Nankhatai Recipe – Eggless Indian Shortbread Cookies

Nankhatai Recipe is a traditional Indian eggless cookie made with all-purpose flour, chickpea flour, semolina, ghee, and powdered sugar. These homemade Indian cookies are rich, buttery, crumbly, and delicately flavoured with cardamom, saffron, and nutmeg.

Moreover, this easy Nankhatai Recipe uses simple ingredients that are commonly available in the kitchen. The combination of ghee and gram flour gives these cookies their classic melt-in-the-mouth texture. In addition, saffron and cardamom add a beautiful aroma, while chopped almonds and pistachios make them even more delicious.

These traditional Indian cookies are perfect with a cup of tea or coffee. Therefore, you can make them for festivals, family gatherings, celebrations, or simply whenever you crave a homemade sweet treat.

Why You Will Love This Nankhatai Recipe

• First, these cookies are completely eggless.
• Moreover, they have a delicious melt-in-the-mouth texture.
• In addition, ghee gives them a rich and buttery flavour.
• Furthermore, saffron, cardamom, and nutmeg add a wonderful aroma.
• Finally, they are easy to make at home with simple ingredients.

Ingredients for Nankhatai Recipe

Makes: Approximately 18–20 cookies

• 1 cup all-purpose flour (maida)
• ½ cup chickpea flour (besan)
• ¼ cup semolina (suji)
• 1 cup pure ghee (clarified butter)
• ¾–1 cup powdered sugar, according to taste
• ½ teaspoon saffron, soaked in warm milk
• 1 pinch nutmeg powder
• 1 tablespoon curd
• 1 tablespoon milk
• 1–2 pinches salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 5–6 almonds, finely chopped
• 5–6 pistachios, finely chopped

How to Make Nankhatai Recipe

Step 1: Prepare the Dry Ingredients

First, add all-purpose flour, chickpea flour, semolina, salt, baking powder, and baking soda to a large bowl.

Next, mix all the dry ingredients thoroughly and keep them aside.

Step 2: Cream the Ghee and Sugar

Meanwhile, add ghee and powdered sugar to another bowl.

Then, whisk them together until the mixture becomes light, fluffy, and pale.

This step helps give the Nankhatai Recipe a soft and crumbly texture.

Step 3: Prepare the Nankhatai Dough

Now add the dry ingredient mixture to the ghee and sugar mixture.

Next, add saffron milk, curd, and milk.

Mix everything gently with your hands until a soft dough forms. Do not knead the dough too much because overworking it can make the cookies hard.

Step 4: Shape the Nankhatai

After that, divide the dough into small equal portions.

Roll each portion gently between your palms to make a smooth ball.

Place the balls on a lightly greased or parchment-lined baking tray.

Next, gently flatten each cookie with your fingers.

Sprinkle chopped almonds and pistachios on top and lightly press them into the dough.

Step 5: Bake the Nankhatai

Preheat the oven to 180°C (350°F).

Then place the baking tray in the preheated oven.

Bake the Nankhatai Recipe for approximately 15–17 minutes, or until the cookies are lightly golden around the edges.

Do not overbake them because traditional nankhatai should remain pale and crumbly.

Finally, remove the tray from the oven and allow the cookies to cool completely before serving.

Serving Suggestions

Serve these delicious homemade Nankhatai cookies with:

• Masala tea
• Milk
• Coffee
• Cardamom tea
• Festive dessert platters

They also make a lovely homemade gift during festivals and special occasions.

Tips for Making Perfect Nankhatai

• Use good-quality ghee for the best flavour.
• Do not knead the dough excessively.
• Keep the dough soft but firm enough to shape.
• Avoid overbaking the cookies.
• Allow the nankhatai to cool completely before storing.
• Leave some space between the cookies because they spread slightly while baking.
• Add saffron for extra colour and fragrance.

Frequently Asked Questions

Is Nankhatai made without eggs?

Yes. Traditional nankhatai is an eggless Indian cookie, so this recipe does not require eggs.

Why is my Nankhatai hard?

Overmixing the dough or overbaking the cookies can make nankhatai hard. Therefore, mix the dough gently and bake only until the edges are lightly golden.

Can I make Nankhatai without chickpea flour?

Yes. However, chickpea flour gives traditional nankhatai its distinctive flavour and crumbly texture.

How should I store homemade Nankhatai?

Once completely cooled, store the cookies in an airtight container at room temperature. They can stay fresh for several days when stored properly.

Why This Nankhatai Recipe Is Worth Trying

This Nankhatai Recipe is a delicious taste of traditional Indian baking. The rich ghee, fragrant saffron, cardamom, nutmeg, and crunchy nuts create beautifully crumbly cookies that are perfect for tea time. Moreover, the recipe is simple enough to prepare at home without complicated ingredients. Therefore, make a batch of these eggless Indian cookies and enjoy them with your favourite hot drink.