Nankhatai is delicious, light, fluffy and melt in mouth eggless indian cookie. It is sometimes called as indian shortbread cookies or biscuit. These eggless indian biscuits are made using only few basic ingredients that makes it so simple and easy to prepare. These generally have a classic cardamom or nutmeg flavour.
Nankhatai is one of my favourite childhood snacks. I grew up eating this delicious teatime treat. You can find these traditional cookies in almost every bakery shop in india, so you can imagine its popularity in all over india and pakistan since very long time.
My hometown is famous for its incredibly delicious melt in mouth nankhatai and these are prepared there particularly in summer season. You will find these everywhere from may to august there and the reason behind this is because this is the season when the ghee is in melted state at room temperature as the temperature is above 35 degrees, so it results in softer texture and will just melt away in your mouth.
However, you can enjoy these anytime in the year, but its worth trying in summer to feel the real yumminess.
This is a straightforward recipe that does not need any special technique.
If you are a fan of nakatani like me, then you can easily make these at home. Just make them in bulk and store in an airtight container, these will stay good for the next couple of days.
Go to Nankhatai Video Recipe
- 1 cup plain flour/wheat flour.
- ½ cup chickpea flour.
- 2 tablespoon fine semolina (sooji).
- ½ cup icing sugar/powdered sugar.
- ½ cup ghee (clarified butter).
- ¼ teaspoon cardamom powder.
- ½ teaspoon baking powder.
- ¼ teaspoon salt.
In a large mixing bowl sieve together flours, semolina, sugar, baking powder and salt.
Add some cardamom powder or nutmeg powder to flavour the cookies.
Add the ghee (clarified butter) to the flour mix and begin to mix with a spoon or spatula. Until its well blended.
Gently bring together the mixture with your fingers to form a dough without adding any other liquid. If you are not able to bring together the mixture add 1-2 tablespoon of ghee. You just need to bring together the mixture to a form a smooth cookie dough.
Now pinch small balls from the dough and lightly roll it between your palms and slightly flatten with finger like shown in the video.
Place them in a baking tray lined with baking paper. Remember to keep some space between these as they expand while baking.
Press some chopped pistachio or any other nut on the created indentation to make them look even more interesting.
Bake the nankhatai in a pre heated oven at 165 degrees celsius for 12 to 15 minutes till light golden. Since the size of your nankhatai and oven temperatures may vary, it may take less or more time. So, keep an eye while baking.
Once done remove the tray from the oven and place on wire racks to cool.
Let them cool completely and then transfer in an airtight container and enjoy with your tea or coffee or as it is.
- Always sift the ingredients as icing sugar and chickpea flour may have lumps.
- Amount of ghee needed may very depending on the type of flour you use, so if it does not comes together add one or two tablespoons more ghee if required.
- If the temperature in your area is hot you can refrigerate the nankhatai for 15 minutes before baking.
- Oven temperatures may vary in different models, so keep an eye while baking. If the nankhatais are not baked enough then bake them for few more minutes.
- Leave plenty of room in between the nankhatai while baking as they will spread during baking.
- Make sure to let the nankhatais sit for 5-10 minutes in the baking tray before lifting them to avoid breaking.
Nankhatai Video Recipe:
Try this Easy Nankhatai recipe and let us know how it turned out for you. We would love to hear from you.