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    Whisk Affair » Recipes » Baking » Cookies » Nankhatai

    Published: Sep 13, 2020 | Last Updated On: Sep 26, 2020 by Neha Mathur

    Nankhatai

    6550 shares
    Jump to Recipe

    Nankhatai is a delicious crunchy Indian shortbread cookie made using ghee and flour. Make this yummy eggless bakery-style cookie at home using my simple recipe.

    If you are looking for more Cookie recipes to serve along with your evening tea or coffee, here are some – Almond Cookies, Banana Cookies, Peanut Butter Cookies, Funfetti Cookies, and Buttery Piped Shortbread Cookies.

    Nankhatai served on a platter.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step By Step Recipe
    • Frequently Asked Questions
    • Variations
    • Storage Suggestions
    • Recipe Card

    About This Recipe

    Soft and crunchy, Nankhatai is Indian shortbread-like cookies that are loaded with the goodness of ghee/clarified butter, cardamom powder, and almonds.

    They are super simple to make and so delicious that they will just melt in your mouth. This recipe can be turn around within 10 minutes and believe me, the freshly baked cookies will fill your house with a beautiful aroma, that is hard to resist.

    Each and everyone has their own way of making this super-soft Indian cookie. While some prepare it just with all-purpose flour, some like to make it with a combination of besan/chickpea flour and all-purpose flour. I always make it with the second option!

    This one is made with lots of ghee, making it perfect to munch on during festivals and also to serve to your guests. Believe me, this will be a show stopper at your snacks table. It is also available in most of the Indian bakeries, and you will love them in the first bite itself.

    This homemade Nankhatai is,

    • Eggless
    • Addictive
    • Rich
    • Just like the bakery ones
    • Melt in mouth cookies
    • Perfect for the festive season

    Ingredients

    Nankhatai Ingredients.

    Flour – These sweet requires very basic ingredients. It uses a mixture of Chickpea (besan) and All-purpose flour (maida). You can also skip adding besan and make it just with all-purpose flour.

    Some even add a little Sooji, to give it a crunchy texture.

    Cardamom Powder – This adds that Indian touch to the cookies, which makes it irresistible. If you do not have cardamom powder, you can also add crushed cardamom seeds.

    Ghee – Ghee or Clarified Butter makes these cookies super rich and soft.

    Powdered Sugar – You can adjust the amount of sugar, according to your taste. If you like it to be sweeter, you can increase the amount of sugar.

    Salt & Baking Soda – baking soda helps to make these cookies rise and even adds to the soft texture. A little salt adds a nice flavor.

    Almond – Almonds are slivered and then added on the top, which adds a nice bite in these super soft and melt in mouth cookies.

    You can also add some Saffron Strands and chopped Pistachios on top along with slivered almonds.

    Step By Step Recipe

    Chickpea flour, all purpose flour, salt and baking soda added in a bowl.

    Chickpea flour, all purpose flour, salt and baking soda added in a bowl.

    Add cardamom powder in this mixture and mix well.

    Cardamom powder added in the bowl.

    Add ghee and powdered sugar and make s oft dough.

    Ghee and powdered sugar added in the bowl.
    Soft dough made.

    Divide the dough into 15-20 parts and make rounds. Gently press the rounds and arrange them on a baking tray.

    Small balls made from the dough and arranged on a baking tray.

    Keep some slivered almonds on top. Cover the tray with a cling wrap and refrigerate the cookies for 30 minutes.

    Almond slivers kept on the pressed dough balls.

    Preheat the oven to 175 degrees C. Bake the cookies for 10-12 minutes, till slightly browned. Remove from oven and cool on a cooling rack.

    Ready nankhatai.

    Frequently Asked Questions

    Can we use Whole Wheat Flour to make Nankhatai?

    Yes, you can use whole wheat flour instead of all-purpose flour, but the texture will differ a bit and it won’t be as soft as the maida ones.

    Can we use Butter instead of Ghee?

    Traditionally, these Indian cookies use ghee, but if it is not available you can use melted butter instead. You can use both salted and unsalted butter.

    You can even use oil instead of Butter and Ghee.

    How to make it in a Pressure Cooker?

    To prepare it in a pressure cooker, follow the recipe and shape the cookies using the dough. Now, fill 1 inch of the cooker base with crystal salt. Once done, add a stand in the cooker. Let the cooker preheat for about 10-15 minutes.

    Add the cookies on the plate and put the plate on the stand. Remove the whistle and close the lid. Let it bake for about 10 minutes on low flame. let them cool down fully, before serving.

    Variations

    Coconut Nankhatai – Just add in 1 cup of Desiccated Coconut in the cookie dough and follow the same recipe.

    Chocolate Nankhatai – Add in ¼ cup of Cocoa Powder in the cookie dough. You can also add in a little Nutmeg Powder to enhance the flavor of these Indian Chocolate Cookies.

    Masala/ Spiced Nankhatai – To prepare savory spiced Nankhatai, you can add a mixture of curry leaves, peppercorns, chili flakes, garam masala, ginger, salt, and asafoetida. Roast these spices in a little ghee and then grind it into a coarse mixture before adding into the cookie mixture. Skip adding the sugar in this case.

    Storage Suggestions

    These Nankhatai Biscuits lasts for about a week at room temperature. Store them in a sealed glass jar or in an airtight container.

    Keep the biscuit away from moisture/humidity, as they might get stale and lose their crunch.

    You might also like

    • Peda
    • North Indian Style Sooji Halwa (Suji Ka Sheera, Indian Semolina Pudding)
    • Seviyan Kheer (Vermicelli Kheer)
    • Mawa Gujiya

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Nankhatai is a delicious crunchy Indian shortbread cookie made using ghee and flour. Make this yummy eggless bakery-style cookie at home using my simple recipe.

    Nankhatai Recipe

    Nankhatai is a delicious crunchy Indian shortbread cookie made using ghee and flour. Make this yummy eggless bakery-style cookie at home using my simple recipe.
    3.57 from 23 votes
    Print Pin Rate
    Course: Cookies
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 15 people
    Calories: 225kcal
    Author: Neha Mathur

    Ingredients 

    • ½ cup Besan / Chickpea flour
    • 2 cups Maida / All purpose flour
    • 1 Pinch of salt
    • ⅛ teaspoon Baking soda
    • 1 teaspoon Cardamom powder
    • 1 cup Ghee (use regular butter if not available)
    • 1 cup Powdered sugar (sifted)
    • 5 – 6 Almonds (slivered for garnishing)
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    Instructions

    • Mix chickpea flour, all purpose flour, salt, and baking soda in a bowl. Add cardamom powder and mix well.
    • Add ghee and powdered sugar and mix to make a soft dough.
    • Divide the dough into 15-20 equal size parts and make rounds.
    • Press the rounds gently and keep some slivered almonds on top. Arrange the cookies on a baking tray.
    • Cover the tray with a cling wrap and refrigerate the cookies for 30 minutes.
    • Pre heat the oven to 175 degrees C.
    • Bake the cookies for 10-12 minutes, till slightly browned.
    • Remove from oven and cool on a cooling rack.
    • Store in an airtight container for up to a week.

    Notes

    These cookies tend to burn very fast so keep a close eye on them while baking.
     

    Nutrition

    Calories: 225kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 15mg | Potassium: 74mg | Fiber: 1g | Sugar: 9g | Calcium: 7mg | Iron: 1mg
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    Reader Interactions

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      Recipe Rating




    1. Uma Pandey

      October 19, 2014 at 5:23 am

      Thank you for sharing the recipe. I used the same recipe and baked nan khatai. It turned out yum.. I am going to post pictures in fb.

      Reply
      • msnehamathur

        October 19, 2014 at 5:12 pm

        Thnx for tryin the recipe Uma. I am happy they turned out good for you.

        Reply
        • Debbie

          May 19, 2015 at 5:44 pm

          I see this recipe calls for.cardamom but it doesn’t say how much?

          Reply
          • msnehamathur

            May 20, 2015 at 1:25 am

            Hello Debbie. Thnx for noticing. Will edit the recipe. Thnx again

            Reply
    2. Shubhada

      October 17, 2016 at 6:50 am

      Tried ur nankhatai recipe….they turned really awsome…..Just wanted to know if i replace maida with whole wheat flour…should i keep all other ingredients same or any change is required especially in baking soda measurement….

      Reply
      • msnehamathur

        October 18, 2016 at 10:02 am

        Thnx Shubhada. happy that they turned out good for you. To use Whole wheat flour instead of Maida, just increase the amount of Baking soda a little bit.

        Reply
    3. Isha Agrawal

      April 10, 2020 at 6:23 pm

      I tried this recepie today and it came very soft and delicious
      Thank you soo much for sharing

      Reply
      • Neha Mathur

        April 11, 2020 at 3:15 am

        Thanks for trying 🙂

        Reply
    4. Mariam

      April 26, 2020 at 1:20 pm

      Hello thank you for sharing your recipe, may I ask how much 1 cup equates to in grams? I am aiming to try these but don’t want to get them wrong with measurements 🙂

      Reply
      • Neha Mathur

        April 26, 2020 at 3:13 pm

        Each ingredient has different weight in grams per cup. Ex Maida 1 cup is about 120gms; Besan 1 cup is about 150gms; powdered sugar 1 cup is about 120gms; and 1 cup butter/ghee is about 225gms.

        Reply
        • Mariam

          April 28, 2020 at 1:41 pm

          Thank you so much for this breakdown, that’s more than helpful, I will make them and surprise my Daddi today 🙂

          Reply
          • Neha Mathur

            May 03, 2020 at 10:40 am

            Welcome!

            Reply
    5. Mufida

      August 02, 2021 at 2:52 pm

      I tried this recipe and it was the best recipe I have ever tried I substitute chickpeas flour with cornstarch flour and it came out perfectly…..thank u so much for sharing

      Reply
    6. Shamla Nurbadh

      June 12, 2022 at 5:26 am

      5 stars
      Thanks so much for this recipe I tried it and it came out perfect.

      Reply

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