3 Easy Punjabi Biscuits Recipes to Try at Home

If you've ever wanted to bring the authentic taste of Punjabi culinary delights into your own kitchen, you're in for a treat. Known for its rich and flavorful cuisine, Punjab also boasts a variety of traditional biscuits that are perfect for both tea-time snacks and festive occasions. In this blog post, we'll explore three easy Punjabi biscuits recipes that you can try at home, complete with ingredients, step-by-step instructions, and cultural insights.

Atta Biscuits

Atta Biscuits or Wheat Flour Biscuits are a nostalgic treat for many, often reminding people of their childhood or simpler times. Here's how you can make them:

Ingredients:

• 1 cup wheat flour (atta)
• 1/4 cup sugar, powdered
• 1/2 cup unsalted butter, softened
• A pinch of salt
• 1/4 tsp baking powder
• 1/4 tsp cardamom powder (elaichi)
• Milk, as needed

Steps to Make Atta Biscuits:

1. Prepping: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. Mix Dry Ingredients: In a bowl, combine the wheat flour, baking powder, salt, and cardamom powder.
3. Creaming: In a separate bowl, cream the butter and sugar until light and fluffy. This step ensures the biscuits will be tender.
4. Making the Dough: Slowly add the dry ingredients to the creamed mixture, mixing until you get a soft dough. Use milk only if needed to bind the dough.
5. Shaping: Roll the dough into small balls or shape it into desired forms.
6. Baking: Place the shaped dough on the prepared baking tray, leaving some space between each for spreading. Bake for about 12-15 minutes or until the edges are golden brown.
7. Cooling: Let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

🍪 Note: Traditionally, Atta Biscuits do not use any additional flavors other than cardamom, but feel free to experiment with a pinch of nutmeg or cinnamon for a slight twist.

Pinni Biscuits

The Pinni Biscuits are a sweet treat, drawing their inspiration from traditional Punjabi winter sweets known as Pinnis. Here’s how to make these delightful biscuits:

Ingredients:

• 1 cup whole wheat flour (atta)
• 3/4 cup ghee (clarified butter)
• 1 cup powdered sugar
• 1/2 cup grated khoya (milk solids)
• 1/4 tsp cardamom powder
• 1/4 tsp baking powder
• 2-3 tbsp crushed almonds or pistachios

Steps to Make Pinni Biscuits:

1. Preheating: Preheat the oven to 180°C (350°F). Prepare a baking tray with parchment paper.
2. Roasting: In a kadai or heavy-bottomed pan, roast the wheat flour on low heat until it turns slightly golden and aromatic.
3. Making the Dough: Allow the flour to cool a bit, then mix in ghee, khoya, baking powder, cardamom powder, and powdered sugar. Add nuts and mix well until a dough forms.
4. Shaping: Roll the dough into small balls or flatten into small rounds for more traditional Pinni shapes.
5. Baking: Place on the baking tray and bake for 10-12 minutes or until the biscuits are just set.
6. Cooling: Let them cool on the tray for a few minutes before transferring to a wire rack.

🍬 Note: Pinni Biscuits can be stored for a longer duration due to their high ghee content, making them a popular choice during festive seasons.

Nankhatai

Nankhatai is a traditional Indian biscuit, known for its melt-in-the-mouth texture. Here's how you can make this classic Punjabi treat:

Ingredients:

• 1 cup all-purpose flour (maida)
• 1/2 cup chickpea flour (besan)
• 1/2 cup powdered sugar
• 1/2 cup ghee
• A pinch of baking soda
• 1/4 tsp cardamom powder
• Pistachios or almonds for garnishing (optional)

Steps to Make Nankhatai:

1. Preheating: Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. Mixing: In a mixing bowl, combine all the dry ingredients. Add ghee and mix until you get a crumbly texture that binds when pressed together.
3. Shaping: Divide the dough into small balls and flatten them slightly. You can press a nut on top for decoration.
4. Baking: Arrange on the baking sheet, spacing them out, and bake for 15-20 minutes or until they are light golden in color.
5. Cooling: Allow to cool on the baking sheet for a bit before transferring to a cooling rack.

🥐 Note: Nankhatai's unique texture comes from the combination of ghee and chickpea flour; slight variations in these can alter the final product.

To sum up, these three recipes provide an entry point into the world of Punjabi biscuits, each with its unique charm and heritage. Atta Biscuits are simple yet flavorful, Pinni Biscuits offer a sweet, rich taste reminiscent of traditional sweets, and Nankhatai brings a melt-in-your-mouth experience. Each recipe is adaptable for various dietary needs or preferences, and they all carry a piece of Punjabi culture into your home kitchen. Baking these biscuits can be a delightful activity to share with family and friends or a sweet way to honor the culinary traditions of Punjab. Enjoy experimenting with these authentic recipes, and don't forget to share your creations!

Can I replace ghee with butter in these recipes?

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Yes, you can replace ghee with butter in all these recipes, though the flavor will change slightly, as ghee has a distinct, nutty taste.

What is the shelf life of these biscuits?

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Atta and Nankhatai biscuits can last up to 2 weeks in an airtight container at room temperature. Pinni Biscuits, due to their higher ghee content, can last up to a month or more.

Can I make these biscuits vegan?

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Yes, you can use vegan butter or oil in place of ghee and skip the dairy products like khoya. You might need to adjust the quantities to maintain the dough consistency.