Nankhatai Recipe | Nankhatai Cookies Recipe

Nankhatai is a very simple, crisp and tasty cookie that is loved by many in India. These cookies are made using mix of flours, ghee, sugar and little cardamom for flavor. The texture comes out light and crumbly, and the rich taste of ghee makes it very special. They are mostly baked during festivals and occasions, specially around Diwali time.

This cookie is not like normal biscuits we get in shops because it has no eggs and gets its texture only from ghee and flour mixture. It has a melt-in-mouth bite, with light cardamom taste and nutty topping. It is a snack that both kids and adults enjoy a lot, and you really don’t need too many ingredients for making it at home.

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About Nankhatai

Nankhatai is a traditional Indian shortbread type cookie which started from North India. The word comes from “Naan” meaning bread and “Khatai” meaning biscuit in Persian. It is said to be made first during Mughal time and since then it became popular everywhere in India.

The special thing in nankhatai is its texture – crispy outside and soft crumbly inside. The mix of maida, wheat flour and besan flour gives it a unique taste with nutty flavor. Ghee makes it rich and flavorful while cardamom gives nice aroma. On top if you add pistachios or almonds, it looks more festive also.

There are many variations too. You can use only maida, or replace ghee with butter, and few add saffron to give color and flavor. You can roll them into balls and press them flat or even make patterns on top. You can make it any way and it always turns out delicious.

I bake this during Diwali or sometimes when we feel like having homemade cookies for tea time. The smell while it bakes makes the whole house feel so good. Kids love to eat them as snacks, and I also pack them sometimes for gifting to friends and family.

Nankhatai Ingredients

• Maida – I have used maida (all purpose flour) as the main flour. It makes the cookie light and gives soft bite. If you want more healthy version you can replace this with wheat flour, but maida makes it taste more close to bakery style.
• Wheat flour – I used wheat flour along with maida, it gives a earthy taste and balances the lightness of maida. It also makes the cookie a bit filling.
• Besan flour – I always add little besan because it gives a nutty flavor and nice crumbly texture. Without besan, the cookie feels flat in taste.
• Ghee – I have used melted ghee, it gives a very rich taste and aroma. Ghee is the soul of nankhatai, butter can be used but I feel it never comes that close to ghee flavor.
• Powdered sugar – I powdered sugar with cardamom and used it. Powdering makes it mix easily with ghee. The sweetness comes just right and cardamom gives a small kick.
• Cardamom powder – I used cardamom powder, it is very mild but makes the cookie smell so good. Without it, nankhatai feels incomplete for me.
• Baking powder – I have added little baking powder, it helps the cookie puff a bit and stay crisp.
• Baking soda – Just a pinch of soda, it balances the texture and avoids the cookie becoming too dense.
• Milk – I used 2 tablespoon milk only to bring the dough together. Don’t add more else it will become sticky.
• Pistachios – I chopped pista finely and pressed on top, it makes the cookie look festive and also gives nutty bite.

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How to make Nankhatai Recipe Step by Step

1.Powder sugar with cardamom to a fine powder. In a mixing bowl take maida, wheat flour, besan flour.

2.Whisk it well, Set aside, Chop pista and set aside. Take melted ghee in a wide mixing bowl.

3.Add powdered sugar. Whisk it well. Then add the flour mixture

4.Mix it well with our hands, it may resemble breadcrumbs. Now add milk and bring together to form a soft dough. I used my measuring spoon to scoop out even sized cookies.

5.Roll them into a ball and flatten it slightly. Lay silver foil in a baking tray and arrange the cookies. Sprinkle chopped pistachios and slightly press it. Preheat oven at 180 deg C for 10 minutes.

6.Bake in preheated oven at 180 deg C for 15-20 minutes or until the edges turn golden.

Keeps well for 3 days in room temperature itself!

Expert Tips

• Handle the dough soft – I always use my fingertips to mix the dough. Do not knead like chapati dough, else cookies turn hard. Just bring it together gently.
• Give space in tray – I have seen that cookies always spread a little while baking, so I keep enough space between each one. Otherwise they stick together.
• Use ghee for real taste – I always prefer ghee because that gives the true nankhatai flavor. With butter it comes good, but ghee makes it taste like authentic bakery style.
• Cardamom is must – I never skip cardamom, it gives that special smell and taste. I mix it with sugar and powder, so that it spreads evenly in dough.
• Storage tip – I usually keep them in an airtight steel box. They stay good for 2–3 days in room temperature. If you want to store longer, you can keep in fridge and warm slightly before eating.
• Don’t over bake – I always keep an eye after 15 minutes, once edges turn golden I remove. If baked more they become hard and lose crumbly texture.

Serving and Storage

Serve them with a cup of tea or coffee for evening snack. They are also perfect to serve during special occasions to family and friends. You can store them in airtight box at room temperature for 2–3 days. For longer storage, you can refrigerate them and warm slightly before eating.

FAQS

1.Can I skip besan flour?

Yes, you can, but besan gives nutty flavor so I usually keep it.

2.Can I use butter?

Yes, you can use butter replacing ghee. No big differences.

3.Why are my cookies hard?

If dough is over kneaded, cookies may turn hard. Just bring dough together lightly.

4.Can I add dry fruits?

Yes, you can add any nuts of your choice to it.

5.How long it stays fresh?

At room temperature it stays good for 3 days. In fridge, little longer.

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