Nankhatai recipe | How to make nankhatai
Traditional Indian eggless cookies that are made with wheat flour, besan (gram flour), sugar and ghee.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- ¾ Cup wheat flour or all-purpose flour – 75 grams
- ¼ Cup besan or gram flour – 25 grams
- 1 tablespoon semolina suji (optional)
- ¼ teaspoon baking powder or 1 pinch baking soda
- 3 green cardamoms powdered or ½ tsp powder
- ½ Cup powdered sugar (65 grams)
- ⅓ Cup ghee or soft butter (75 grams) (use only as needed)
How to make the recipe
Preparation for nankhatai
- Preheat the oven at 180 C at least for 15 mins.
- Prepare a tray with parchment paper.
- Powder sugar along with cardamom seeds.
- Sieve the flours, semolina, sugar and baking soda together. Set this aside.
- You can also just mix up all of them together and skip sieving. Ensure the baking powder is mixed well.
How to make nankhatai
- Pour ghee in parts and bring the flour together to make stiff dough.
- Use ghee only as needed mixing. You may need a tsp more or less depending on the temperature.
- Do not knead the dough.
- Make 12 balls out of the dough.
- Then slightly flatten and pierce with a fork lightly to make a design.
- Bake exactly for 10 mins. Or until light golden and crisp.
- The timing may vary depending on many factors.
- Remove to a wire rack immediately.
- Cool the nankhatai completely and store in an airtight jar. They keep good for 3 weeks.
- Enjoy nankhatai as a snack with milk or tea.
NUTRITION (estimation only)
Calories: 103kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 2mg | Potassium: 44mg | Fiber: 1g | Sugar: 5g | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.6mg