NanKhatai Recipe

A classic nankhatai recipe made with ghee, semolina, and cardamom, giving you that soft, khasta crumb in every bite. Naturally eggless and ready in about 35 minutes, these little cookies are perfect with a cup of chai or on a festive mithai tray.

Course Snacks

Cuisine Indian

Keyword Nankhatai, Nankhatai recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings Cookies

Calories 1763kcal

Author Puja

Equipment

Ingredients

1/2 cup Clarified Butter Ghee
3/4 cup Sugar Powder
1 cup All Purpose Flour Maida
2 tbsp Gram Flour Besan
2 tbsp Semolina Sooji
1/2 tsp Baking Powder
2 pinches Salt
1/2 tsp Cardamom Powder Elaichi Powder

Instructions

In a mixing bowl, take the semi-solid ghee at room temperature.
Sieve the powdered sugar and add it to the ghee.
Whisk well until the mixture becomes light, fluffy, creamy, and pale in color. You can use a whisk, fork, or electric hand blender. Continue whisking for about 5 minutes.
Place a sieve over the bowl. Add all-purpose flour, gram flour, semolina, and baking powder. Sieve them together to remove any lumps.
Add salt and cardamom powder. Salt helps balance the sweetness and enhances the overall flavor.
Gently mix everything to form a semi-soft dough. Do not overwork the dough.
If the dough feels dry, add a little more ghee. Do not add water or milk.
Grease a baking tray with ghee or line it with butter paper.
Take small portions of the dough and shape them into medium-sized balls.
Place the balls on the prepared tray and lightly press the top of each one.
Keep some distance between the nankhatai while arranging them on the tray, as they will spread slightly during baking.
Garnish with chopped pistachios and almonds.
Preheat the oven at 180°C for 10 minutes.
Place the tray in the preheated oven and bake at 180°C for 15 minutes or until the nankhatai are lightly golden.
Remove from the oven and allow them to cool completely before serving or storing.

Notes

Ghee consistency matters most. If it is too soft or melted, chill it for 10 minutes before creaming.

Do not skip the cooling time. Nankhatai are fragile when warm and firm up fully only once cooled.

Store in an airtight container at room temperature for up to 2 weeks. Unbaked, shaped dough balls can be frozen for up to 3 months.

Bake straight from frozen, adding 2 to 3 extra minutes. For a firmer, bakery-style bite, bake 1 to 2 minutes longer.

For a softer, melt-in-the-mouth cookie, pull them out as soon as the edges turn pale gold.

Nutrition