Mango Nankhatai Recipe

Mango nankhatai made using wholewheat flour, besan, sooji, sugar, ghee and fresh homemade mango preserve

Prep time:
30mins

cook time:
20mins

serves:
4

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Mango Puree 1 cup

Mango Puree

Description

Mango puree is a smooth paste of pulp of mango, having yellow-orange colour.

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Whole Wheat Flour (Atta) 1/2 cup

Whole Wheat Flour (Atta)

Description

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Besan 1/4 cup

Besan

Description

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Sooji 3 tsp

Sooji

Description

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Ghee 1/4 cup

Ghee

Description

Ghee is a type of clarified butter ...

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Powdered Sugar 1/2 cup

Powdered Sugar

Description

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Rose essence 1/8 tsp

Rose essence

Description

Rose essence is basically an essential oil of rose obtained by steam distillation or extraction w ...

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Cardamom Powder 1/4 tsp

Cardamom Powder

Description

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Salt 1/8 tsp

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Baking powder 1/4 tsp

Baking powder

Description

Baking powder is a dry powdery substance with a smooth texture. It is a chemical leavening agent, ...

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Milk Powder 2 tsp

Milk Powder

Description

Milk powder is basically a manufactured dairy product produced by drying milk to dryness, hence i ...

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Chopped almonds and pistachios 3tbsp

Chopped almonds and pistachios

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Details

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Ingredients

Ingredients For Mango Nankhatai Recipe

Ripe mango puree 1 cup

Mango Puree

Description

Mango puree is a smooth paste of pulp of mango, having yellow-orange colour.

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Wheat flour or atta 1/2 cup

Wheat Flour

Description

Wheat flour is obtained by grinding wheat grains. It is white in color and has powder like consis ...

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Gram flour ( besan ) 1/4 cup

Gram Flour

Description

Gram flour is a pulse flour made from ground bengal gram. It is yellow in color and is usually us ...

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Sooji 3 tsp

Rava (Semolina)

Description

Semolina is a coarse flour made fr ...

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Ghee or oil for deep frying 1/4 cup

Ghee

Description

Ghee is a type of clarified butter ...

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Powder sugar 1/2 cup

Icing Sugar

Description

Icing sugar is a soft powder which is made by grinding white sugar into a fine powder. Sometimes, ...

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Rose essense 1/8 tsp

Rose essence

Description

Rose essence is basically an essential oil of rose obtained by steam distillation or extraction w ...

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Caradamom powderr 1/4 tsp

Cardamom

Description

Cardamom is called the Queen of Spices and is the world's third most expensive spice. Cardamo ...

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Salt according taste 1/8 tsp

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Baking Soda Or Baking Powder 1/4 tsp

Baking powder

Description

Baking powder is a dry powdery substance with a smooth texture. It is a chemical leavening agent, ...

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Milkpowder 2 tsp

Milk Powder

Description

Milk powder is basically a manufactured dairy product produced by drying milk to dryness, hence i ...

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Chopped almonds and pistachios 3tbsp

Chopped almonds and pistachios

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Methods

How to make Mango Nankhatai Recipe

1. In a pan take the mango puree and cook on low flame for 10 minutes. It will become thick like jam. Switch off flame and let it cool. It will be around 2tbsp of this preserve.
2. In a mixing bowl, sieve all the ingredients except ghee and mango preserve. Mix well. Add ghee and mango preserve and knead the dough few times with hands.
3. If it looks dry, add a tsp of ghee. The final dough should be soft. Cover and refrigerate for about 2hours.
4. Preheat the oven to 160°C.Take out the dough from fridge and let it rest for 15-20minutes. Once it becomes soft to handle, make small balls like for laddoos and decorate with chopped dryfruits of your choice.
5. Place the balls on a greased tray and bake for about 18-20minutes or till the bottom turns golden brown.
6. Let them rest on the tray for about 5 minutes and then remove gently using flat spatula. Store in airtight container once cooled down.