Nankhatai Recipe – A Spiced Eggless Indian Cookie
Description
Nankhatai is a beloved Indian spiced eggless cookie that is a delightful treat for any occasion. This traditional recipe combines all-purpose flour, semolina (sooji), and gram flour (besan), bringing together a unique blend of textures. The cookies are delicately spiced with cardamom powder, which enhances their aroma, while the richness of ghee and the softness from yogurt create a melt-in-your-mouth experience. Whether served with a steaming cup of chai or packed in lunch boxes, Nankhatai is sure to become a family favorite.
Cuisine: Indian
Course: Snack
Diet: Vegetarian
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 | 1/2 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
| Curd (Dahi/Yogurt) | 3 tablespoons, or more if needed |
| Additional Ghee for greasing | 1 cup |
Preparation Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Instructions
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Preheat the Oven: Start by preheating your oven to 180°C (350°F). Prepare a baking sheet by greasing it lightly with butter or ghee to ensure the cookies don’t stick.
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Mix the Dry Ingredients: In a stand mixer or large mixing bowl, combine the dry ingredients: all-purpose flour (maida), semolina (sooji), gram flour (besan), baking powder, salt, caster sugar, and cardamom powder. Mix well until everything is evenly incorporated.
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Add Wet Ingredients: Slowly add the ghee and yogurt (curd) to the dry mixture. Use your hands or the stand mixer to knead everything together until it forms a soft dough. If the dough feels too dry, you can add a little more yogurt, one teaspoon at a time, until the desired consistency is reached.
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Chill the Dough: For an optional but recommended step, wrap the dough in cling film and refrigerate for about 3 hours. Chilling helps the dough firm up, resulting in a more crunchy texture once baked.
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Shape the Cookies: Once chilled, divide the dough into lemon-sized balls. You should be able to get around 25-30 cookie balls from the dough. Gently press your thumb in the center of each ball to create a slight indentation.
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Optional Coating: If you like, you can roll the cookie balls in crushed nuts (like pistachios or almonds) before baking. This will add a nice texture and flavor to the cookies.
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Bake the Nankhatai: Place the shaped cookies on the prepared baking sheet, leaving a little space between each one. Bake in the preheated oven for about 15-20 minutes or until the Nankhatai are lightly golden brown.
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Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. These spiced Nankhatai are now ready to be served.
Serving Suggestions:
Serve these delicious, eggless Indian cookies with a steaming cup of Masala Chai for an authentic tea-time experience. Nankhatai is perfect for lunch boxes, parties, or as an evening snack. Store any leftovers in an airtight container to keep them fresh for several days.
Additional Tips
- Substitute for Ghee: If you prefer, you can substitute ghee with chilled butter. Simply use 3/4 cup of finely chopped chilled butter in place of the ghee for a slightly different flavor and texture.
- Customizing the Flavor: You can experiment by adding a pinch of nutmeg or saffron to the dough for additional fragrance and flavor.
- Make it Vegan: If you need to make this recipe vegan, substitute the yogurt with a plant-based alternative like almond yogurt or soy yogurt, and use vegan butter instead of ghee.
Enjoy these melt-in-your-mouth Nankhatai cookies, and let the sweet, spicy aroma fill your home!
