तेल वापरून बनवा नानखटाई | Nankhatai Using Oil | Cooker Recipe | MadhurasRecipe Ep - 513

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Published on February 13, 2019
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Nankatai is a very easy and simple recipe. This recipe can be made from the ingredients easily available in your pantry. Also we are using oil instead of butter or ghee. We will bake the nankatai in idly cooker. Do try this delicious recipe at home and drop a comment for me. Do not forget to like, share and subscribe.

Ingredients:
• 1 cup Maida
• 2 tbsp Besan
• 1 tbsp fine Suji
• 1/2 tsp Baking powder
• 1/2 cup refined Oil
• 1/2 tsp Cardamom powder
• 1 tsp Milk
• Few Pistachios
• Baking soda

Method:
• 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.

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