Nankhatai Recipe – A Spiced Eggless Indian Cookie
Nankhatai, a delightful Indian treat, is an eggless cookie that’s celebrated for its spiced flavor and melt-in-the-mouth texture. With its origins rooted in Indian culture, this cookie is perfect for enjoying during tea time or as a snack for children’s lunchboxes. The following recipe will guide you through the simple yet rewarding process of creating your own batch of Nankhatai, making it an inviting addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Sooji (Semolina/Rava) | 2 tablespoons |
| Gram Flour (Besan) | 4 tablespoons |
| Baking Powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Caster Sugar | 3/4 cup |
| Ghee (Clarified Butter) | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Curd (Dahi/Yogurt) | 3 tablespoons (or more if needed) |
| Crushed Nuts (for garnishing) | As needed |
Nutritional Information (per serving)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 180 |
| Protein | 3g |
| Carbohydrates | 25g |
| Dietary Fiber | 1g |
| Sugars | 12g |
| Fat | 8g |
| Sodium | 50mg |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
Instructions
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Preheat the Oven: Begin the Nankhatai-making process by preheating your oven to 180°C (350°F). Prepare a baking sheet by greasing it with butter or ghee, ensuring the cookies will not stick during baking.
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Combine Dry Ingredients: In a stand mixer or a large mixing bowl, combine the all-purpose flour, semolina, gram flour, baking powder, salt, and caster sugar. Whisk these dry ingredients thoroughly to ensure even distribution.
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Incorporate Wet Ingredients: Add the ghee, cardamom powder, and curd to the dry mixture. Beat the ingredients together until they form a cohesive dough. If the dough seems too dry, you may add a little extra curd to achieve the right consistency.
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Chill the Dough: For enhanced crunchiness, wrap the dough in cling film and refrigerate it for about 3 hours. While this step is optional, it helps to firm up the dough, leading to a better texture in the final cookies.
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Shape the Cookies: Once the dough has chilled, remove it from the refrigerator and divide it into lemon-sized balls. You should be able to form approximately 25 to 30 cookie balls. Using your thumb, create a slight indentation in the center of each ball, which will help the cookies bake evenly.
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Add Garnish: If desired, dip the thumb-impressed cookie balls in crushed nuts for an added crunch and flavor enhancement.
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Bake: Place the shaped Nankhatai on the greased baking sheet, ensuring there is adequate space between each cookie. Bake in the preheated oven for 15 to 20 minutes or until they turn lightly golden brown. Keep an eye on them to avoid over-baking.
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Serve and Store: Once baked, remove the Nankhatai from the oven and allow them to cool slightly on the baking sheet. Serve these delicious spiced cookies alongside a hot cup of Masala Chai, or pack them as a delightful snack for your children’s lunch boxes. Store any leftovers in an airtight container to maintain their freshness and crispness.
These Nankhatai cookies are not just a treat for the taste buds; they also embody the warmth of Indian hospitality and tradition. Whether you enjoy them as a mid-afternoon snack or share them with family and friends, their delightful aroma and inviting texture will surely bring smiles to your table. Happy baking!
