Nankhatai Recipe
Nankhatai is a delicious crunchy Indian eggless shortbread cookie made using ghee and flour. Make this yummy bakery-style cookie at home using my easy recipe.
Servings: 24 pieces
Ingredients
- 60 grams chickpea flour (besan, gram flour) ½ cup
- 240 grams all-purpose flour (maida) 2 cups
- 1 pinch of salt
- 1 teaspoon cardamom powder
- ⅛ teaspoon baking soda
- 220 grams ghee 1 cup
- 125 grams powdered sugar 1 cup
- 5-6 almonds slivered, for garnishing
Instructions
- Add chickpea flour, all-purpose flour, salt, cardamom powder, and baking soda in a medium bowl and mix well
- Whisk ghee and powdered sugar in another large bowl until combined.
- Add the dry mixture to the ghee mixture and mix using your clean fingers to make a soft dough.
- Divide the dough into 22-24 equal parts and roll each part to make a ball. Gently press the balls and arrange them on a baking tray in a single layer.
- Note - If the baking tray is small, then make the nankhatai in batches.
- Press some slivered almonds on top of the cookies.
- Cover the tray with a cling wrap and refrigerate the cookies for 30 minutes.
- Preheat the oven to 180℃ (360℉).
- Once the oven is preheated, keep the tray in the middle rack of the oven and bake the cookies for 10-12 minutes, till slightly browned.
- Remove from the oven and let them rest for 5 minutes. Transfer to a cooling rack and cool completely.
- Store in an airtight container for up to 2-3 weeks at room temperature.
Video
Notes
Nankhatai tend to burn very fast so keep a close eye on them while baking.
Powder the regular sugar in a grinder. Do not use confectioner's sugar, which is sometimes also called powdered sugar. Confectioner's sugar has cornstarch added to it, which can alter the texture of nan khatai.
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
