Learn how to make nankhatai recipe at home with simple ingredients like wheat flour, sugar & ghee. It's a simple egg free Indian cookie recipe for kids too.
½cup/ 52 grams Besan( chickpea flour or chana dal atta)
¼cup/ 45 grams Rawa( Semolina flour)
½teaspooncardamom(Elaichi powder)
¼teaspoonfreshly grated nutmegoptional.
¼ teaspoonsalt
Toppings
Chopped Almonds
Chopped Pistachios
Instructions
In a bowl whisk ghee and sugar with a spoon until creamy.
Add in all the flours called for, cardamom, nutmeg & salt.
Initially mix well with spoon then use your fingers and palm to rub the flour and put it together.
Knead it until it forms a smooth dough.
Rest the dough covered in the fridge for at least 15-20 minutes.
Pre heat your oven at 350 deg F or 180 deg C.
Divide the dough into equal balls. (9 balls for large cookies or 16 balls for small cookies)
Flatten them a bit. Please note these cookies wont spread or rise much.
Make crisscross lines on each cookie and put some chopped nuts in the center if desired.
Bake in a pre-heated oven for 17-19 minutes for large and 10-12 minutes for smaller cookies.
Let the cookies cool down in the tray for at least 10 minutes. Then slowly take them out with help of a spatula.
Let it completely cool before storing.
Video
Notes
Please go through FAQ section above for more details.
The heat of your palm is enough to knead a smooth dough.
Be patient you do not need to add any extra liquid to bring the dough together.
As quality of flour varies, different flours absorb liquid differently. Even after kneading for 5 minutes, if the dough is crumbly and doesn’t come together in a smooth ball then add 1 teaspoon ghee at a time to get to that consistency.
Substitute Besan for same amount of maida or atta.
I have used Confectioners sugar that has cornstarch mixed in it. It makes nankhatai really light and tender. You may use powdered sugar or as it it is called boora shakkar in hindi.
It is not necessary to grease the baking tray.
Nuts toppings is optional. You may even use single almond or chocolate sprinkles on top.
For flavoring you may add pinch of saffron if desired.
How to know that the cookies are done?
Every oven is different.For smaller cookies I bake for 12 minutes and larger ones for 18 minutes.You know the cookies are done when they are dry to touch and not doughy , browned a little at the base. They will be still soft when taken out of the oven. Do not over bake. They keep on cooking with residual heat out of the oven.Cookies will become firm only after they cool down so be patient.
How to store Nankhatai cookies?
These butter cookies keep well in an airtight container for up to 3 weeks in a cool dry place. But I bet they will get over before that.
Expert Tips on making the best Nankhatai –
• Use room temperature ghee that is semi solid and not completely melted.• Use powdered sugar and not granulated sugar.• It is important to rest the dough in the fridge for 15-20 minutes to retain the shape.• After baking, let the cookies cool for 10-15 minutes on the baking tray itself before attempting to take it out.