Are you looking for light and crumbly cookies to enjoy with your cup of tea? If yes, then this bite-sized, melt-in-your-mouth Nankhatai recipe is perfect for you! Just like the French Macaroons, these Indian Cookies just require a few staple ingredients and can be made easily.
According to food historians, nankhatai is believed to have been invented in Surat in the 16th century. This was the time when the Dutch and Indians are known to be the important spice traders. According to history, a Dutch couple set up a bakery in Surat to meet the requirements of local Dutch residents. When they left India, the Dutch handed over the bakery to an Iranian.
The Most Delicious and Best Nankhatai Recipe!
For people who are unfamiliar with this term, the name nankhatai is a combination of two Persian words. ‘Naan’ translates to bread in English and ‘Khatai’ means light and fluffy biscuit. In simple terms, the word ‘Nankhatai’ translates to light, fluffy, buttery biscuits or Indian shortbread cookies without eggs.
Here, the recipe for nankhatai includes all-purpose flour, sugar, and ghee or butter along with a dash of cardamom and nutmeg. We use a generous amount of ghee to make the dough, to give these nankhatai a tender and crumbly texture.
So, get ready to fill your home with the delightful aroma of nankhatai. Let’s see how you can make nankhatai at home without any hassle!
Quick Stats
Prep time: 15 minutes
Cooking time: 25 minutes
Servings: 10 nankhatais
Ingredients
- 1 cup all-purpose flour (Maida)
- ¼ cup gram flour (besan)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoon sooji
- 2 to 3 pinches of nutmeg powder (jaiphal powder)
- ½ teaspoon cardamom powder
- ½ cup Ghee (semi-solid)
- ½ cup sugar
- ½ tablespoon dahi (yogurt)
- 1 to 2 tablespoons milk
- few almonds or chironji
Method to Prepare
- Firstly, preheat the oven to 180 degrees and line a baking tray with parchment paper.
- Take a grinder jar and add sugar to it. Pulse it and powder the sugar finely in it. Add this powdered sugar along with ghee in an electric mixer or blender.
- Cream them together until you get a creamy, smooth, and light mixture.
- Now, take a bowl and gradually sift all-purpose flour, besan, baking powder, and baking soda and keep it aside.
- Add yogurt to the creamed ghee mixture and give it a good mix.
- Now, add the dry ingredients with sooji, cardamom powder, and nutmeg powder to the ghee mixture.
- Give it a gentle mix. DO NOT KNEAD.
- You just need to mix and gather it into a smooth dough. If the prepared dough is too crumbly then add 1 to 3 tablespoons of milk. Mix lightly and carefully bring the mixture to a dough.
- Make medium-sized balls from the dough and roll them even with your palms. Slightly flatten these tender and soft nankhatai balls and press almonds or chironji on top.
- You can also design as you like with the help of a fork or toothpick.
- Place nankhatais in the parchment-lined baking tray.
- Ensure that there is enough space between them as they will expand while baking.
- Slide the baking tray into the preheated oven for a 20 to 25 minutes baking session, until your nankhatais are golden brown.
- Remove the nankhatais from the oven and place them on a wire rack for cooling.
- Serve them warm and enjoy!
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Final Words
Unique and tasty cookie variations from Indian cuisine – Nankhatai can certainly satisfy your sweet cravings. It is an excellent accompaniment to coffee or tea at any time of the day! So, without any delay, try this delectable recipe and enjoy a hearty, toothsome, and easy Indian snack that you cherished in your childhood!
