Recipe of Any-night-of-the-week Cumins/Jeera-Walnuts Nankhatai

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Award-winning Cumins/Jeera-Walnuts Nankhatai. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Cumins/Jeera-Walnuts Nankhatai, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cumins/Jeera-Walnuts Nankhatai delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cumins/Jeera-Walnuts Nankhatai is 12-15 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cumins/Jeera-Walnuts Nankhatai estimated approx 20-30 mins. Prep Time: 3-6 hrs..

To get started with this particular recipe, we have to first prepare a few components. You can have Cumins/Jeera-Walnuts Nankhatai using 16 ingredients and 11 steps. Here is how you can achieve that.

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 #SpiceWeek2 #CuminSeeds #Cooksnapchallenge

Ingredients and spices that need to be Get to make Cumins/Jeera-Walnuts Nankhatai:

1. 1 tbsp Whole Cumin Seeds: Slightly Dry Roasted & Roughly Crushed or Semi-Finely Crushed
2. 1/2-1 tsp Salt
3. 1 Cup Ghee (RT): Melted
4. 1 tbsp Ghee: To Grease the Palms & the Baking Tray/s
5. 1/3-1 Cup Castor Sugar
6. 1.5 Cups Maida/All-purpose flour
7. 1/2 Cup Besan
8. 2-3 tbsps Sooji/Semolina- The Fine One (Chiroti Suji)
9. 1/2 tsp Baking Soda
10. 1 tsp Baking Powder
11. 1-2 Baking Tray/s/Pan/s: Lined with the Baking Paper/Sheet or simply greased with some Ghee
12. Preheat Oven @170C or 180C for 12-15 mins time
13. 1 tsp 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)
14. 1 Cup Californian Walnuts: Whole or Chopped into 2 halves for the final garnish to it
15. 1/4 Cup Fresh Milk: RT (For brushing over the nankhatai before baking), you may skip it as well…However, I usually follow this step
16. 1 tsp Honey: Optional- To be mixed with the Milk for the top Coatings/Brushings

Instructions to make to make Cumins/Jeera-Walnuts Nankhatai

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
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) 👍🏻
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
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
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
6. In this case, we’re using the Halved Walnuts (Californian ones, I’ve used this time)…👇🏻Refer to the pics given below 👇🏻
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 👍🏻
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…
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
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
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

Additionally you will discover as your own experience and confidence develops you will find your self more and more usually improvising while you move and adjusting recipes to fulfill your own personal preferences. If you prefer more or less of ingredients or wish to create a recipe a little less or more hot in flavor you can make simple alterations along the way in order to achieve this objective. Put simply you will start in time to create snacks of your very own. And that's something which you will not fundamentally learn when it comes to basic cooking skills for beginners but you'd never learn if you did not master those basic cooking skills.

So that is going to wrap this up for this special food Recipe of Homemade Cumins/Jeera-Walnuts Nankhatai. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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