Nankhatai Recipe | Melt in Your Mouth Eggless Indian Cookies | Diwali Special
Recipe Information
Nankhatai
Cultural Context
Nankhatai, a traditional Indian cookie, is believed to have originated in the 16th century during the Mughal era. These delightful shortbread cookies are often enjoyed with tea and are a staple in Indian households, especially during festivals and celebrations. Today, Nankhatai has gained popularity beyond India, with various adaptations worldwide, reflecting local flavors and ingredients.
ghee
🥗Healthier: coconut oil
💰Cheaper: butter
Coconut oil is a healthier fat option.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: none
Whole wheat flour adds fiber and nutrients.
powdered sugar
🥗Healthier: coconut sugar
💰Cheaper: granulated sugar
Coconut sugar has a lower glycemic index.
cashews
🥗Healthier: walnuts
💰Cheaper: peanuts
Walnuts provide omega-3 fatty acids.
Refrigerate the dough for 20 minutes before baking.
Preheat the oven to 180°C (350°F).
Sift together flour, gram flour, semolina, baking powder, and baking soda in a bowl.
In a separate bowl, cream ghee and icing sugar until light and fluffy.
Add cardamom powder to the creamed mixture, mixing well.
Gradually incorporate the flour mixture into the creamed mixture until a soft dough forms.
Divide the dough into small balls and flatten slightly.
Place the cookies on a baking tray lined with parchment paper.
Garnish each cookie with nuts on top.
Bake in the preheated oven for 18 minutes until lightly golden.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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