Nankatai – Marathi Recipe

Instructions

• Take maida into a bowl.
• Add besan, rava, baking powder and mix everything well together.
• No need to roast suji. Suji gives nice crunch to nankatai.
• You can skip besan and suji if you don’t want.
• In another bowl take oil that you use regularly.
• Add powdered sugar and mix well. No lumps of sugar should be left.
• You can use butter or ghee in place of oil.
• Do not use olive oil, peanut oil, rice bran oil or mustard oil as those have their own strong flavor.
• Try to use refined oil or sunflower oil.
• Add the flour, cardamom powder to the mixture of oil and powdered sugar. Mix well.
• Knead it well with hands.
• Add a little milk just enough to give binding and mix well until it comes together nicely.
• Do not add more milk. You can use oil in place of milk.
• Take a small portion from the dough and roll it into nankatai in the shape that you want.
• I prefer round shape.
• When it is nicely rolled into round shape, press a little at the center.
• Fill pistachios in it and keep it aside.
• You can add raisins or tutti frutti in place of pistachios.
• Transfer the rolled nankhatai into an idly mould.
• Leave the lowest plate of idly stand empty as it is closest to the heat and nankatai in it may burn.
• Add a thin layer of baking soda at the base of the idly cooker.
• Transfer the idly stand into the cooker and close the lid.
• Bake nankatai on very low heat for about 10-15 minutes.
• If you want to bake in oven then bake on 100 Deg C for about 8-10 minutes.
• When nankatai is baked in idly cooker, let it sit in the cooker for 10 minutes more.
• Take the idly mould out and let the nankatai cool down completely for about 30-45 minutes at room temperature.
• Take it out from the idly mould and nankatai is all ready.
• You can make 16 nankatai form the proportion that we used.