Made with just a few ingredients, this Nankhatai recipe is light, flaky, tender, crumbly, and literally will melt in your mouth. It is flavored with cardamom.
These eggless Indian cookies pair perfectly with a cup of coffee or tea as they are not too sweet. These are a favorite in the family and they get over in no time.
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Diwali is one month away and as I mentioned in my previous recipe post, I am all pumped up to share various sweets and snack recipes with you all.
Diwali is all about lights, colors, and yummy food. I have planned many recipes, traditional and fusion, to share with you all.
Out of them, today I am sharing age old Diwali special snack recipe – Nankhatai.
What is Nankhatai?
The word “Nankhatai” is derived from the Persian word “Naan” which means “Bread” and “Khatai” which means “Biscuit”. They can be called Indian shortbread cookies or biscuits.
It is also known by other names like nan khatai, Butter biscuits, or naan khatai.
Nankhatai is an eggless shortbread from the Indian subcontinent which would melt in your mouth, These cookies are hugely popular in India.
It is a traditional Indian cookie recipe that doesn’t require eggs, baking powder, or baking soda. It is equally liked by kids as well as elders.
In India, Nankhatais are easily available in the bakery. Making it at home is a really easy process.
If you love nankhatai then I have got the perfect recipe for you.
With only a handful of ingredients, you will be able to get the perfect nankhatai to gift your friends and family this festive season.
Make them in bulk and store them in an airtight container to enjoy them for the next few days.
These cookies do not require any special equipment or baking tools. If you are a beginner or have never baked in your life you will be able to easily make this naan khatai.
There are many different ways of making this recipe. Everyone has their way of making the nan khatai recipe. Some make it using all-purpose flour only, while others use a combination of flour and besan (chickpea flour).
I make it with maida, and sooji (rava or semolina). The sooji adds crispiness and crunchiness to the cookies.
This recipe is perfect, works fine every single time, and gives the perfect “Khasta” result.
What do you mean by Khasta?
Khasta is a term used for ‘light and flaky texture. And this nankhatai recipe is khasta.
It means these cookies are Rich, crumbly, buttery, crisp, and heavenly delicious!
What is the secret behind the perfect Khasta texture?
These cookies are made with lots of ghee. Ghee makes it crumbly and khasta. If you are watching your diet, then this recipe is not for you.
In this recipe, we haven’t added any milk or water. This is the second secret behind the khasta texture. The less the liquid in the cookies it easier is for the liquid to evaporate during baking, hence producing a crispier Nankhatai.
If you are looking for a healthier version, I have shared a healthy nan khatai recipe made with oats and atta here.
Ingredients required
Nankhatai can be made of a handful of Ingredients and these should be easy to find in your pantry and Indian store.
- Flours – Regular plain flour (aka all-purpose flour or maida) and semolina (sooji or rawa). Do not use self-rising flour.
- Fat – Here I have used ghee as a fat. Ghee is a must, don’t skip it.
- Salt – Salt enhances flavors and balances their richness and sweetness. Salt also improves texture.
- Sugar – Caster sugar or ground regular sugar in a grinder at home.
- Cardamom powder – A freshly grounded cardamom powder will make all the difference.
- Garnish – I have used slivered pistachios and rose petals. You may use crushed cashew, walnut, almonds, or pecans.
How to make this recipe? Step-by-step process –
- In a bowl, sieve maida (all-purpose flour). Keep it aside.
- In a bowl whisk ghee and sugar with a spoon or whisk until creamy, light, and pale.
- Add all-purpose flour, Sooji, salt, and cardamom powder into the ghee-sugar mixture.
- Combine everything using a spatula, then use your hands to bring the dough together. Do not knead the dough.
- If the dough looks dry, add a teaspoon of ghee and gently work the dough until it comes together.
- Rest the dough covered in the fridge for at least 30 minutes.
- Pinch a lime-sized portion of the dough. Roll it between your palms to form a smooth round shape. Flatten them slightly.
- Place it on the baking tray lined with parchment paper.
- Repeat with the rest of the cookie dough. Place them 1 inch apart since they will expand on baking.
- Using a knife, make a criss-cross pattern in the middle. You can also make a little indentation in the center instead of a criss-cross pattern.
- Refrigerate again for another 15 minutes.
- Preheat your oven to 375 degrees F (190 degrees C).
- Bake in a preheated oven for 15 to 16 minutes. It might take a little less or more time for you. Keep an eye out after 13 minutes.
- Sprinkle some slivered pistachios and rose petals.
- Note – The cookies will be soft in the middle but will firm upon cooling.
- Let the cookies cool down in the tray for at least 15 minutes. Then slowly take them out with help of a spatula and place them on a wire rack.
- Let it completely cool before storing.
- Enjoy with Tea, coffee, or milk!
Notes, pro-tips, and quick FAQs
- Please do not cut back on fat (Ghee) for this recipe. Ghee is the main ingredient in this recipe.
- After the nankhatais are shaped, put a cross or thumbprint on them. It helps the cookies to expand during baking.
- You can use butter instead of ghee too.
- Use room temperature ghee that is semi-solid and not completely melted.
- Make sure the dough is formed and has a consistency as shown in the video. If the dough feels too crumbly and is not coming together, add a few teaspoons of ghee and mix until it comes together.
- Milk powder can be used to enhance the richness.
- Please use ONLY powdered sugar and not granulated sugar.
- After baking, let the cookies cool for 15 minutes on the baking tray itself before attempting to take it out.
- Bake these goodies for 15 to 17 minutes. Depending on the oven and size of the cookies, cooking time may vary.
- Unlike other cookies, nankhatais will not brown up, and when taken out of the oven, they will still be soft and gooey. No worries, allow them to sit for 5-10 minutes on the counter and they will become firm. When completely cooled, store in an airtight container.
Yes! Chilling the dough solidifies the fat in the cookies. So when we bake cookies, the solidified fat takes time to melt, and during baking whatever steam is released puffs up the dough, and the cookie spreads out less and becomes flaky.
And if we start baking the dough without chilling, the fat (ghee) will melt right away resulting in spread-out flat and greasy cookies.
Yes, this can be baked without an oven in an idli cooker, in idli plates. Preheat the cooker with 1 ½ cups of salt, once hot, place the idli plates and bake for 18 mins.
Yes, you can. Preheat the air-fryer to 350 degrees F. Once preheated, Place the cookies in a single layer in the air-fryer basket. Bake them at @350 degrees for 15 to 17 minutes.
Simply substitute ghee with vegan butter or vegetable shortening.
These butter cookies keep well in an airtight container for up to 3 weeks in a cool dry place.
Perfect Nankhatai should be light but with rich flavors, slightly crispy inside but delicate enough that it just crumbles and melts in your mouth.
Sign of a perfectly baked Nankhatai, find three to four cracks over the surface, the texture should give you the impression that at any moment the Nankhatai will crumble.
Of course, you can!
You can add, chocolate (powder or chips), cinnamon powder, saffron, vanilla extract, or any other extract. You can also add thandai powder and make thandai-flavored cookies. Add 3 tablespoons of thandai masala powder along with the flour.
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Nankhatai Recipe
Ingredients
- 1 ¼ cup all-purpose flour (175 grams)
- 2 tablespoons fine rava (semolina) 25 grams
- ½ cup powdered sugar (80 grams)
- ½ cup ghee (115 grams)
- ¼ teaspoon salt
- ½ teaspoon cardamom powder
- 2 teaspoons slivered pistachios or nuts of your choice
- Some rose petals for garnishing
Instructions
- In a bowl, sieve maida (all-purpose flour). Keep it aside.
- In a bowl whisk ghee and sugar with a spoon or whisk until creamy, light, and pale.
- Add all-purpose flour, Sooji, salt, and cardamom powder into the ghee-sugar mixture.
- Combine everything using a spatula, then use your hands to bring the dough together. Do not knead the dough.
- If the dough looks dry, add a teaspoon of ghee and gently work the dough until it comes together.
- Rest the dough covered in the fridge for at least 30 minutes.
- Mixing ghee and flour for nankhatai dough
- Pinch a lime-sized portion of the dough. Roll it between your palms to form a smooth round shape. Flatten them slightly.
- Place it on the baking tray lined with parchment paper.
- Repeat with the rest of the cookie dough. Place them 1 inch apart since they will expand on baking.
- Using a knife, make a criss-cross pattern in the middle. You can also make a little indentation in the center instead of a criss-cross pattern.
- Refrigerate again for another 15 minutes.
- Preheat your oven to 375 degrees F (190 degrees C).
- Bake in a preheated oven for 15 to 16 minutes. It might take a little less or more time for you. Keep an eye out after 13 minutes.
- Sprinkle some slivered pistachios and rose petals.
- Note – The cookies will be soft in the middle but will firm upon cooling.
- Let the cookies cool down in the tray for at least 15 minutes. Then slowly take them out with help of a spatula and place them on a wire rack.
- Let it completely cool before storing.
- Enjoy with Tea, coffee, or milk!
Video
Notes
- Please do not cut back on fat (Ghee) for this recipe. Ghee is the main ingredient in this recipe.
- After the nankhatais are shaped, put a cross or thumbprint on them. It helps the cookies to expand during baking.
- You can use butter instead of ghee too.
- Use room temperature ghee that is semi-solid and not completely melted.
- Make sure the dough is formed and has a consistency as shown in the video. If the dough feels too crumbly and is not coming together, add a few teaspoons of ghee and mix until it comes together.
- Milk powder can be used to enhance the richness.
- Please use ONLY powdered sugar and not granulated sugar.
- After baking, let the cookies cool for 15 minutes on the baking tray itself before attempting to take it out.
- Bake these goodies for 15 to 17 minutes. Depending on the oven and size of the cookies, cooking time may vary.
- Unlike other cookies, nankhatais will not brown up, and when taken out of the oven, they will still be soft and gooey. No worries, allow them to sit for 5-10 minutes on the counter and they will become firm. When completely cooled, store in an airtight container.
- I tweaked this recipe a bit and updated it with new pics, and video, originally published in October 2020.
Nutrition
Warm Regards,
Dhwani.
Good blog
Thanks 🙂
Followed your recipe with the following modifications –
(1) Used 8-10 pods of cardamom and ground the seeds along with the sugar. (Didn’t have cardamom powder on hand.)
(2) Refrigerated the dough overnight as I do with cookie dough in order to deepen the flavours.
My changes are minor and I feel the base recipe would still deliver a 5 star biscuit. Delicious stuff. Thanks for the detailed notes and tips.
Thank you for the feedback 🙂