Last updated on May 19th, 2019
Nankhatai recipe with step by step photos. Indian traditional eggless cookies or Indian shortbread cookies made during Diwali. Easy to make tasty nankhatai or short bread cookies with few ingredients. These eggless Indian cookies are made with plain flour traditionally. Also some besan or gram flour is used for nutty flavor and taste. The authentic nankhatais are spiced with cardamom and nutmeg. These nankhatais are popular tea time cookies in India. These are available in every local Indian bakery.
There are many variations in nankhatai recipe. The authentic nankhatai recipe uses plain flour, semolina and gram flour. However we can easily replace plain flour wheat flour in this recipe. For making authentic nankhatai recipe you can follow my recipe and use plain flour if you wish. In this recipe I have used whole wheat flour, besan and semolina. Along with that I have also used some crushed pistachio. Adding pistachio adds to the taste of nankhatai.
You can easily make nankhatai at home even without oven. Making nankhatai in pressure cooker is very easy. You can follow the steps in this how to make cake in pressure cooker recipe. Just use a tray that will fit in your pressure cooker.
To make nankhatai recipe you can use cardamom and nutmeg alone as spices. But here I have used saffron too. These nankhatais are so tasty and crispy. I have used raw cane sugar in this recipe. So this nankhatai recipe is a wholesome food for toddlers and kids too. Just serve with some milk.
Traditionally nankhatai is served with tea. You can also serve it with other festival snacks like chivda, bhakarwadi, badam halwa, oats mixture.
If you are looking for more easy eggless cookies recipes do check chocolate chip cookies, khara biscuits, rava cookies recipes
How to make nankhatai recipe with step by step photos.
Preheat oven at 180C for 15 minutes.
Before you begin make sure all the ingredients are at room temperature.The ghee should be solid.
Take ghee and powdered sugar in a mixing bowl. Add cardamom powder, nutmeg and saffron. Mix well. Whisk until light and creamy.
Add the flours and powdered pistachio. Mix gently. Do not knead the dough by applying pressure. Just gently bring everything together.
divide the dough into 12-15 small balls.
Flatten the ball. Place some pistachios on each cookie.
Arrange in a greased cookie tray. Bake for 12-15 minutes. Let cool. Store in airtight container. Serve nankhatai with tea or coffee.
Nankhatai recipe card below:
Nankhatai recipe | How to make naankhatai recipe | Indian shortbread cookies
Ingredients
- 1 cup whole wheat flour
- 1/4 cup gram flour
- 2 tablespoons semolina or rava
- 2 tablespoons coarsely powdered pistachios + more for garnish
- 1/2 cup raw cane sugar powdered
- 1/3 cup ghee
- 1/2 teaspoon cardamom powder
- A pinch of nutmeg powder
- 1/4 teaspoon saffron strands
- A pinch of salt
Instructions
- Preheat oven at 180C for 15 minutes.
- Before you begin make sure all the ingredients are at room temperature.The ghee should be solid.
- Take ghee and powdered sugar in a mixing bowl. Add cardamom powder, nutmeg and saffron. Mix well. Whisk until light and creamy.
- To the ghee sugar mixture add the flours and powdered pistachio. Mix gently. Do not knead the dough by applying pressure. Just gently bring everything together.
- divide the dough into 12-15 small balls.
- Flatten the ball and place some pistachios on each cookie.
- Arrange in a greased cookie tray. Bake for 12-15 minutes. Let cool and store in airtight container. Serve nankhatai with tea or coffee.
Notes
You can use butter instead of ghee. Make sure butter is soft at room temperature.
It is yummy easy recipe for nankhatai. Thanks!
Is it to be baked with both rods on?Looks very delicious