Nankhatai is an Indian eggless cookie/shortbread popularly served during teatime or as an evening snack. They are also made during special occasions and festivals like Diwali. Unlike many other cookies, these require very minimal ingredients that are already available in your pantry.
This recipe is said to originate from Surat in the 16th Century. When a certain Dutch bakery started losing it customers, it started selling selling dried bread at low price. Further experimentation led to the recipe of Nankhatai. The word “Nan” refers to bread and “Khatai” refer to biscuit.
Adding butter to this recipe makes the biscuit a melt-in-your mouth goodness. Traditionally served with evening tea or snacks, this treat later on evolved to becoming a favourite during festival, especially Diwali. Unfortunately, with the likes of commercial biscuits of Indian and foreign brands becoming popular, this traditional and simple delicacy is dying a slow death.
Check out some of our other recipes for Diwali like: Asoka Halwa , Namak Para, Paneer Gulkand Barfi
About the Recipe
This Nankhatai recipe is perfect for beginner bakers who want to try something new and delicious. You don’t need any fancy equipment or hard-to-find ingredients. The combination of wheat flour and a touch of maida creates the perfect texture, while ghee gives these cookies their rich, buttery flavor. The cardamom adds that wonderful aromatic touch that makes these cookies so special. Best of all, they keep well in an airtight container, so you can make a big batch and enjoy them for days.
Why You’ll Love This Recipe
These cookies are seriously addictive. The texture is what gets me every time – they’re crispy when you first bite into them, then they crumble perfectly in your mouth. The ghee gives them such a rich, nutty flavor that’s completely different from regular butter cookies. And that hint of cardamom? It makes your whole kitchen smell like a cozy Indian bakery. They’re not too sweet either, which means you can easily have two or three with your afternoon tea. Plus, they look so pretty with those little pistachio pieces on top – perfect for serving to guests.
Cooking Tips
Don’t add any water to the dough, even if it seems dry at first. The ghee will bring everything together beautifully. Make sure your ghee is melted but not hot when you add it. If the dough feels too soft, let it rest for 10 minutes before shaping. Press the cookies gently when flattening – you want them slightly thick, not paper-thin. Watch them carefully while baking since they can go from golden to burnt quickly.
Serving and Storing Suggestions
This recipe makes about 20-25 cookies and takes roughly 45 minutes total. Serve these warm with a cup of chai or coffee – the combination is surely perfect. They also make lovely gifts when packed in pretty boxes. Store them in an airtight container at room temperature for up to a week. They actually taste even better the next day when the flavors have had time to meld together.
Similar Recipes
- Butter cookies
- Shortbread cookies
- Gujiya
- Mathri
- Shakkar pare
Nutrient Benefits
Ghee provides healthy fats and adds a rich flavor that’s easier to digest than regular butter. Cardamom aids digestion and adds antioxidants to these treats. Pistachios contribute protein, healthy fats, and vitamin E. While these are without a doubt a sweet treat, the combination of wheat flour and nuts provides some fiber and nutrients. The moderate sweetness makes them a better choice than many store-bought cookies.
Nankhatai
Ingredients
- 4 Cups Wheat Flour
- 6 tbsp Maida
- 1 Cup Sugar
- ½ Cup Ghee melted
- 2 Cardamom
- 15 Pistachios (or any other nuts)
- a pinch Baking Powder
Instructions
- Preheat the oven at 375F | 190C
- Powder the sugar and cardamon. Transfer to a bowl.
- Coarsely powder the pistachios for decoration.
- Add wheat flour, maida, powdered sugar and cardamom to a bowl. Add the baking powder and mix well.
- Gradually add ghee and mix well to a pliable dough.
- Do not add water.
- Make even sized balls and flatten them slightly.
- Dust a baking tray with little flour and grease it with ghee
- Place the prepared balls on the tray and make a cross pattern on top. Garnish with some pistachios.
- Place the tray into the preheated oven and bake until the nankhatais start changing colour to golden brown.
- Remove and allow them to cool and firm up
- Store them in an air tight container.
- Serve as a snack.
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Frequently Asked Questions
Can I substitute butter for ghee in this recipe?
Yes, you can use melted butter instead of ghee, but the flavor won’t be quite the same. Ghee gives these cookies their traditional nutty taste and helps create that perfect crumbly texture. If you use butter, make sure it’s unsalted and completely melted before adding it to your dry ingredients.
Why are my nankhatai spreading too much while baking?
This usually happens when the dough is too soft or warm. Make sure your ghee isn’t hot when you mix it in, and let the dough rest for 10-15 minutes before shaping. Also, don’t press the cookies too flat – they should be slightly thick when you put them on the baking tray.
How do I know when the nankhatai are done baking?
Look for a light golden brown color on the edges and bottom. They should still look slightly pale on top but feel firm when gently touched. They’ll continue cooking a bit from residual heat even after you remove them from the oven, so don’t overbake them.
3 comments
Thank for your recet Allah give giv you in dunia and Akrirah Ameen
yummy and interesting… i love cooking and i can do it…. i need recipe for my guide
awesome,will try for sure.