Nankhatai are shortbread biscuits popular in India and Pakistan. It is an authentic Indian sweet or savoury eggless biscuit, and hence a very good choice for pure vegetarians. It is traditionally prepared using All-purpose flour (maida), Semolina (Sooji) and Gram flour (Besan). But new recipes have evolved which do not necessarily make use of these major contents. Sooji or Rava gives a crispy and crumbly outer texture to the cookies. But nankhatai gives the impression of being extremely soft, due to butter being one of its key ingredients.
If you are making nankhatai first time, then it is not advisable to alter the ratio of the ingredients in the recipe, as it is crucial to attain the crunchiness. Using too much butter can yield flat and soft cookies. Also, care must be taken to ensure that the oven is pre-heated, as the right temperature is a prerequisite and essential for perfect baking. While dealing with baking, it should be kept in mind that the item should not be overcooked. The cookies may feel soft when taken out from the oven immediately, but they harden as they cool and turn golden brown in colour. Keep an eye on biscuit to avoid overheating. The baking tray must be coated with oil to avoid sticking of the cookies to the surface. They can be cooked using oven or a microwave oven (by using convection mode).These biscuits stay good for fortnight inside an airtight container, and can be also stored in the fridge. This eggless wonder can be served alongside tea or coffee, and makes for a sumptuous afternoon snack. Allow yourself to have a bite and be amazed by how they completely melt in your mouth.
How to make Nankhatai Recipe
|All purpose flour (maida)||1.5 cups|
|Gram flour (besan)||¼ cup|
|Semolina (suji)||¼ cup|
|Curd (dahi)||2 table spoon|
|Baking powder||½ tea spoon|
|Butter at room temperature||½ cup|
|Powdered sugar (chini)||¾ cup|
|Cardamom (ilaichi) powder||½ tea spoon|
- 1. Beat ghee and powdered sugar with a blender till it becomes creamy.
- 2. Mix all the dry ingredients -all purpose flour, gram flour, cardamom powder, semolina and baking soda together in a bowl.
- 3. Add the dry ingredients into butter mixture and mix well.
- 4. Now add yogurt and gently mix everything. Make soft dough with light hands.
- 5. Make medium sized balls from the dough, roll them evenly in your palms and slightly flatten them.
- 6. Place the cookies in a baking tray and keep some space between them as they expand while baking.
- 7. Bake the nankhatai in a pre heated oven at 180 degrees C f till light golden.
- 8. Remove and place them on wire racks and when cooled, store the nankhatai in an air tight container.