SEARCH FOR RECIPES



nankhatai recipe, how to make nankhatai | diwali sweets recipes

by dassana amit updated March 20, 2014

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, maa laddu and kesar barfi.

nankhatai recipe details below:

5.0 from 1 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 tbsp 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.

Leave a Comment

Rate this recipe:  

{ 7 comments… read them below or add one }

Priti March 2, 2014 1

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

Reply

dassana amit March 3, 2014 2

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.

Reply

Preeti January 28, 2014 3

Hi,

I have tried nankhatai. But as they cooled they became hard. I don’t know where I was wrong? Pl. Guide me.

Reply

dassana amit January 28, 2014 4

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.

Reply

ruchika rawat December 28, 2013 5

i love n im gonna make it …

Reply

Mrs. Reeti Handa December 11, 2013 6

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

Reply

dassana amit December 11, 2013 7

thanks. i have forgotten to mention besan. i will add in the post. you add besan with the flour.

Reply