nankhatai recipe, how to make nankhatai | diwali sweets recipes

nankhatai recipe

nankhatai recipe for diwali festival. nankhatai is a popular sweet cum snack recipe which is equally liked by kids as well as elders. basically it is popular as a tea time snack and is easily available in most bakery shops.

nankhatai can be called as indian shortbread cookies or biscuits. they are made with flour, sugar and ghee or butter. there are many variations of nankhatai. in this recipe i have added some besan or gram flour too. some recipes add sooji/rava or semolina also.

i shall be posting more versions of nankhatai since this is one indian cookie which is a favorite in the family and they get over in no time. during diwali & christmas, nankhatai is made in many homes.

i still remember growing up when ovens were a rarity, huge trays of these melt in the mouth biscuits would be baked in the local bakery by my mom and her friends from the neighborhood.

i browned a few of the nankhatais a little extra and below is a pic of these.

golden nankhatai

if you are fond of nankhatai then you can easily make it at home. make them in bulk and store in air tight container to enjoy them for next few days.

lets start step by step nankhatai recipe:

1. cream the ghee and powdered sugar with a hand held blender or in a food processor.

2. the mixture should become smooth, light and creamy.

3. add the dry ingredients – maida or all purpose flour, gram flour/besan, cardamom powder, nutmeg powder and baking soda. mix well.

4. add yogurt and gently knead to a smooth dough. add water or milk if required while kneading and if the dough looks dry.

5. pinch medium sized balls from the dough. roll them evenly in your palms and slightly flatten them. press chironji or sliced almonds on the top slightly. you can also make some criss cross designs on the nankhatais with a fork or toothpick. place them in a baking tray. keep some space between them as they expand while baking.

6. bake the nankhatai in a pre heated oven at 200 degrees C for 20-25 mins till light golden. remove and place them on wire racks. when cooled, store the nankhatai in an air tight container.

if you are looking for more diwali sweets recipes then do check phirnikaju barfi or katli, gulab jamun recipe, boondi ladoomaa laddukesar barfi and eggless orange crinkle cookies.

nankhatai recipe details below:

5.0 from 4 reviews
nankhatai recipe - makes 10-12 cookies
 
Prep time
Cook time
Total time
 
nankhatai - indian shortbread cookies flavored with cardamom and nutmeg.
Author:
Recipe type: snack, dessert
Cuisine: north indian
Serves: 2-3
Ingredients
  • 1.5 cup maida or all purpose flour
  • ¼ cup besan or gram flour
  • 2 tbsp dahi/curd or yogurt
  • ¼ tsp baking soda
  • ½ cup ghee or butter at room temperature
  • ¾ cup powdered sugar or icing sugar or as required
  • ¼ tsp nutmeg powder or grated nutmeg
  • ¼ tsp cardamom powder
  • few sliced almonds or chironji/charoli for garnishing
  • 1 to 2 tsp milk or water for kneading, optional and if required
Instructions
  1. cream the ghee and powdered sugar with a hand held blender or in a food processor.
  2. the mixture should become smooth, light and creamy.
  3. add the dry ingredients - maida or all purpose flour, gram flour/besan, cardamom powder, nutmeg powder and baking soda.
  4. mix well and add the yogurt.
  5. gently knead to a smooth dough.
  6. add water or milk only if required while kneading and if the dough looks dry.
  7. pinch medium sized balls from the dough.
  8. roll them evenly in your palms.
  9. slightly flatten them. press chironji or sliced almonds on the top slightly.
  10. you can also make some criss cross designs on the nankhatais with a fork or toothpick.
  11. place the cookies in a baking tray.
  12. keep some space between them as they expand while baking.
  13. bake the nankhatai in a pre heated oven at 200 degrees C for 20-25 mins till light golden.
  14. remove and place them on wire racks.
  15. when cooled, store the nankhatai in an air tight container.
Notes
as the temperatures vary in different oven models, keep an eye while baking. if the nankhatais are not baked enough then bake them for some more minutes.



{ 22 Responses }

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  1. Triveni says

    Hi,
    I tried this and it came out as shown in ur pics.i too used whole wheat and maida just like Ritu
    Thanks
    Tri

  2. richa says

    hi dassana

    I have been following ur blog for a while now and tried many recipes.. al of them came out really well.
    I tried these nan khatai also but they became hard once cooled.
    I followed as it is but I don’t know what went wrong. infact my cookies started getting brown in just 15 mins so I had to stop baking them further otherwise they could have burnt.

    • says

      the baking temperature varies from oven to oven. the nankhatais are soft. when i made they were soft and crumbly. the ghee and sugar has to be beaten very well till its smooth, light and fluffy. so i assume either its the creaming of ghee and sugar or the baking time. you can reduce the baking time to 7 to 8 mins. too much browning also makes them hard.

  3. Ritu says

    Hi! Amit tried this above nankhatai recipe . Instead of 1.5 cup maida i took 3/4 cup wheat flour and 3/4 cup maida and the nankhatai came out really well .and i took 1/4 tsp baking soda in the recipe you have written 1/4 tbsp baking soda .

    • says

      thanks ritu for pointing out the error. that was a serious one. i have corrected to 1/4 tsp now. i am glad you changed the baking soda proportions and the nankhatais were good.

  4. Sujata Sachin says

    Hi Dassana,

    Thanks for such a wonderful recipie. I have tried it n it was grt. My hubby is impressed.
    Your posts are really very good and simple to follow.

    Pls help with some more cookies or biscuits reciepies.

    Regards,
    Sujata Sachin

    • says

      thanks sujata. i have cookie disasters always. its just the nankhatai that never fail me. i do plan to add some jeera biscuits and pista or dry fruit biscuits. not baking these days as its very hot here.

  5. Priti says

    Hi,
    Have you tried this with whole wheat flour? What adjustments need to be made to the recipe?
    Thanks,
    Priti

    • says

      i have not yet tried making nankhatai with whole wheat flour. there will be a few adjustments that will be required as wheat flour ones will be slightly dense than these ones. but i do plan to post the wheat flour version in some time.

    • says

      hard meaning, they became dense? these are not dense. the ones posted here are crumbly and were soft even after getting cooled. i am not sure what must have gone wrong.

  6. Mrs. Reeti Handa says

    Hi Dassana,
    You have mentioned besan under ingredients but you haven’t added it, what could be the reason for the same, could you advice me to add the same or not ???

    Warm Regards
    Reeti