I love making all kinds of cookies, but the nankhatai recipe is probably the one I end up baking most often. Want to guess why?
It’s not just because they taste amazing, which they totally do! The real drive is how the nankhatai stays fresh way longer than most cookies. Made with clarified butter(ghee), which is a natural preservative, it holds onto its flavor and keeps the cookies fresh for days. What’s more is that it’s an eggless recipe, which means less moisture and a crispier texture that melts in your mouth with the tiniest bite!
The most ridiculous bit? You don’t need any fancy ingredients, a stand mixer, or even an oven to bake these little treats. Just a good old-fashioned stovetop and mixing bowl are enough to whip up a delicious batch of nankhatai!
What Is Nankhatai?
The word ‘Nankhatai’ comes from the Persian word ‘naan’, which means bread, and the Afghan word ‘khatai’, meaning biscuit or cookie. Together? Nankhatai refers to an irresistibly crumbly, buttery, and fragrant treat that’s perfect for dunking into a warm cup of tea!
So, what makes nankhatai different from your typical cookies? Well, it’s basically like shortbread, but eggless, and it’s super popular in Bangladesh, Pakistan, and Northern India. Made with a mix of gram flour, all-purpose flour, semolina, ghee, and sugar, these treats can be baked in an oven or on the stovetop- and they taste equally delicious!
Why You’ll Love This Recipe
- Crumbly, buttery, and perfectly spiced.
- Stays fresh for days and is therefore ideal for gifting.
- Eggless and easy recipe that even newbies can pull off!
- The perfect sweet treat made for tea or coffee time.
Tips To Make Nankhatai Biscuits Perfectly
Want bakery-level results every time? Here are some top secrets to help you master the perfect nankhatai!
- Ghee is what makes nankhatai so rich, but too much of it can make the cookies greasy and soft! So, use the required amount for the perfect crumbly texture.
- Rest the dough after kneading for 10-15 minutes for a better texture of the nankhatai.
- Use fresh cardamom powder for its signature warm and aromatic flavor
- Bake on low heat to ensure even cooking without burning.
- Let the nankhatai firm up in the pan before removing them, so they are less likely to fall apart.
Nankhatai Recipe | Nankhatai Biscuit
Ingredients
- ½ cup / 60 g Besan (Gram Flour)
- ½ cup / 63 g All-Purpose Flour
- ¼ cup / 42 g Semolina
- ½ cup / 60 g Powdered Sugar
- ½ cup / 115 g Ghee(Clarified Butter) / Unsalted Butter
- ¼ tsp / 0.5 g Cardamom Powder
- 1-2 pinches / 1 g of Salt
- ¼ tsp / 1 g Baking Soda
- ¼ tsp / 1 g Baking Powder
- Chopped Pistachios (Optional)
Instructions
Sift Dry Ingredients
- Place a fine mesh strainer over a large mixing bowl.
- Add besan, all-purpose flour, semolina, cardamom powder, salt, baking soda, and baking powder to the strainer.
- Sieve the ingredients to remove any lumps and discard the residue left in the strainer.
- Use a spatula to mix the sifted ingredients and set aside.
Prepare The Dough
- In another mixing bowl, combine sugar and most of the ghee or butter. Keep aside a small amount of ghee for later if needed.
- Whisk the mixture until it becomes light and fluffy.
- Add the sifted dry ingredients to the ghee-sugar mixture.
- Combine everything with a spatula and knead the dough into a semi-soft dough. Add a little reserved ghee and knead again if necessary.
Preheat The Cooking Pot
- Place a large cooking pot on the stove over medium heat.
- Pour in a thick layer of salt to cover the bottom of the pot, and place a metal stand in the center of the salt.
- Cover the pot with a lid and preheat on medium-low heat for 10 minutes.
Shape The Cookies and Bake
- Grease a baking tray lightly with ghee.
- Scoop out small portions of dough and roll into smooth balls.
- Flatten the top and press a pistachio in the center.
- Arrange the balls on the tray, leaving space between each one.
- Place the tray inside the preheated pot on the metal stand and cover it with a lid.
- Reduce the heat to the lowest setting and bake for 18-20 minutes. Cover any hole in the lid to prevent steam from escaping.
Cool, Serve and Enjoy!
- Once the color of the nankhatai changes to golden and they become slightly puffed up, remove them from the heat.
- Alternatively, bake the nankhatai in a preheated oven at 175 degrees Celsius, 350 degrees Fahrenheit, for 12 to 15 minutes till light golden.
- Allow the nankhatai to cool on the pan for about 15-20 minutes.
- Once cooled and firm, remove them from the pan and enjoy freshly baked, bakery-style nankhatai with a cup of chai or your favorite snack!
No matter how busy I am, one thing I don’t forget to do is refill my cookie jar with treats like nankhatai!
From the first cup of chai in the morning to those late-night munchings, nankhatai fit all sorts of cravings perfectly in my house. You would think we would get bored with them at some point, but we don’t. The secret? It’s all in the perfect balance of creamy ghee, nutty semolina, and a hint of cardamom that’s just enough to keep things interesting!
Oh, and one more thing– when it’s nankhatai, don’t hesitate to grab the second piece. It’s light, not overly sweet, and honestly, even better the second time around!
Recipe FAQs
How Long Does Nankhatai Stay Fresh?
Nankhatais stay fresh for up to 2 weeks at room temperature if properly stored in an airtight container.
Can I Use Butter Instead Of Ghee?
Technically, you can, but ghee is what gives the nan khatai recipe its signature flavor and soft texture. Butter works, but the result won’t be quite the same!
How Do I Know When The Nankhatai Is Done Baking?
When the edges of the nankhatai turn golden in color and the top starts cracking a bit- that’s when you know the nankhatai are ready.
Can I Use Regular Sugar Instead Of Powdered Sugar?
No, it’s not recommended. Regular sugar will give your nankhatai a grainy texture, while powdered sugar blends easily and gives the nankhatai a soft, melt-in-your-mouth texture.
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