Though Iam in Bangalore for more than 10 years, I had tasted these bakery stuffs only a few times. But every time when I come across Iyengar bakery style recipes in my fellow bloggers blog, I feel like trying them immediately but somehow I didn’t. Yesterday I was tempted very badly by seeing this recipe. The comments & feed backs from the readers made me try the recipe immediately. Actually it was titled as Benne biscuit(butter cookies) but ghee was used in the recipe. I doubted & browsed through so many benne biscuit recipes and most of them had ghee or oil. And finally I got the explanation for its name from here.
As this biscuit has a smooth & melt in mouth texture like butter, it is called Benne biscuit & not that its made of butter (Benne means butter in Kannada). Of course in bakeries they do use dalda or vegetable shortening. So without researching further, I just tried it. In the next 20 minutes, biscuits were ready in my hand & Yes, it was a big hit in my home & among my Kannadiga friends too. But my friends told cardamom is optional to use otherwise it is perfect ! My in-laws and myself loved it very much. I had already posted Multi grain Nankhatai recipe with oats,ragi & wheat flour using oil. But this recipe uses ghee. How come it tastes bad when you add so much of ghee??. Even Beginners in baking can dare to try this recipe. U will get the perfect result , Iam sure..
Ok, lets see how to make this iyengar bakery style eggless benne biscuit/Nankhatai at home easily.
Easy,bakery style nankhatai recipe for tea time!
INGREDIENTS
Note
Benne biscuit/Nankhatai recipe
Easy,bakery style nankhatai recipe for tea time!
Cuisine: Indian
Category: Baking
Serves: 10
Prep time: 10 Minutes
Cook time: 12 Minutes
Total time: 22 Minutes
INGREDIENTS
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HOW TO MAKE BENNE BISCUIT - METHOD
Note
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Enjoy this bakery style melt in mouth benne biscuit with hot milk or tea !
44 comments :
chewsburry looks delicious....
Thanks Kurinji for the quick comment :)
Aah... so crunchy... I am also tempted to try your cookies now? Melted ghee or thick ghee to use, dear?
Very easy recipe,will sure try tis 2day n will share with u
simple and tasty snack
U should use only melted ghee but not hot.It should be in room temperature Rafee :)
I will try this today
Please check my blog http://sreshtaskitchens.blogspot.in/2014/08/vakkaya-pappu-charucranberry-dal-rasam.html
today I tried benne biscuits the recipe of chitras food book .com,awesome taste less ingredients n prepared in short time if u have unexpected guests.thanku so much for sharing the recipe Chitra.
Thanks a lot swathi.U made my day :)
Crispy and tasty nanakatai ...... Lovely!!
Nice and crunchy Nankatai!
very simple and easy to make.. no egg , i like it :)
i just love them...it has come out really well
This looks easy recipe with few ingredients, well they are in my 'soon trying list'. Nice pics.
crunchy biscuits! love it..
Just baked a batch of benne biscuit tasty and quick. My 3 year old is munching on them nonstop .thank u for the recipe
Just baked a batch of benne biscuit tasty and quick. My 3 year old is munching on them nonstop .thank u for the recipe
Thanks a lot Supriya.I am glad ur kid liked it :)
Absolutely lovely. My 5y old loves it.
Tried n tested today. Yum
Thanks for the feedback :)
Wonderful recipe......i had tried several recipes but this one was just perfect...:)
Thank u so much :)
Very Nice recipe..I want to replace ghee with oil..Will it be same?
Yes,u can use.But quantity may vary.Please share ur feedback if u try it.Thanks.
Awesome recipe, I tried it today and it was a superhit!! Thanks for sharing the recipe Chitra. Tomorrow I will be making the spicy version that you have shared on this blog! :-)
Thank u so much for the feedback.Do share the feedback of Khara biscuits too :)
Hi Chitra,
Excellent recipe.....very easy and yummy. Just tried these out - turned out fantastic. Thank you!
Thank u very much :)
Hi Chitra,
Thank you very much for a easy recipe. I'm a total beginner in cooking as well as baking. I tried your recipe today,and I have a problem :(
My dough was very crumbly even after agg 4 Tbsp of ghee and wouldn't roll out. So I add about a Tbsp of milk to it. Though the taste is awesome the cookies are extremely crunchy and browned on the edges. And a little chewy in the center. I'm not sure where i went wrong. I did add room temperature ghee. And took 1/4 cup of sugar (crystals) and powdered it.
Hi, After adding ghee, the mixture would be crumbly to look at. But If you roll it tight, u can make a dough. No worries even if there are cracks. We can seal it by pressing. Instead of milk, you could have added some more ghee or atleast oil as mentioned in Notes section. Adding milk might make the cookie chewy and uncooked. I too have experienced this. Next time if you do it, use 200ml cup measures. Add more ghee or oil if needed.You will get it right for sure. Hope this helps :)
1 cup means how many grams
Hi, Measures in Grams vary for each ingredient.So I have mentioned my cup in ml. So measure the ingredients in a 200ml cup.
Everything went good....the dough was perfect..but it burnt in the oven😵😵though i followed the exact instructions.
I think u have overbaked the cookies.If the oven temperature is more, it happens. So better to remove the biscuit a little earlier than the time mentioned.
There cookies turned out awesome... Just like bakery ones... But, first bite was a bit hard as time went on. . How to make it melt in mouth in first bite?
Hi thanks a lot for your feedback 😊. May be you can try adding a little more ghee next time. Adding a dash of cooking soda also help i feel.
Hii.. .guess I added too much ghee and the dough is extremely soft to handle.. .how do I fix it? ( I used wwf 1.5 cup and added ghee accordingly)
Do we have to add the same amount of ghee while using whole wheat flour?... Because, it forms a dough using less amount of ghee than mentioned.
Its not necessary to add all the ghee mentioned in the recipe. Its quantity differs based on the flour we use. For trouble shooting, you can add more powdered sugar and wheat flour.
Its not necessary to add all the ghee mentioned in the recipe. Its quantity differs based on the flour we use. For trouble shooting, you can add more powdered sugar and wheat flour.
In such case you knead the dough further,until the the dough start sticking to your palms. The other choice is, you can add little more fat( vanaspati/ ghee/butter) to bind the dough. If you add milk or any liquid and knead it, gluten will develop and the result will be asnu mentioned...
Mdm if you use oil there won't be any areation of air. But you can substitute with biscuit vanaspati, how biscuits are made so on local bakeries...
Mdm always bake sweet biscuits @ 160-165*c. Baking time may differ according to thickens of biscuits. But generally 4-5 mm thickness biscuits will take 16-18 mts and it may 15-17g ...
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