NANKHATAI | HOW TO MAKE NANKHATAI COOKIES

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Nankatai are melt in mouth, flavorful, eggless Indian biscuits or shortbread cookies prepared using just 5 ingredients.

**This is my old blog post updated with new pictures.**

The bakery near our house had one of the best nankhatai and whenever we had guests visiting our house, this would be our common tea time snack because it’s loved by all. Nobody can stop eating just one. So we always get it in large numbers 🙂

I have tried to replicate and recreate the old beautiful memories. Nankhatais are popular bakery style Indian biscuits. There are variations in which this nankhatai can be prepared. You can even use combination of flours. Traditionally all purpose flour (maida) is used and this is my grand moms recipe. Narayan Katar or Nankhatai is prepared and served this way in Konkani cuisine,  coastal Karnataka.

I have followed this recipe below multiple times and so have my readers. A no fail recipe.

You can also check out my variations to nankhatai like<
  • Wheat Nankhatai -This is prepared using whole wheat flour
  • Ragi Nankhatai – Mixture of flour and ragi

My family just loves it. I don’t miss the bakery cookies anymore. Make sure your reserve some for you even before you serve because this will disappear in no time :-). This is also called narayan katar in konkani and is similar to pecan sandies available here in the United States.

How to serve Nankhatai?

Serve it as a snack with a cup of coffee or tea or as a sweet after lunch or dinner.  This is a very good and simple recipe to make at home for any special occasions or festivals like Ganesh Chaturthi, Navratri, Diwali, Holi  or even give it as gift for Raksha Bandhan or Christmas.

What are the ingredients used to make Nankhatai or What is Nankhatai made of ?

Flour : As I said traditionally only maida or all purpose flour is used.  You can combine wheat flour,  besan or even ragi flour.  To make it healthy, make it with whole grain flour.

Fat : My grand mom prepares it only with dalda or shortening. I have tried it even with ghee in semi solid state.  I like both the versions and they are unique in their own way.

Sugar : I use granulated fine sugar for all my baking recipes.  If you are in India you make sure to powder the sugar in mixer.

Cardamom powder : Powder the cardamom seeds in mortar pestle or add the seeds along with sugar when you powder them.  You can even add vanilla flavor or nutmeg if desired.

Baking soda : This is used mainly to make it fluffy, airy and crisp.  If this is skipped, cookies will be dense.

Salt : Optional ingredient but adding a pinch to your cookies gives bolder flavors, makes everything taste better.

Ingredients amount ratio used to Make Nankhatai

1 1/2 cups All purpose flour or Maida
3/4 tsp Baking soda
3/4 cup Fine sugar or Powdered sugar
1/4 tsp Cardamom powder
1/8 tsp or A pinch of Salt (Optional)
2/3 cup Ghee or Vegetable shortening (also known as dalda or clarified butter)

How to make the best Nankhatai or butter cookies from scratch ??

No liquid is added to make nankhatai dough. In a bowl combine flour, fine sugar, baking powder, cardamom powder, salt and mix. Now add shortening (or ghee) and mix well till the dough is formed. Cover and keep it aside for 30 minutes.

Preheat the oven to 300 degree F. Form around 16 golf (or table tennis) size balls and place it in a baking tray lined with parchment paper.  Make sure you keep some space between them, at least 1 inch apart.

Bake for 20 to 25 minutes or until cracks are formed at the top and bottom becomes light golden in color. This is very important. Do not over bake the cookies. Since oven temperature varies it may take more or less time. Keep checking it.

These cookies own’t brown but cracks are formed for perfect nankhatais.  They may look soft when they come out of the oven but will crisp up as it cools down completely.

For those who want to use ghee,  make sure you use them in semi solid state or even use butter at room temperature (semi solid state). The texture of cookies and time for baking may vary accordingly.

In USA, fine granulated sugar is readily available in market. In India, sugar which we use at home is coarse, so grind it in mixer to get it to powdered form before adding it to form the nankhatai dough. This powdered sugar is different from confectioners sugar

How to make nankhatai in microwave convection mode?

Preheat the microwave oven to convection mode 180 degree c. Then bake nankhatais for 15-20 mins or until it’s done.

How to store nankhatai cookies or butter biscuits?

You can store nankhatais in air tight container for up to 10 days.

 

Detailed Recipe for Nankhatai | Nankhatai Cookies | How to make Nankhatai

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NANKHATAI RECIPE | NANKHATAI COOKIES | HOW TO MAKE NANKHATAI
Prep Time
10 mins

Cook Time
30 mins

Resting Time
30 mins

Total Time
1 hr 10 mins

 

Nankatai are melt in mouth, flavorful, eggless Indian biscuits or shortbread cookies prepared using just 5 ingredients.

Course:

Dessert, Snack, sweets
Cuisine:

Indian, Konkani, Maharashtra, Mumbai, north indian, South Indian
Keyword:

butter biscuits, butter cookies, Cardamom, Cookies, Diwali Recipes, eid, Festival recipes, holi, Indian biscuits, Kids Friendly, Mithai, Nankhatai cookies, Navratri, Pecan Sandies, ramzan, Shortbread Biscuits, vegan cookies
Servings: 16
Author: Kushi

Ingredients
  • 1 1/2
    cups
    All purpose flour or Maida
  • 3/4
    tsp
    Baking soda
  • 3/4
    cup
    Fine sugar or Powdered sugar
  • 1/4
    tsp
    Cardamom powder
  • 1/8
    tsp
    or A pinch of Salt
    (Optional)
  • 2/3
    cup
    Ghee or Vegetable shortening
    (also known as dalda or clarified butter)

Instructions
Step I
  1. In a bowl add flour, baking soda, sugar, cardamom powder, salt and mix.

  2. Now add shortening (or ghee) and mix to form the dough. Note that I have not added any water for the dough. Vegetable shortening (or ghee) binds everything together. Cover it and keep this aside for atleast 30 minutes.

Step II
  1. Preheat the oven for 300 degree F / 148 degree C.

  2. Form 16 golf size balls from the dough and place it in a baking tray lined with parchment paper, at least 1 inch apart.

  3. Bake it for about 20 to 25 minutes or until cracks are formed on the top and it becomes light golden at the bottom. This is very important. Do not over bake the cookies. Since oven temperature varies it may take more or less time. Keep checking it.

  4. These cookies may look soft but will crisp up once it cools completely.. Allow it to cool down for about 10 – 15 minutes.

  5. Nankhatai is now ready. Serve with a cup of coffee or tea and enjoy.

Recipe Notes
  • You can also check out my variations to nankhatai like Wheat Nankhatai, Ragi Nankhatai 
  • For those who want to use ghee, make sure you use them in semi solid state or even use butter at room temperature (semi solid state). The texture of cookies and time for baking may vary accordingly. I have tried making it with ghee and it tastes great!
  • You can store in air tight container for up to 10 days.
  • You can also bake this in microwave on a convection mode. Preheat the microwave oven to convection mode 180 degree c. Then bake nankhatais for 15-20 mins or until it’s done.
  • Baking time depends on the size of the nankhatai, so adjust accordingly. Smaller ones generally take between 10 to 15 mins and larger cookies will take 20 to 25 mins.
  • These cookies own’t brown but cracks are formed for perfect nankhatais.  They may look soft when they come out of the oven but will crisp up as it cools down completely.
  • Every oven is different in how the temperature is maintained and heat is circulated. So baking time may very slightly.
  • In USA, fine granulated sugar is readily available in market. In India, sugar which we use at home is coarse, so grind it in mixer to get it to powdered form before adding it to form the nankhatai dough. This powdered sugar is different from confectioners sugar. 

If you like this Indian sweet or dessert recipe,

Don’t miss to check out some of my popular and delicious Indian desserts and sweets to try this festival and holiday season.

Badam Ladoo (Laddu)

Gasagase Payasa (Kheer)

Rose Milk Powder Barfi

Milk Burfi or Milk Powder Barfi or Indian fudge

Carrot Halwa, Carrot Pudding

Quick 2 ingredient Kalakand recipe

 

***Click below to save it on Pinterest***

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