Chai Masala Nankhatai
Nankhatai already welcomes cardamom and warm spice, making Estate Chai Masala a natural contemporary variation rather than a forced fusion. A small amount in the dough adds cinnamon, ginger, cardamom and clove notes while allowing the buttery, crumbly biscuit texture to remain central.
Servings
4
Prep Time
20 minutes
Cook Time
16–20 minutes
Total Time
40 minutes
✨ Zaika Potli Secret Technique
Mix 1 tsp Estate Chai Masala directly into the dry ingredients. It remains in the biscuit.
Ingredients
Ingredients
- Maida — 120 g / 1 cup
- Besan — 60 g / ½ cup
- Fine semolina — 25 g / 3 tbsp
- Icing sugar — 100 g
- Ghee — 110 g, soft but not melted
- Estate Chai Masala — 1 tsp / about 3–4 g
- Baking powder — ¼ tsp
- Salt — 1 small pinch
- Pistachios or almonds — 2 tbsp, sliced
Cooking Instructions
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1Preheat the oven to 170°C.
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2Line a baking tray with parchment.
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3Combine maida, besan, semolina, Estate Chai Masala, baking powder and salt.
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4In another bowl, beat soft ghee and icing sugar for 1–2 minutes until smooth and slightly lighter.
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5Add the dry ingredients gradually.
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6Mix gently until a soft dough forms. Do not knead aggressively.
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7If the dough feels extremely soft, chill it for 10 minutes.
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8Divide into 16–18 portions and roll gently into balls.
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9Flatten each slightly and place on the prepared tray.
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10Press a few sliced nuts into the top.
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11Bake for 16–20 minutes until the edges are lightly golden and the tops have fine cracks.
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12The biscuits may still feel soft when hot. Allow them to cool on the tray for 10 minutes before transferring to a rack.
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13Cool completely before storing.
💡 Chef's Pro Tip
Do not wait for nankhatai to become hard in the oven. They firm substantially as they cool; overbaking destroys their characteristic short, crumbly texture.
🍽️ Perfect Serving Pairings
My Take On Chai Masala Nankhatai
Nankhatai already welcomes cardamom and warm spice, making Estate Chai Masala a natural contemporary variation rather than a forced fusion. A small amount in the dough adds cinnamon, ginger, cardamom and clove notes while allowing the buttery, crumbly biscuit texture to remain central.
The Secret: Do not wait for nankhatai to become hard in the oven. They firm substantially as they cool; overbaking destroys their characteristic short, crumbly texture.