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Eggless Nankhatai Biscuit Recipe in 5 Minutes

Eggless Nankhatai Biscuit featured
  • Prep Time
    10 Mins
  • Cook Time
    15 Mins
  • Serving
    4 People
  • View
    385

Eggless Nankhatai Biscuit recipe is shortbread biscuits, originating from the Indian subcontinent, popular in Northern India. The word Nankhatai is derived from Persian word Naan meaning bread and “Khatai” from an Dari Persian word meaning Biscuit. Nankhatai is believed to have originated in Surat in the 16th century. Nankhatai recipe is an authentic, crispy and crunchy substitute for biscuits.

Basically Nankhatai is popular as a tea time cookie and is easily available in most bakery shops in India. Nankhatai can be called Indian shortbread cookies or biscuits which is equally liked by kids as well as elders. If you are fond of nankhatai then you can easily make it at home. Make them in bulk and store in an airtight container to enjoy them for the next few days.

Cook Eggless Nankhatai Biscuit Recipe at Home

Ingredients

Directions

Steps to cook Eggless Nankhatai Biscuit Recipe

1 Step
nan khatai step-1

Take a large mixing bowl. Add 1 cup desi ghee and one cup powdered sugar and whisk them until fluffy. The mixture should become smooth, light, fluffy and creamy. Now add all the dry ingredients (1+1/2 cup all-purpose flour, 1 cup gram flour/besan, 1 tsp baking powder, and ½ tsp baking soda. Also add 2 tbsp rava (sooji) gradually and keep whisking. Now add ½ tsp cardamom powder and few drops of vanilla essence. You may skip vanilla essence and add nutmeg powder as well. The besan gives a slightly nutty taste and flavor while the sooji adds to the crispiness and crunchiness. Begin to mix the flour with the creamed ghee with a spoon or spatula. Gently bring together the whole mixture to a dough. If you are not able to bring together the mixture and its crumbly, then add 1 to 3 tbsp milk. Do not knead as we do for roti dough or bread dough. Just gather the mixture to form a cookie dough.

2 Step
nan khatai step-2

Pinch medium sized balls from the dough. Lightly roll them in your palms and slightly flatten them. Optionally you can press almonds on the top slightly. You can also make some criss-cross designs on the nankhatai with a fork or toothpick. Place them in a baking tray. Keep some space between them as they expand while baking.

3 Step
nan khatai step-3

To bake the cookies or nankhatai in a pressure cooker add in 1½ cup of salt and place a small cup or cooker rack. also, place a plate above it. Close the lid of the pressure cooker without keeping the gasket and whistle. Heat for 5 to 10 minutes. As a result, gives a preheat oven atmosphere. you may also bake the nankhatai in a pre heated oven at 180 degrees celsius (356 degrees Fahrenheit) for 20 to 25 mins till light golden or golden. Since oven temperatures vary, it may take less or more time. So do keep a check.

4 Step
nan khatai step-4

Place the plate containing cookies or nan khatai inside the pressure cooker. Now cover and cook on a medium flame for 12-15 minutes. As the temperatures vary in different oven models, keep an eye while baking in oven or microwave. If the nankhatais are not baked enough then bake them for some more minutes.

5 Step
nan khatai step-5

Check after 10 Mins, The cookies will be soft initially. Cool completely by placing them on wire racks and the nankhatai cookie turns crisp and crunchy. Finally, store the nankhatai in an airtight container and enjoy for a week with your tea or coffee.

Conclusion

Basically Nankhatai is popular as a tea time cookie and is easily available in most bakery shops in India. Nankhatai can be called Indian shortbread cookies or biscuits which is equally liked by kids as well as elders. If you are fond of nankhatai then you can easily make it at home. Make them in bulk and store in an airtight container to enjoy them for the next few days.

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