Nankhatai Recipe | Nankhatai Cookies
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.
Servings15 cookies
Ingredients
- ½ cup maida
- ½ cup wheat flour
- ½ cup besan flour
- ½ cup melted ghee
- ½ cup powdered sugar
- ½ teaspoon cardamom powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoon milk
- 5 pistachios
Instructions
- Powder sugar with cardamom to a fine powder.
- In a mixing bowl take maida, wheat flour, besan flour. Whisk it well, Set aside.
- Chop pista and set aside.
- Take melted ghee in a wide mixing bowl. Add powdered sugar. Whisk it well.
- Then add the flour mixture. 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.
- 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.
- Bake in preheated oven at 180 deg C for 15-20 minutes or until the edges turn golden.
- Nankhatai keeps well for 3 days in room temperature itself!
Notes
- 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.
Nutrition Facts
Nankhatai Recipe | Nankhatai Cookies
Amount Per Serving (20 g)
Calories 117
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 16mg5%
Sodium 36mg2%
Potassium 50mg1%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 6IU0%
Vitamin C 0.03mg0%
Calcium 14mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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