Nankhatai is a classic Indian shortbread cookie, known for its rich buttery flavor and melt-in-the-mouth texture. This recipe has been passed down through generations and is a must-have during Diwali festivities. Whether you’re looking for a quick snack or a sweet treat for guests, the Nankhatai recipe is easy to make, requiring just a few ingredients that are commonly found in every Indian kitchen. With minimal prep and cook time, this cookie recipe is perfect for celebrating the festive season.
Why Is It Called “Nankhatai”?
The word “Nankhatai” is derived from the Persian word “Naan,” meaning bread, and “Khatai,” meaning biscuit. This sweet treat originated from the Dutch settlers in Surat, India, who introduced the cookie, and it has since become a beloved Indian dessert. Over the years, the recipe has adapted to local tastes, incorporating Indian ingredients like ghee and cardamom, making it the festive delight it is today.
How Should Nankhatai Taste?
Nankhatai is famous for its rich, buttery texture and subtle sweetness. The perfect Nankhatai is crumbly, soft, and melts in your mouth with the fragrant aroma of cardamom. It’s not overly sweet, making it ideal to pair with tea or coffee. The balance between ghee, sugar, and flour makes this cookie irresistible, with a delicate crunch on the outside and a soft, tender inside.
About Nankhatai
Nankhatai is an eggless Indian shortbread cookie. This simple yet delicious recipe is often made during Diwali and other festive occasions. Made with basic ingredients like all-purpose flour, besan (chickpea flour), and ghee, it offers a comforting taste of tradition. While traditionally baked in an oven, you can also cook Nankhatai on a stovetop for an authentic Indian kitchen experience.
How to Make Nankhatai Super Yummy or Perfect?
To make the perfect Nankhatai recipe, follow these tips:
- Use Ghee, Not Butter: Ghee provides a deeper, richer flavor and a melt-in-your-mouth texture.
- Sift the Flour: This helps prevent lumps and ensures the cookies come out light and airy.
- Cardamom Is Key: Don’t skip the cardamom powder, as it gives Nankhatai its signature flavor.
- Chill the Dough: Letting the dough rest in the fridge for 20-30 minutes helps in shaping and prevents the cookies from spreading too much while baking.
- Use Almonds or Pistachios as Garnish: Topping the Nankhatai with slivers of almonds or pistachios before baking gives it a festive look and enhances the taste.
- Stovetop Method: For those without an oven, you can make Nankhatai on a stovetop by using a thick bottomed pan. Just preheat the pan, place a wire rack inside, and cook on low heat until the cookies turn golden.
Nankhatai Recipe
Equipment
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Baking tray
- Parchment paper
- Oven (or stovetop with thick bottomed pan)
- Cooling rack
Ingredients
- 1 cup all-purpose flour (maida)
- 1 cup besan (chickpea flour)
- ½ cup powdered sugar
- ½ cup ghee
- ½ tsp cardamom powder
- ½ tsp baking powder
- Slivered almonds or pistachios for garnish
Instructions
- Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
- In a bowl, mix together the all-purpose flour, besan, baking powder, and cardamom powder.
- In another bowl, whisk together the powdered sugar and ghee until light and creamy.
- Gradually add the dry ingredients into the ghee-sugar mixture and mix well to form a soft dough.
- Roll the dough into small balls and slightly flatten them. Garnish with slivered almonds or pistachios.
- Place the cookies on the prepared baking tray and bake for 15-20 minutes until golden brown.
- Let them cool on a wire rack and enjoy your delicious Nankhatai!
Notes
- For a richer flavor, you can substitute part of the all-purpose flour with whole wheat flour or almond flour.
- Ensure that the ghee is at room temperature for easy mixing.
- If you don’t have an oven, you can make Nankhatai on a stovetop. Preheat a thick-bottomed pan, place a wire rack inside, and bake the cookies on low heat.
- Adjust sugar according to your taste preference. Powdered sugar is preferred for a smooth texture.
- Store the Nankhatai in an airtight container to keep them fresh for up to 2 weeks.
Read More :
Delicious Jalebi Recipe for Diwali: Crispy and Syrupy Delight
Delicious Rasmalai Recipe: A Perfect Diwali Dessert
Balushahi Recipe: A Diwali Sweet Delight
Mohanthal Recipe for Diwali: A Traditional Indian Sweet
Why Nankhatai Is a Must-Make for Diwali?
Diwali is incomplete without sweets, and Nankhatai is a perfect balance of tradition and flavor. The easy preparation, coupled with its delectable taste, makes it a favorite treat during the festival of lights. These cookies can be made in large batches and stored for weeks, making them a great option for gifting or serving to guests.
Conclusion
Making the best Nankhatai recipe for Diwali is not only a great way to celebrate the festive season but also a chance to bring tradition to your home. With a few simple ingredients and easy steps, you can create this sweet delicacy that will surely impress your family and friends. The buttery, crumbly texture and fragrant cardamom flavor make Nankhatai an irresistible treat. Whether you’re an experienced baker or a beginner, this recipe is foolproof, and you’ll have perfect cookies every time.
