Nankhatai, Nan Khatai Biscuit


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Nankhatai, Nan Khatai Biscuit

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nankhatai biscuits recipe | nan khatai biscuits | eggless Indian cookies | with 20 amazing images.

nankhatai biscuits are very popular Indian eggless tea time biscuits. Our vegetarian recipe of nan khatai biscuits is made with simple ingredients like plain flour, Vanaspati, powdered sugar, rava, cardamom powder, almond powder, baking powder and baking soda.

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 in making eggless Indian cookies.

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

Notes and tips on making the perfect nan khatai biscuits. 1. 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 nan khatais. 2. 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. 3. In another deep bowl, take the ghee. The ghee should not me melted; it should have a semi-solid consistency with grainy texture. 4. 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. 4. 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 and keep it in the refrigerator for around 10-15 minutes before making the cookies. 5. 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.

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

These traditional Indian cookies (nan khatai biscuits) 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 biscuits recipe | nan khatai biscuits | eggless Indian cookies | 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:     20Makes 20 nankhatais (20 nankhatai )
Show me for nankhatais

Ingredients
Method
For nankhatai

    For nankhatai
  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.

Nankhatai (Diwali Special biscuit) Video, Eggless Nankhatai by Tarla Dalal

Nankhatai, Nan Khatai Biscuit recipe with step by step photos

Like Nankhatai

  1. nankhatai biscuits recipe | nan khatai biscuits | eggless Indian cookies | 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 nanakhati :

  1. 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.
  2. Add the baking powder
  3. 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.
  4. Sift everything together and keep aside.
  5. In another deep bowl, take the ghee. The ghee should not me melted; it should have a semi-solid consistency with grainy texture.
  6. Add the sugar.
  7. 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.
  8. Add the plain flour mixture.
  9. Also, add rava. Semolina provides an added crunch and nice texture to the baked nankhatai.
  10. Add the powdered almonds.
  11. Add the powdered pistachios.
  12. Add the cardamom powder. Instead of elaichi powder you can even make use of nutmeg powder.
  13. 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.
  14. Divide the dough into 20 equal portions.
  15. Roll each portion in a 50 mm. (2”) diameter round flat nankhatai. You can make small or big in shape as you like.
  16. 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.
  17. 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.
  18. Press it lightly to secure.
  19. 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.
  20. Allow it to cool for 10 to 15 minutes.
  21. Serve the nankhatai biscuits | nan khatai biscuits | eggless Indian cookies | immediately or store in an air-tight container and use as required.
  22. If you enjoyed this Indian shortbread cookies, then check out other biscuit recipes like atta biscuit, jam biscuits, bourbon.

If you don’t have an oven?

  1. 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 (Abbrv) per nankhatai
Energy215 cal
Protein2.6 g
Carbohydrates22.2 g
Fiber0.2 g
Fat12.9 g
Cholesterol0 mg
Sodium2.3 mg

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Reviews

Nankhatai, Nan Khatai Biscuit
5
 on 03 Apr 21 11:59 AM


Can we make it in idli maker?
| Hide Replies
Tarla Dalal    No, nankhatai cannot be made in idli maker.
Reply
03 Apr 21 02:13 PM
Nankhatai, Nan Khatai Biscuit
5
 on 31 Mar 21 03:02 PM


Yes I tried it today and it came out so delicious alot better than the market ones. Yumm
| Hide Replies
Tarla Dalal    Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Reply
01 Apr 21 02:57 PM
Nankhatai, Nan Khatai Biscuit
5
 on 09 Nov 20 11:44 PM


I tried this recipe... Its turned out so yummy... Thank u mam for this recipe 😊😊😊😊
| Hide Replies
Tarla Dalal    Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.
Reply
10 Nov 20 01:25 PM
Nankhatai, Nan Khatai Biscuit
5
 on 09 Nov 20 12:30 PM


Hi, I preheated oven for 15 minutes. The dough was soft and everything seemed proper to me. However, it still started burning in the first three minutes. What could be the reason behind it? Thank you in advance. Regards, Manshi
| Hide Replies
Tarla Dalal    Pre-heat the oven at 160 degree but only for 5 minutes.
Reply
11 Nov 20 02:30 PM
Nankhatai, Nan Khatai Biscuit
5
 on 02 Nov 20 12:55 PM


can we do this in cooker
| Hide Replies
Tarla Dalal    No, it has to be baked. If you do not have an oven, you can shape and give it to local bakery for baking.
Reply
03 Nov 20 03:18 PM
Nankhatai, Nan Khatai Biscuit
5
 on 31 Oct 20 03:49 PM


When you say 1 cup approximately how many ozs or grams? All cup sizes vary.
| Hide Replies
Tarla Dalal    We use standard measuring cups which are readily available in the market. 1 cup is equal to 200 ml.
Reply
02 Nov 20 10:58 AM
Nankhatai, Nan Khatai Biscuit
5
 on 22 Mar 20 05:15 PM


| Hide Replies
Tarla Dalal    Thank you for your feedback.! Happy cooking!
Reply
23 Mar 20 10:51 AM
Nankhatai, Nan Khatai Biscuit
5
 on 14 Feb 20 10:11 PM


maine amul ghee se try kiya bahut mast testy bani bahut achhi bani hai
Nankhatai, Nan Khatai Biscuit
5
 on 13 Sep 19 09:00 PM


can we use pure ghee instead of dalda ghee
| Hide Replies
Tarla Dalal    Hi, We have not tried the recipe with ghee.. you can try with ghee, but use the semi solid parts of the ghee.. Do let us know how it turned out.
Reply
18 Sep 19 04:22 PM
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
| Hide Replies
Tarla Dalal    Hi Rashmi, We use dalda vanaspati ghee.
Reply
22 Aug 18 04:07 PM
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