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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
Prep Time
10
minutes
Cook Time
15
minutes
Total Time
25
minutes
Servings
12
Author
Swasthi
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:
103
kcal
|
Carbohydrates:
13
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
13
mg
|
Sodium:
2
mg
|
Potassium:
44
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin C:
0.1
mg
|
Calcium:
8
mg
|
Iron:
0.6
mg