Nankhatai Recipe Indian Eggless Shortbread Cookies

on Oct 12, 2023, Updated Nov 02, 2024 Here are some more cookie recipes that you may like – Kesar Pista Shortbread Cookies, Almond Cookies, and Banana Cookies. My mom is not much of a baker, but she makes a few baked recipes and make them well. This Nan Khatai is one of her recipes. She made it every Diwali and I remember many aunties from our doctor’s colony in Banda coming home post Diwali to learn this recipe from her. My mom is such a gentle soul that she very patiently explained the recipe to whoever wanted to learn it. I too learned the recipe from her and made it for many Diwali in my home after I got married. Now, I have trained my house help to make it, and we make it often for festivals and tea parties. Just like every year, I made it again yesterday for the upcoming Diwali festival and updated this post with some more tips and tricks for you all. Do try this recipe.

About Nankhatai

Nankhatai is an Indian shortbread-like cookie. These eggless cookies come together using simple ingredients like all purpose flour, chickpea flour, ghee, baking soda and sugar. A mild flavor of cardamom powder brings out a perfect traditional taste along with slivered almonds topping. The best part about this recipe is that it is very simple to follow. Even if you don’t have any cooking experience, you can use this step by step recipe and make the perfect cookies. Just follow the measurements correctly for the best results. In my home it is a must-make snack for Diwali but you can also make it any time of the year to serve as a tea-time snack or pack it for kid’s school lunch boxes. This recipe makes 22-24 cookies, but you can easily double or triple the recipe.

Shape The Nan Khatai

Divide the dough into 22-24 equal parts. To make my nankhatai similar in size, I use a measuring scale to divide the dough. You can also eyeball it. Cardamom Powder is used to flavor the nankhatai. Ghee – Ghee or clarified butter makes these nankhatai cookies super rich and soft. Do not substitute it for butter or oil. Powdered Sugar – Grind the regular sugar in a grinder. Do not use confectioner’s sugar, sometimes called powdered sugar. Confectioner’s sugar has some added cornstarch, which can alter the texture of nan khatai. Salt & Baking Soda – Baking soda helps these cookies rise and adds to their soft texture. Almond – Almonds are slivered and added on the top. They give a nice bite to these super soft and melt-in-mouth cookies.

60 g (½ cup) chickpea flour 240 g (2 cups) all-purpose flour 1 pinch salt 1 teaspoon cardamom powder ⅛ teaspoon baking soda

Now roll each part in between your palms to make a smooth ball. Gently press the balls with your fingers to flatten them a little and arrange them on a baking tray in a single layer. Keep some distance between each ball. Note – If you have a smaller baking tray, then you can make the cookies in multiple batches. Press slivered almond pieces on top of the cookies. Now cover the tray with a cling wrap and refrigerate the nankhatai for 30 minutes. This process of Refrigerating the nankhatai before baking helps to retain their shape while baking.

Bake The Nankhatai

Preheat the oven to 180℃ (360℉). Once the oven is preheated, remove the cling wrap from the tray and place the tray on the middle rack of the oven. Bake the cookies for 10-12 minutes or until the color turns slightly brown at the edges. Note – Do not overbake otherwise they will taste burned. Remove the tray from the oven and let the cookies rest for 5 minutes. Now transfer the Nankhatai’s to a cooling rack and let them cool down to room temperature. You can now serve them fresh or store them in an airtight container at room temperature for 2-3 weeks.