Nankhatai, Nan Khatai Biscuit


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Nankhatai, Nan Khatai Biscuit

4/5 stars  95% LIKED IT    19 REVIEWS 18 GOOD - 1 BAD

Added to 170 cookbooks   This recipe has been viewed 124018 times

A melt-in-the-mouth biscuit, with the rich aroma of ghee tinged with spicy notes of cardamom, the Nankhatai is a perfect example of Indian ingenuity.

Almond and pistachio powders not only improves the flavour but also makes the Nankhatai more porous, making every bite just melt in your mouth and coat your taste buds.

Indeed, every crunchy bite of this intensely flavoured ‘cookie’ is an opportunity to retreat from mundane worries and experience real delight!

These traditional Indian cookies can be served as Evening Tea Snacks , School Time Snacks , at High Tea Party and can also served to the guests on the occasion of Diwali or New year's day.

Enjoy how to make Nankhatai recipe with detailed step by step photos.

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Nankhatai, Nan Khatai Biscuit recipe - How to make Nankhatai, Nan Khatai Biscuit

Preparation Time:    Baking Time:  25 to 30 minutes   Baking Temperature:  160°C (320°F)   Cooking Time:    Total Time:     Makes 20 nankhatais (20 nankhatai )
Show me for nankhatais

Ingredients

Main Ingredients For Making The Nankhatai
2 1/2 cups plain flour (maida)
1/8 tsp baking powder
1/8 tsp baking soda
1 1/4 cups vanaspati
1 cup powdered sugar
1/2 cup semolina (rava / sooji)
1 tsp cardamom (elaichi) powder
2 tbsp powdered almonds (badam)
2 tbsp powdered pistachios

For The Garnish
almond slivers
Method
    Method
  1. To make the nankhatai, sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside.
  2. Combine the ghee and powdered sugar in a deep bowl and whisk well for 10 to 12 minutes or till white in colour, smooth and fluffy.
  3. Add the plain flour mixture, rava, powdered almonds, powdered pistachios and cardamom powder and mix well to form a soft dough.
  4. Divide the dough into 20 equal portions and roll each portion in a 50 mm. (2”) diameter round flat nankhatai.
  5. Place the nankhatais on a baking tray at equal distance and garnish each nankhatai with a few almond slivers and press it lightly. Bake in a pre-heated oven at 160°c (320°f) for 20 to 25 minutes.
  6. Allow the nankhatais to cool for 10 to 15 minutes.
  7. Serve the nankhatais immediately or store in an air-tight container and use as required.

Nutrient values per nankhatai
Energy207 cal
Protein2.3 g
Carbohydrates20.3 g
Fiber0.1 g
Fat12.9 g
Cholesterol0 mg
Vitamin A110 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.4 mg
Vitamin C0 mg
Folic Acid0 mcg
Calcium7.1 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium2 mg
Potassium20.8 mg
Zinc0.1 mg

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Reviews

Nankhatai, Nan Khatai Biscuit
5
 on 22 Aug 18 03:43 PM


Hi madam I tried the same recipe by adding Godrej vanaspati ghee but the cookies has very strange smell I need to know for making cookies and other baking stuff which vanaspati is good
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Tarla Dalal    Hi Rashmi, We use dalda vanaspati ghee.
Reply
22 Aug 18 04:07 PM
Nankhatai, Nan Khatai Biscuit
5
 on 12 Oct 17 07:02 PM


Cani use un salted butter instead of ghee
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Tarla Dalal    Hi Mridula, No, you cannot use anything else, just follow exact recipe and we are sure you will relish them.
Reply
22 Aug 18 04:04 PM
Nankhatai, Nan Khatai Biscuit
5
 on 30 Jan 17 04:22 PM


Hi...had one more query...do we have to use ghee at room temperature or chilled one??
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Tarla Dalal    Hi Diksha, the ghee is to be used at room temperature. Try out some more recipes and share your feedback. Happy Cooking!!!
Reply
30 Jan 17 05:11 PM
Nankhatai, Nan Khatai Biscuit
5
 on 26 Jan 17 11:56 AM


Hey...i tried ur recipe...turned out super awesome....can we replace mada wid wholewheat flour...if so...how much?? Can we add dessicated coconut in it to make it coconut cookies..if so..how much??
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Tarla Dalal    Hi Diksha, It will not come out with whole wheat flour, we suggest you follow the exact recipe.
Reply
27 Jan 17 09:26 AM
Nankhatai, Nan Khatai Biscuit
5
 on 26 Nov 16 12:31 PM


Nankhatai, Nan Khatai Biscuit
5
 on 18 Nov 16 10:30 AM


I tried out this recipe yesterday night & the result of this recipe was so good. And the taste is also perfect for us. Realy so happy abt the texture of the nankhati made using vanaspati ghee. Thank you so much for the recipe. Regards, SUJATA
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Tarla Dalal    Hi Sujata , we are delighted you loved the Nankhatai recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Reply
18 Nov 16 12:26 PM
Nankhatai, Nan Khatai Biscuit
5
 on 25 Oct 16 12:39 PM


Is there a substitute to vanaspati cause i live in the U.K. And not sure if I can find vanaspati. Thank you.
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Tarla Dalal    Hi Urvi, We are very sorry but we have not tried with other ghee and not sure if they will work out.
Reply
25 Oct 16 12:55 PM
Nankhatai, Nan Khatai Biscuit
5
 on 24 Oct 16 09:21 AM


Hello Mam , Instead of Vanaspati can bitter be used ?
Nankhatai, Nan Khatai Biscuit
5
 on 24 Oct 16 04:28 AM


Is there anything else than vanaspatI we can use.
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Tarla Dalal    Hi Anita, No you cannot use anything else, just follow exact recipe and we are sure you will relish them.
Reply
24 Oct 16 08:37 AM
Nankhatai, Nan Khatai Biscuit
5
 on 20 Oct 16 12:26 PM


Can we use half of vanaspati ghee and half of desi ghee in this recipe????
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Tarla Dalal    Hi Neevkanak, we have not tried with these propotions.. as the both the consistency are different..
Reply
20 Oct 16 04:41 PM
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