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Ingredient
Cumins/Jeera-Walnuts Nankhatai
Introduce
Chef :
Anamika BanerjeeCumins/Jeera-Walnuts Nankhatai
One of my favourites
Since my childhood days, then I couldn’t make it myself but post my marriage- I definitely could and many things in my pantry, are mostly Homemade:
Bakery items, Deserts & even a few Achar/Chutney/Dips/Pickles are mostly homemade…Even, a few ground spices too, I prefer making it myself at home than purchasing it from outside
Ingredient
Food ration :
12-15 peopleCooking time :
20-30 mins. Prep Time: 3-6 hrs.
1/2-1 tsp
Salt
1 Cup
Ghee (RT): Melted
1/3-1 Cup
Castor Sugar
1.5 Cups
Maida/All-purpose flour
1/2 Cup
Besan
1/2 tsp
Baking Soda
1 tsp
Baking Powder
Cooking instructions
* Step 1
First up: In a small pan- Dry Roast the Cumins gently, for about 2-3 mins time, allow it to cool down & then, roughly crush/pound it in the mortal-pestle (Ensure, it need be roughly crushed & not at all fine), set aside for its later use in the recipe
* Step 2
Refer to the pics given down below 👇🏻 (Not the entire Jeera has been used in this particular recipe: I’ve ground it altogether for my other preps too, however about half of this shown quantity’s been used in this particular recipe) 👍🏻
* Step 3
In a large mixing bowl: Add in the measured, all the aforementioned dry ingredients (except the dry-roasted cumins & the sugar initially)- sieve all that nicely-set aside. In another bowl: Add in the wet ingredients- The melted Ghee, the Castor Sugar the dry roasted & pounded Cumins & at this point and knead it to form a dough
* Step 4
Once the dough is formed: Shape it into a lemon sized balls & later on flattening it a bit to adapt to the shape of any Nankhatai as such- Mark slight indents with your index finger on its top
* Step 5
This is required in case we’re placing any garnishing on the top base of the Nankhatai- in order to hold the same in proper place & once its placed we need to again, gently press it with a finger to sit tightly & not come out of the same
* Step 6
In this case, we’re using the Halved Walnuts (Californian ones, I’ve used this time)…👇🏻Refer to the pics given below 👇🏻
* Step 7
Once that’s done: line it all up on the pre-lined/greased Baking Tray or Sheet & put it inside the oven for baking @180C for about 16-20 mins time (Depends- Checkout your own Oven to monitor the same), for me an exact time limit of 16 mins is just perfect 👍🏻
* Step 8
Take it out of the oven & let it cool down a bit on the hot baking tray itself since they’re extremely hot & fragile at that point & if you try to forcefully take it out to place on the cooling rack it’d or might break then…
* Step 9
Once they’re a bit cooled down on the tray & we can touch them without burning our fingers & have hardened slightly & not extremely fragile- Slowly & Gently, take it out to place them onto the cooling rack to cool down further & completely & at that point, you’ll notice that they’ve hardened better & a good crunch has also come over on it
* Step 10
Transfer it to a any airtight container/s and enjoy having them as & when we feel like…it’s shelf life’s extremely good- Just in the RT- It does stay over a week’s time even & if you refrigerate it it’s- I guess, more than a couple of months time it’d serve
* Step 11
Honestly, I don’t think- Anyone can afford keep it such long since once it’s prepared…It automatically gets popped into our mouths, every now & then & ultimately, you don’t ever feel like purchasing the same from outside ever…being such easy to prepare & enjoy anytime & everytime
Note: if there is a photo you can click to enlarge it
Tag
Whole Cumin Seeds: Slightly Dry Roasted & Roughly Crushed or Semi-Finely Crushed
Salt
Ghee (RT): Melted
Ghee: To Grease the Palms & the Baking Tray/s
Castor sugar
maida/all-purpose flour
besan
Sooji/Semolina- The Fine One (Chiroti Suji)
Baking soda
Baking powder
Baking Tray/s/Pan/s: Lined with the Baking Paper/Sheet or simply greased with some Ghee
Green Cardamom Powder: Freshly Crushed/Pounded: Optional (If you don’t wanna mar the taste of the Cumins in it- However, I use it since I like its taste in it as well)
Californian Walnuts: Whole or Chopped into 2 halves for the final garnish to it
Fresh Milk: RT (For brushing over the nankhatai before baking), you may skip it as well…However, I usually follow this step
Honey: Optional- To be mixed with the Milk for the top Coatings/Brushings
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