- Yield: 19 nos
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nankhatai-Indian Shortbread Cookies
Nankhatai is an Indian style cookie that is a perfect tea time snack. They are usually made during the Diwali festival in India. Perfect nankhatai that look exactly like the bakery bought ones. I am sure you cant resist them. So crisp, yet soft that the minute you put them in your mouth, they just melt away.
- All purpose flour (maida) - 1 and 1/2 cup
- Gram Flour (Besan) - 1/2 cup
- Semolina ( Sooji/Rava) - 1/2 cup
- Ghee - 1 cup
- Powdered Sugar - 1 cup
- Cardamom powder ( Elaichi Powder) - 1 tsp
- Baking powder - 1 tsp
- Measure all the ingredients and keep them ready.
- Sieve Maida, Besan and baking powder.
- In bowl mix all the dry ingredients, maida, Besan ,Sooji and Baking powder.
- To make the dough, in a big flat plate or bowl add powdered sugar and ghee and mix well for around 5 minutes.
- Add the dry ingredients and elaichi powder to the ghee and sugar mixture and knead into soft dough.
- Make small balls and flatten them by pressing them gently between your palms and place them on a greased baking tray. This recipe makes approximately 19-20 big sized cookies . It varies depending on the size you want to make.Preheat the oven at 200 degree C for 10 minutes.
- Place the baking try in the oven at 180 degree C for 15 – 20 minutes.
- Once they are out from the oven they will be soft, so avoid touching them.
- Let them cool down completely after which they are ready to serve.
- Store them in an airtight container.
Generally recipes are easy to make n yummy to taste. ..
I always thought nan khatais were somehow more complicated based on the name. But this looks so fantastically easy! I must try this soon!
Hey Tina, Do try it out and let me know how it turns out
Hi. Can we make it with less ghee and less sugar. Or with stevia or other artificial sweetener for people with diabetes. And what would be the quantity of the sweetner. Thanks
Hey Rajni, You can use artificial sweetener , thats no issue at all. However for the ghee content , thats what makes them melt in the mouth. however you could try using lesser ghee/ butter as well but wouldn’t be able to guarantee the texture. Do try it out and let me know how it turns out:)
Your recope is big time hit…i have tried your nankhatai recipe…n it turned out awsm..
Thank you so much for your feedback Bhawna. I am glad it did
Hi, I want to make this with less sugar..and with Jeera .. so how abt the measurements.
You can always reduce the sugar quantity that shldnt affect the over all taste of the Nankhatai.