Nankhatai Recipe

Nankhatai Recipe, traditional Indian shortbread cookies made with a combination of flours, ghee, sugar, semolina. Make this soft, crumbly, and light eggless cookies easily at home.

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Prep Time 15

Cook Time 20

Course Dessert, Snack

Cuisine north indian

Servings

Calories 113 kcal

Ingredients

80 gms Ghee
80 gms Castor Sugar
30 gms All-purpose Flour (Maida)
30 gms Whole wheat Flour (Aata)
20 gms Semolina (Sooji)
15 gms Chickpeas Flour
¼ teaspoon Baking Powder
¼ teaspoon Baking Soda
¼ teaspoon Cardamom Powder
Salt to taste
Pistachios

Instructions

In a bowl add ghee and castor sugar. Beat till the mixture is light and fluffy and the color changes to pale. You can either use a whisk or beat it with a hand mixer or stand mixer at your convenience.
In a separate bowl add maida, whole wheat flour, chickpea flour, baking powder, baking soda, and cardamom powder. Add a small pinch of salt to bring out the sweetness and mix everything well.
Add this flour mix in beaten ghee and sugar mix in batches and keep mixing until fully incorporated and whole flour mixture is used.
Allow the dough to rest for 15 minutes.
The meanwhile preheats the oven at 180C for 10 minutes.
Place a parchment paper on a baking tray or cookie sheet. You can also use a Silpat if you wish to.
To make uniform sized nan khatai, take a tablespoon or any small measure like that and scoop the uniformed size dough.
Shape them in small balls and place them on a cookie sheet or a baking tray or Silpat on equal distance. DO not overcrowd them.
Now take pistachio cut into tiny slivers and press them gently onto nankhatai dough balls Bake for 15-18 minutes at 170C.
After baking takes them out of the oven and allow them to cool on a cooling wire rack before storing in an airtight container and enjoy a few with your masala chai!

Video

Notes

Recipe notes

To make soft and crumbly Nankhatai, beat the ghee and sugar till the color is pale.
You can use castor sugar or simply powder granulated sugar using a coffee grinder or dry grinder jar of your mixer grinder.
Use ghee at room temperature when it is semi-solid. It makes mixing the ingredients easy.
Once baked let the Nankhatai cool down cookies by transferring on a wire rack.
Always cool down any cookie as just out of the oven cookies are soft and fragile so always cool them for the perfect texture.

Nutrition

Calories: 113kcalCarbohydrates: 12gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 17mgSodium: 24mgPotassium: 31mgFiber: 1gSugar: 7gCalcium: 4mgIron: 1mg