The city of Merita, located in the state of Uttar Pradesh, is known for its numerous attractions, including scissor crafts, balls, and culinary delights. Among these culinary masterpieces, Nankhatai holds a special place—a sweet loved for its perfect combination: light crispiness on the outside and incredible softness inside, making it an ideal tea snack.
The popularity of Nankhatai is so great that it can be found in large cities like Delhi, where it is sold in both kiosks and specialized shops, despite originating from Merita.
Now, lovers of this sweet no longer have to wait for someone to bring it from Merita or search for it outside the home. You can prepare delicious Nankhatai yourself using a regular multicooker (cooker).
Ingredients for making Nankhatai
First, you need to mix flour (maida), coarse grain (sooji), and gram flour (besan) in a large bowl. Then, in another dish, whip ghee (clarified butter) and powdered sugar until a light and fluffy mass is obtained.
To this mixture, add baking powder and cardamom powder. After that, introduce the mixture of flour, sooji, and besan, and knead the dough to the desired consistency. It is important that the dough is not too stiff; if it seems dry, you can add one or two tablespoons of milk, although milk is usually not required with a sufficient amount of ghee.
Step-by-step cooking instructions
The multicooker is used for baking. About half a kilogram of salt is poured into the multicooker, which is then spread across the bottom. This salt can be saved and reused after sifting.
A rack or stand is placed on top of the salt. The multicooker is covered and heated on high heat for about 7–8 minutes, ensuring the steam valve does not activate.
After this, small balls are formed from the prepared dough and slightly flattened. These balls are placed on a plate lightly greased with ghee, leaving a small space between them. Each Nankhatai is decorated with a light cross-cut, and topped with finely chopped pistachios; almond pieces can be used instead of pistachios.
When the multicooker is well heated, the plate with the Nankhatai is placed on the rack. The multicooker is covered and baked on medium heat for about 10 minutes. After 10 minutes, the lid is opened to check for doneness: if the top has risen but the color is still light, baking must continue. At this stage, the heat is increased and baked for another 4–5 minutes.
Baking is complete when the Nankhatai acquires a light golden-brown hue. Since the plate will be very hot, it should be carefully removed. The remaining portions are prepared in the same way. After the Nankhatai are removed and completely cooled, they become even crispier and develop a brownish tint underneath. The finished sweets can be stored in an airtight container.