Nankhatai: The Buttery & Crispy Indian Shortbread Cookie

Nankhatai is a beloved traditional Indian shortbread cookie known for its rich, buttery taste and crumbly texture. This delicacy has been a staple in Indian homes for generations, often prepared during festive occasions and cherished as a tea-time snack. Whether you are a fan of classic cookies or looking for an eggless delight, Nankhatai is a must-try treat.

https://www.swadistbite.com/nankhatai The Origins of Nankhatai

The word “Nankhatai” is derived from the Persian words “Naan” (bread) and “Khatai” (biscuit). It is believed to have originated in the 16th century when Dutch settlers in India left behind a bakery in Surat, Gujarat. The local bakers modified the recipe using readily available ingredients like ghee and gram flour, giving birth to the traditional Indian Nankhatai.

Why Nankhatai is Loved Across Generations

Nankhatai has remained a household favorite for many reasons:

Eggless Delight: Unlike many cookies, Nankhatai is purely vegetarian.
Simple Ingredients: It requires only a handful of ingredients, usually found in every Indian kitchen.
Rich in Flavor: The combination of ghee, cardamom, and flour creates a melt-in-the-mouth experience.
Perfect for Festivals: Often prepared during Diwali and other Indian celebrations.
Easy to Make: Even beginners can prepare these cookies with ease.

Ingredients Required for Making Traditional Nankhatai

To make authentic Nankhatai at home, you will need:

1 cup all-purpose flour (maida)
½ cup gram flour (besan)
½ cup powdered sugar
½ cup ghee (clarified butter)
½ teaspoon cardamom powder
¼ teaspoon baking soda
A pinch of salt
2 tablespoons semolina (optional for extra crunch)
Chopped pistachios or almonds for garnish

Step-by-Step Recipe to Make Nankhatai

Step 1: Preparing the Dough

In a mixing bowl, sift all-purpose flour, gram flour, baking soda, and salt.
Add cardamom powder and semolina (if using) for a slightly grainy texture.
In a separate bowl, whisk ghee and powdered sugar until light and creamy.
Gradually add the dry ingredients to the wet mixture and mix until it forms a soft dough.

Step 2: Shaping the Cookies

Preheat the oven to 170°C (340°F).
Take small portions of the dough and roll them into balls.
Slightly flatten each ball and place it on a baking tray lined with parchment paper.
Press chopped pistachios or almonds onto the top of each cookie.

Step 3: Baking the Nankhatai

Bake in the preheated oven for 12-15 minutes or until the edges turn golden brown.
Allow the cookies to cool completely before transferring them to an airtight container.

Variations of Nankhatai

Nankhatai can be customized in different ways to suit individual preferences. Here are some popular variations:

1. Atta Nankhatai

Instead of all-purpose flour, use whole wheat flour for a healthier version.

2. Besan Nankhatai

A full gram flour version gives a nutty and rich taste.

3. Chocolate Nankhatai

Add cocoa powder to the dough for a chocolate twist.

4. Dry Fruits Nankhatai

Enhance the flavor by mixing chopped cashews, almonds, and raisins.

5. Saffron & Cardamom Nankhatai

For a royal touch, add saffron strands and a bit more cardamom.

Tips for Perfect Nankhatai

Always use room temperature ghee to achieve the right dough consistency.
Do not overmix the dough; it should be soft but not sticky.
Bake at a moderate temperature to ensure even cooking without burning.
Store in an airtight container to maintain freshness for up to two weeks.

Nankhatai: A Perfect Companion for Tea & Festivitieshttps://www.instagram.com/swadistbiteindia/?hl=en

These golden, crispy, and aromatic cookies pair wonderfully with a cup of tea or coffee. They are also a great homemade gift option for festivals like Diwali, Eid, and Christmas.

Conclusion

Nankhatai is a delightful fusion of tradition and taste, making it a favorite across Indian households. With simple ingredients and a quick baking process, anyone can recreate this classic treat at home. Try making Nankhatai today and enjoy a bite of Indian heritage!