Nankhatai Recipe

Made with just a few ingredients, this Nankhatai recipe is light, flaky, tender, crumbly, and literally will melt in your mouth. It is flavored with cardamom.
These eggless Indian cookies pair perfectly with a cup of coffee or tea as they are not too sweet. These are a favorite in the family and they get over in no time.
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Ingredients
▢1 ¼ cup all-purpose flour (175 grams)
▢2 tablespoons fine rava (semolina) 25 grams
▢½ cup powdered sugar (80 grams)
▢½ cup ghee (115 grams)
▢¼ teaspoon salt
▢½ teaspoon cardamom powder
▢2 teaspoons slivered pistachios or nuts of your choice
▢Some rose petals for garnishing
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Notes, pro-tips, and quick FAQs
Please do not cut back on fat (Ghee) for this recipe. Ghee is the main ingredient in this recipe.
After the nankhatais are shaped, put a cross or thumbprint on them. It helps the cookies to expand during baking.
You can use butter instead of ghee too.
Use room temperature ghee that is semi-solid and not completely melted.
Make sure the dough is formed and has a consistency as shown in the video. If the dough feels too crumbly and is not coming together, add a few teaspoons of ghee and mix until it comes together.
Milk powder can be used to enhance the richness.
Please use ONLY powdered sugar and not granulated sugar.
After baking, let the cookies cool for 15 minutes on the baking tray itself before attempting to take it out.
Bake these goodies for 15 to 17 minutes. Depending on the oven and size of the cookies, cooking time may vary.
Unlike other cookies, nankhatais will not brown up, and when taken out of the oven, they will still be soft and gooey. No worries, allow them to sit for 5-10 minutes on the counter and they will become firm. When completely cooled, store in an airtight container.
Is it compulsory to place the dough in the fridge?
Yes! Chilling the dough solidifies the fat in the cookies. So when we bake cookies, the solidified fat takes time to melt, and during baking whatever steam is released puffs up the dough, and the cookie spreads out less and becomes flaky.
And if we start baking the dough without chilling, the fat (ghee) will melt right away resulting in spread-out flat and greasy cookies.
Can we bake this without an oven?
Yes, this can be baked without an oven in an idli cooker, in idli plates. Preheat the cooker with 1 ½ cups of salt, once hot, place the idli plates and bake for 18 mins.
Can we make it in the air fryer?
Yes, you can. Preheat the air-fryer to 350 degrees F. Once preheated, Place the cookies in a single layer in the air-fryer basket. Bake them at @350 degrees for 15 to 17 minutes.
Can we make it Vegan?
Simply substitute ghee with vegan butter or vegetable shortening.
How to store Nankhatai cookies?
These butter cookies keep well in an airtight container for up to 3 weeks in a cool dry place.
How do you know the naan khatai is baked perfectly?
Perfect Nankhatai should be light but with rich flavors, slightly crispy inside but delicate enough that it just crumbles and melts in your mouth.
Sign of a perfectly baked Nankhatai, find three to four cracks over the surface, the texture should give you the impression that at any moment the Nankhatai will crumble.
Can we add other flavorings?
Of course, you can!
You can add, chocolate (powder or chips), cinnamon powder, saffron, vanilla extract, or any other extract. You can also add thandai powder and make thandai-flavored cookies. Add 3 tablespoons of thandai masala powder along with the flour.
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Detailed Recipe
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[@bismillahspicekitchen611]

Very nutritious and colourful looking!Looks good but I’m getting tired of seeing this recipe.