nankhatai recipe with step by step photos. 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.
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 ½ cup ghee (or butter) and ¾ cup powdered sugar (or icing 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 – 1.5 cup all purpose flour/maida, ¼ cup gram flour/besan, ¼ tsp cardamom powder, ¼ tsp nutmeg powder (or grated nutmeg) and ¼ tsp baking soda. mix well.
4. add 2 tbsp curd/yogurt and gently knead to a smooth dough. add 1 to 2 tsp 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.
nankhatai recipe details below:
- 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
- cream the ghee and powdered sugar with a hand held blender or in a food processor.
- the mixture should become smooth, light and creamy.
- add the dry ingredients - maida or all purpose flour, gram flour/besan, cardamom powder, nutmeg powder and baking soda.
- mix well and add the yogurt.
- gently knead to a smooth dough.
- add water or milk only if required while kneading and if the dough looks dry.
- pinch medium sized balls from the dough.
- roll them evenly in your palms.
- 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 the cookies in a baking tray.
- keep some space between them as they expand while baking.
- 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.