Nankhatai is a beloved traditional Indian shortbread cookie known for its crumbly texture and aromatic flavor of cardamom and nutmeg.
A timeless favorite for tea-time snacks, it has been a cherished delight in Indian households for generations.
Dear Lykkers, perfect for pairing with a warm cup of chai, this cookie is simple to make and even simpler to enjoy. Here’s how you can create two variations of this delightful treat—one with all-purpose flour and another with whole wheat flour.
What is Nankhatai?
Nankhatai is a cardamom-spiced cookie often found in Indian bakeries, especially during festive seasons like Diwali. Known for its buttery texture and aromatic spices, it’s a nostalgic treat that evokes warm memories of home. Prepared with simple ingredients such as flour, sugar, and ghee, this cookie combines simplicity with irresistible flavor. It can be made with a touch of besan (gram flour) for added nuttiness or even with whole wheat flour for a healthier twist.
No Oven Nankhatai Recipe | Simple Ingredients, Eggless | बिना ओवन के नानखटाई | Chef Sanjyot Keer
Video by Your Food Lab
2 Recipes for Perfect Nankhatai
Recipe 1: Nankhatai with All-Purpose Flour
This version uses a combination of all-purpose flour, gram flour, and ghee to create the traditional melt-in-your-mouth texture.
Recipe 2: Whole Wheat Nankhatai
For a healthier option, whole wheat flour replaces all-purpose flour, offering a slightly denser but equally delicious cookie.
Step-by-Step Guide
How to Make Nankhatai
Preparation
Grind ½ cup sugar (100 grams) into a fine powder and set aside.
Preheat the oven to 180°C (356°F).
Mix the powdered sugar with ⅓ to ½ cup semi-solid ghee (70 grams) in a bowl. Whip until light, fluffy, and creamy.
Making the Dough
4. Sift together 1 cup all-purpose flour (125 grams), ⅓ cup gram flour (40 grams), 1 teaspoon baking powder, and ½ teaspoon baking soda.
5. Add ½ tablespoon yogurt and 2 tablespoons fine rava (semolina) to the creamed ghee and sugar.
6. Mix in ½ teaspoon cardamom powder and ⅛ teaspoon nutmeg powder.
7. Gradually fold in the dry ingredients to form a soft dough. Add 2-4 tablespoons of milk if needed to bind the dough.
Shaping and Baking
8. Roll medium-sized balls from the dough, flatten slightly, and place on a baking tray.
9. Optionally, press almonds or chironji on top for decoration.
10. Bake for 20-25 minutes until light golden. Cool on a wire rack before storing in an airtight container.
How to Make Whole Wheat Nankhatai
Preparation
Grind ⅓ cup sugar (70 grams) with 4-5 green cardamoms, a pinch of saffron, and ⅛ teaspoon nutmeg to a fine powder.
Sift 1 cup whole wheat flour, 2 tablespoons gram flour, and ¼ teaspoon baking soda.
Making the Dough
3. Mix sifted dry ingredients with ½ cup chilled butter or semi-solid ghee (70 grams) until crumbly.
4. Add the powdered sugar and mix gently.
5. Add 1-2 tablespoons of milk to bind the dough.
Shaping and Baking
6. Roll into small balls, flatten slightly, and place on a greased tray.
7. Bake in a preheated oven at 180°C (356°F) for 20-25 minutes.
Expert Tips for Perfect Nankhatai
Use Besan and Rava
Adding gram flour and semolina enhances the nutty flavor and adds crunch.
Perfect Ghee Consistency
Ensure the ghee is semi-solid with a granular texture for best results.
No Kneading
Avoid kneading; gently gather the mixture to form a dough.
Store for Days
Nankhatai can be made in bulk and stored in an airtight container to enjoy for days.
These simple yet delicious cookies are a must-try for any occasion or just as a delightful tea-time companion.
