Besan Nankhatai - Khushkhushit and Sazuk Tupatli

Step 1: Sift Dry Ingredients

Place a sieve over a bowl. Add 1 cup of chickpea flour, 1/2 cup of all-purpose flour, 1/2 cup of fine semolina, 1/2 cup of powdered sugar, and 1 teaspoon of baking powder to the sieve. Sift all the dry ingredients together to ensure there are no lumps.

Step 2: Mix Sifted Ingredients

Use a spatula to thoroughly mix the sifted dry ingredients in the bowl.

Step 3: Add Ghee and Cardamom Powder

Add approximately half of the 3/4 cup of melted ghee and 1 teaspoon of cardamom powder to the dry mixture. Mix gently with a spatula.

Step 4: Incorporate Remaining Ghee

Pour in the remaining melted ghee. Mix the mixture gently with your hands until it forms a crumbly texture that holds its shape when pressed. Do not knead it like bread dough. If the mixture feels too dry, you may add an additional 1 tablespoon of melted ghee, but do not add water or milk.

Step 5: Form Nankhatai Balls

Take a small portion of the mixture and gently press it in your palm to form a compact ball. Roll it between your palms to make it smooth and crack-free. Ensure the nankhatai remains round, similar to a pedha, and is not flattened like a biscuit.

Step 6: Decorate Nankhatai

Gently press chopped pistachios and almonds onto the top of each formed nankhatai for decoration.

Step 7: Prepare Baking Tray for Microwave

Line a microwave-safe baking tray with butter paper and lightly grease it with ghee.

Step 8: Arrange Nankhatai on Tray

Place the decorated nankhatai on the prepared baking tray, ensuring there is sufficient space between each one to allow for expansion during baking.

Step 9: Preheat Microwave

Preheat your microwave oven on convection mode to 180°C (≈355°F) (approximately 355°F) for 10 minutes.

Step 10: Bake in Microwave

Carefully place the tray with nankhatai into the preheated microwave. Bake at 180°C (≈355°F) (approximately 355°F) on convection mode for 12 to 15 minutes, or until the nankhatai appear golden brown and have developed cracks on their surface.

Step 11: Cool Microwave-Baked Nankhatai

Once baked, remove the nankhatai from the microwave and let them cool completely on the tray. Handling them while hot may cause them to break.

Step 12: Prepare Kadhai for Baking

For baking in a kadhai, add a layer of salt to the bottom of a kadhai (pot). Cover it with a lid and preheat on medium flame for 10 minutes until the salt is very hot.

Step 13: Set up Kadhai for Baking

After preheating, remove the lid from the kadhai. Place a metal stand inside the kadhai. Position a lightly greased cake tin (or any oven-safe dish) on top of the stand.

Step 14: Arrange Nankhatai in Kadhai

Place the prepared nankhatai into the greased cake tin, ensuring there is adequate space between each piece.

Step 15: Bake in Kadhai

Cover the kadhai with its lid and bake the nankhatai on a low flame for 10 to 12 minutes, or until they are golden brown and have visible cracks.

Step 16: Cool Kadhai-Baked Nankhatai

Once baked, carefully remove the nankhatai from the kadhai and let them cool completely before handling.

• Use fine semolina for the best texture.

• Do not add water or milk to the dough; if too dry, add a little more ghee.

• Mix ghee gently with hands, do not knead like dough.

• Form nankhatai into smooth, crack-free balls, like pedhas, and do not flatten them like biscuits.

• Leave enough space between nankhatai on the baking tray as they will expand during baking.

• Allow nankhatai to cool completely on the tray before handling to prevent breakage.

• Use different types of chopped dry fruits for decoration.