Coconut nankhatai is the perfect coconut treat which is so soft, perfectly sweet and mouth melting. Just 4 basic ingredients and your absolutely mouth melting coconut nankhatai will be ready!
[cooked-sharing]
Take Ghee in a bowl. Ghee should have semi solid consistency (grainy texture). It should not be completely melted.
(If your ghee is completely melted then put it in a refrigerator for 5-10 minutes before making nankhatai. This step gives except consistency to ghee. Don’t put ghee in refrigerator more than 10 minutes as this recipe requires semi solid consistency.)
Add Powdered sugar in semi solid ghee bowl and beat them using wire whisk or electric one until smooth and soft.
Add Maida / plain flour, baking powder and desiccated coconut.
Mix well and make dough using hands.
If the dough looks very greasy, add 1-2 tbsp more flour or desiccated coconut and mix well. (Don’t add too much flour)
Wrap the dough in a plastic wrap and chill in the refrigerator for 30 minutes.
DO NOT SKIP THIS STEP.
After the resting time is over, preheat the oven to 170 C.
Divide the dough into 25-30 equal portions and make round shaped balls from them.
Take each ball and press a little between your palms to give it a patty like shape and wrap it in dissociated coconut.
Arrange them on the baking tray. Leave enough space in between each nankhatai, so they have space to expand.
Bake the coconut nankhatai at 170 C for 15-20 minutes or until nankhatai starts to turn light brown in colour.
After 15 minutes, check nankhatai and keep an eye on it while further cooking. (Every oven has different settings and it may take little longer or shorter time).
Remove baking tray from oven and transfer nankhatai over cooling rack.
Nankhatai will be soft at this time, but they will turn crispy and slight hard as they cool down.
Once at room temperature, they are ready to enjoy.
Store them in an air tight container for storage and consume them within a month.
Ingredients
Directions
Take Ghee in a bowl. Ghee should have semi solid consistency (grainy texture). It should not be completely melted.
(If your ghee is completely melted then put it in a refrigerator for 5-10 minutes before making nankhatai. This step gives except consistency to ghee. Don’t put ghee in refrigerator more than 10 minutes as this recipe requires semi solid consistency.)
Add Powdered sugar in semi solid ghee bowl and beat them using wire whisk or electric one until smooth and soft.
Add Maida / plain flour, baking powder and desiccated coconut.
Mix well and make dough using hands.
If the dough looks very greasy, add 1-2 tbsp more flour or desiccated coconut and mix well. (Don’t add too much flour)
Wrap the dough in a plastic wrap and chill in the refrigerator for 30 minutes.
DO NOT SKIP THIS STEP.
After the resting time is over, preheat the oven to 170 C.
Divide the dough into 25-30 equal portions and make round shaped balls from them.
Take each ball and press a little between your palms to give it a patty like shape and wrap it in dissociated coconut.
Arrange them on the baking tray. Leave enough space in between each nankhatai, so they have space to expand.
Bake the coconut nankhatai at 170 C for 15-20 minutes or until nankhatai starts to turn light brown in colour.
After 15 minutes, check nankhatai and keep an eye on it while further cooking. (Every oven has different settings and it may take little longer or shorter time).
Remove baking tray from oven and transfer nankhatai over cooling rack.
Nankhatai will be soft at this time, but they will turn crispy and slight hard as they cool down.
Once at room temperature, they are ready to enjoy.
Store them in an air tight container for storage and consume them within a month.
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