a bunch Jolly ๐Ÿ™‚

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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