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nankhatai recipe with wheat flour
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Nankhatai recipe

Nankhatai is a desi cookie made in Indian households for festival season especially. This recipe with just 3 main ingredients, made with wheat flour, and little maida.
Prep Time20 mins
Cook Time15 mins
Course: Snack
Cuisine: Indian
Servings: 15 cookies

Ingredients

  • ¾ cup Wheat flour Atta
  • ¼ cup All purpose flour Maida
  • ½ cup Sugar
  • ½ cup Ghee melted, may not need all
  • 1 Cardamom
  • 1 pinch Baking powder generous
  • 10 Pistachios for decoration

Instructions

  • In a mixer, place sugar along with cardamom and powder it.
  • Transfer to a mixing bowl.
  • In the same mixer, coarsely powder pistachios, keep aside.
  • Preheat the oven at 190 deg C or 375 F.
  • Add atta, maida to the powdered sugar along with baking powder. Mix well.
  • Add ghee little by little rubbing as you add. You may not need all, may be 1 tablespoon you can reserve. Should add ghee to form a dough, no water.
  • In a baking tray, line with cookie sheet or grease with ghee, dust with a teaspoon of flour.
  • Make equal sized balls (15) out of the dough. Flatten slightly, not too much.
  • Cut with a knife to make a criss-cross pattern in the top middle of the cookie.
  • Add a pinch of powdered pistachios over each cut.
  • Bake it for 12 to 15 minutes at 190 deg. C/ 375 F.
  • The cookie should not change in colour to dark brown. When it just starts golden in colour in the sides, that is enough.
  • Cool in wire rack before storing in an airtight container.

Notes

  • Add ghee gradually, do not end up in adding more than needed. The dough should hold its shape, if not, ghee is more.
  • The ghee amount may vary depending on the flour, so handle accordingly.
  • I felt if the cookies are made smaller, it looked more cute than this. So make it smaller if you wish.
  • This cookie will be sweet, if you want, reduce 1 or 2 tablespoon of sugar.
  • I made in two batches, second batch gets baked quickly. So always keep an eye after 10 mins of baking.