Straight out from oven. Freshly baked nankhatai. Delicious and melt in mouth.
After taste it you never satisfy with store bought. These home made are far better than store bought. These delectable nankhatai or shortbread cookies are altime favourite amongst my family and friends. Try once and you will love these mouth melting cardamom flavored eggless cookies.
You may like to try some different flavoured nankhatai recipes from this blog.
Besan Or Chickpea Flour Cookies/Nankhatai
Multigrain Chocolate Cookies Or Shortbread Cookies/Nankhatai
Oats Whole Wheat Coffee Jaggery Cookies/ Nankhatai/ Shortbread Cookies/ Eggless Cookies
Gluten Free Rose Flavoured Nankhatai Or Shortbread Cookies
Orange Crinkle Cookies Or Nankhatai
Oats Thandai Nankhatai
These eggless mouth melting cookies are very easy to make and taste is absolutely divine. Just whisk ghee or clarified butter and sugar well. Add all dry ingredients and make a dough. Shape and bake in preheated oven. You can stuff the cookies with shredded dry fruits. Or place cashew nuts, almond, pistachio or any dry fruit of your choice over nankhatai before baking.
Recipe
All purpose flour or maida -1 cup
Gram flour/chickpea flour or besan – 1/2 cup
Powdered sugar – 1 cup
Clarified butter or ghee – 1 cup melted
Baking powder – 1/2 tsp
Baking soda – 1/4 tsp
Cardamom powder – 1/2 tsp
Chopped cashew nut – as required, optional
Method
1. Preheat the oven at 180°. Grease a baking pan or line with parchment paper.
2. Cream together sugar and ghee or clarified butter.
3. Add flour along with baking powder, soda and cardamom powder.
4. Knead to a smooth dough. Make small balls and fill with cashew pieces. Or place a piece of cashew nut or almond over the balls and press gently. This step is absolutely optional. You can also make nankhatai without stuffing or dry fruit topping. Watch video recipe below the recipe card for details.
5. Arrange in the greased tray. Bake at 180° in a preheated oven for 15-20 minutes. For microwave convection bake in preheated oven at 170° for 10-12 minutes. Or till edges becomes light brown. Don’t over bake.
6. Allow the nankhatai to cool completely before serving.
Enjoy the mouth melting and yummy nankhatai with your tea or coffee.
Notes
Whole wheat flour or atta can be used instead of all purpose flour or maida. But taste may differ.
Nankhatai
Nankhatai. These eggless mouth melting cookies are very easy to make and taste is absolutely divine.
- Baking pan
- Oven
- mixing bowl
- Whisker
- 1 cup All purpose flour or maida
- 1/2 cup Chickpea flour or besan
- 1 cup Powdered sugar
- 1 cup Ghee or clarified butter (Melted )
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Cardamom powder
- Chopped cashew nuts or almond (Optional )
Preheat the oven at 180°. Grease a baking pan or line with parchment paper.
Cream together sugar and ghee or clarified butter.
Add flour along with baking powder, soda and cardamom powder.
Knead to a smooth dough. Make small balls and fill with cashew pieces. Or place a piece of cashew nut or almond over the balls and press gently. This step is absolutely optional. You can also make nankhatai without stuffing or dry fruit topping. Watch video recipe below the recipe card for details.
Arrange in the greased tray. Bake at 180° in a preheated oven for 15-20 minutes. For microwave convection bake in preheated oven at 170° for 10-12 minutes. Or till edges becomes light brown. Don’t over bake.
Allow the nankhatai to cool completely before serving.
Enjoy the mouth melting and yummy nankhatai with your tea or coffee.
Whole wheat flour or atta can be used instead of all purpose flour or maida. But taste may differ.
Wow lovely recipe… Yum … I am a big fan of Nan khatai
Thanks a lot Ruchi dear 😍