Nankhatai, Nan Khatai Biscuit
by Tarla Dalal
Added to 176 cookbooks
This recipe has been viewed 143767 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.
- To make the nankhatai, sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside.
- 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.
- Add the plain flour mixture, rava, powdered almonds, powdered pistachios and cardamom powder and mix well to form a soft dough.
- Divide the dough into 20 equal portions and roll each portion in a 50 mm. (2”) diameter round flat nankhatai.
- 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.
- Allow the nankhatais to cool for 10 to 15 minutes.
- Serve the nankhatais immediately or store in an air-tight container and use as required.
Nankhatai (Diwali Special biscuit) Video, Eggless Nankhatai by Tarla Dalal
Nankhatai, Nan Khatai Biscuit recipe with step by step photos
is an Indian cookie
, popularly prepared during the festival of lights i.e Diwali
. Other popular jar snacks
prepared during Diwali are:
For making the Nankhatai Biscuit, in a deep bowl, place a fine sieve or strainer. Add the plain flour. Many people even add besan to the nankhatai recipe. You can freely change and mix match to make the nankhatai with only besan, sooji or maida but, maintain the measurements to get crunchy nankhatais.
Add the baking powder
Add the baking soda. While the soda neutralizes the acid in the recipe, but it is not sufficient enough to make biscuit nankhatai so we add baking powder too.
Sift everything together and keep aside.
In another deep bowl, take the ghee. The ghee should not me melted; it should have a semi-solid consistency with grainy texture.
Add the sugar.
Combine the ghee and powdered sugar. Whisk well for 10 to 12 minutes or till white in colour, smooth and fluffy. This method is called as creaming; instead of a whisk you can make use of an electric beater. If using an electric beater it will only take 5 to 6 minutes.
Add the plain flour mixture.
Also, add rava. Semolina provides an added crunch and nice texture to the baked nankhatai.
Add the powdered almonds.
Add the powdered pistachios.
Add the cardamom powder. Instead of elaichi powder you can even make use of nutmeg powder.
Mix well to form soft dough. If you feel the dough is dry and you are unable to bring together all the ingredients then add 1 to 2 tsp of milk. Do not knead it, just mix all the ingredients. Also, if the dough is very soft then cover & keep it in the refrigerator for around 10-15 minutes before making the cookies.
Divide the dough into 20 equal portions.
Roll each portion in a 50 mm. (2”) diameter round flat nankhatai. You can make small or big in shape as you like.
Place the Nankhatai Biscuits on a baking tray at equal distance. They expand on baking so it is important to maintain some distance while placing them.
Garnish each nankhatai with a few almond slivers. You can even form a dent in the center using your finger and then place a charoli/chironji. Some people even make a criss cross design on top.
Press it lightly to secure.
Bake in a pre-heated oven at 160°C (320°F) for 20 to 25 minutes or till they are golden. The baking temperature may vary in different ovens so; keep an eye on them after the initial 15 minutes.
Allow it to cool for 10 to 15 minutes.
Serve the nankhatai immediately or store in an air-tight container and use as required.
If you enjoyed this Indian shortbread cookies, then check out other biscuit recipes like atta biscuit, jam biscuits, bourbon.
A lot of people who do not have an oven at home to make Nankhatai or any other cookies/ biscuits, make the recipe mixture and also shape them and take it over to a local bakery and they bake it for them at a very minimum rate.
Nutrient values per nankhatai
|Vitamin A||110 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
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