Скачать или смотреть Cranberry Nankhatai

U.S. Cranberries aren’t just delicious—they're a vibrant, nutrient-packed superfruit! Rich in antioxidants and naturally tangy, they bring a pop of color, flavor, and wellness to every bite—whether in traditional treats or global creations.

Meet the twist you didn’t know you needed—our Cranberry Nankhatai combines the melt-in-mouth magic of the classic Indian biscuit with the bold, fruity burst of U.S. cranberries. A shelf-stable indulgence that’s perfect for gifting, tea-time or a sweet pick-me-up anytime!

This recipe makes 1kg Nan khatai (30g each portion)

Ingredients -
86g Ghee
190g Hydrogenated fat / shortening
357g Maida
176g Powdered Sugar
120g Besan
57g Barik Sooji
9.5g Cardamom Powder
4.8g Baking Powder
0.5g Salt
70g Chopped Cranberries
29g Pistachio Slivers, Chopped

Method-
1. Sift dry ingredients.
2. In a planetary mixer, cream ghee and hydrogenated fat until light and fluffy.
3. Add powdered sugar and cream together using the paddle attachment.
4. Now, add 60g chopped cranberries and mix well.
5. Divide the mixture into 30 gm portions, roll each into a ball shape and press slightly.
6. Arrange chopped pistachios over the nan khatai and finally top with chopped cranberries.
7. Place them over a baking tray (lined with parchment paper) and bake it in a pre-heated oven at 165 degrees celsius for 24 minutes.
8. Remove and let them cool down completely.
9. Once cooked, store in a sterilized airtight container.

Vishesh Tippani-
All equipment and jars must be clean and sterilised.

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