Nankhatai Recipe | Easy Eggless Nankhatai Recipe

Nankhatai Recipe | Easy Eggless Nankhatai Recipe

Nankhatai is prepared by mixing plain flour, gram flour, semolina, sugar and ghee. It is a perfect cookie with a cup of tea in the evening. Nankhatai is an Indian shortbread cookie which is very famous all over India.

For the fourth day of Bake a thon, I prepared this delicious Indian cookie “Nankhatai”.

Nankhatai

Step by step pictures of Nankhatai

Nankhatai

Ingredients:

  • Plain flour/maida-1cup
  • Besan/Gram flour-1/2cup
  • Semolina/Rava-1/4cup
  • Powdered sugar-1/2cup
  • Cardamom powder-1tsp
  • Ghee-1/2cup
  • A pinch of salt

Preparation:

Preheat the oven to 180°C /356°F.

In a large plate sift plain flour, semolina, Besan flour and powdered sugar. Then add cardamom powder and mix well.

Add ghee, mix and gather everything to form into a smooth dough. If it is not forming into a dough add 1-2 tbsp of ghee and mix slowly. Divide the dough into equal portions.

Then shape the dough into small balls as you desire (I made mine very small)

Roll the balls in your palms like peda and place in a baking tray.

Slightly press pistachios in the middle and bake for 20-25 minutes or till light golden colour.

Allow to cool them on a wire rack for 10 minutes and then enjoy delicious Nankhatai with a cup of tea.

Nankhatai

 

Nankhatai
5 from 7 votes
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Nankhatai Recipe | Easy Eggless Nankhatai Recipe

Nankhatai is prepared by mixing plain flour, gram flour, semolina, sugar and ghee. It is a perfect cookie with a cup of tea in the evening. Nankhatai is an Indian shortbread cookie which is very famous all over India.
Course Sweets
Cuisine Indian
Keyword Nankhatai
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 Makes
Author Pavani

Ingredients

  • Plain flour/maida-1cup
  • Besan/Gram flour-1/2cup
  • Semolina/Rava-1/4cup
  • Powdered sugar-1/2cup
  • Cardamom powder-1tsp
  • Ghee-1/2cup
  • A pinch of salt

Instructions

  1. Preheat the oven to 180°C /356°F.
  2. In a large plate sift plain flour, semolina, Besan flour and powdered sugar. Then add cardamom powder and mix well.
  3. Add ghee, mix and gather everything to form into a smooth dough. If it is not forming into a dough add 1-2 tbsp of ghee and mix slowly. Divide the dough into equal portions.
  4. Then shape the dough into small balls as you desire (I made mine very small)
  5. Roll the balls in your palms like peda and place in a baking tray.
  6. Slightly press pistachios in the middle and bake for 20-25 minutes or till light golden colour.
  7. Allow to cool them on a wire rack for 10 minutes and then enjoy delicious Nankhatai with a cup of tea.

 

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