Nankhatai Cookies Recipe | Nankhatai Biscuit in Cooker (2024)

Nankhatai Recipe | Nankhatai Biscuit In Cooker | Nan Khatai Cookies with detailed photo and video recipe. Unique and tasty cookie variations from Indian cuisine to match Indian taste buds. It is generally made with plain flour, and besan with an egg yolk combination, but this recipe is an eggless recipe for non-egg eaters. It is a popular indian dessert snack recipe, that is typically served with a cup of coffee or tea.

Nankhatai Recipe | Nankhatai Biscuit In Cooker | How to make Nan Khatai Cookies with step-by-step photo and video recipe. Cookies or biscuits have always been one of the favorite Indian pastime snacks. Be it a parle-g biscuit, or a marie biscuit each has its fan base and is served for different reasons. One such easy and simple indian cookie recipe variation is the Nankhatai biscuit known for its sweet and salt taste variations.

There is an interesting history around besan Nankhatai biscuits and their origin. It is believed to have originated from the western state of Gujarat or particularly from the Surat region. Initially, it was sold as dried bread to the local Dutch residents which became a popular snack with other residents. The traditional recipe was to make it with egg yolk mixed with plain flour and topped with a choice of dry fruits. However, there have been myriad variations to it and one of the popular variations is the eggless Nan Khatai Cookies recipe. Baking powder is added as an alternative to egg yolk which helps to achieve the same texture and crispiness. Well, it may not get the same flavor but it is a very good alternative.

Furthermore, I would like to add more tips, suggestions, and variations to the Nankhatai biscuit recipe. Firstly, in this recipe, I have shown these cookies to bake in a pressure cooker for those who do not have access to a traditional oven. You may bake it in a preheated oven at 180 degrees Celsius for 15-18 mins depending upon your oven. Secondly, I have used a combination of besan flour, and plain flour (maida) with a hint of rava in it. You may avoid besan and rava and add only plain flour if you wish to. Besan is added for smoothness and rava for crispiness. Lastly, the uniqueness of this recipe is the use of ghee as part of wet ingredients. You may also use butter as a replacement, but ghee makes it unique.

Finally, I request you to check my other Cookies or Biscuits Recipe Collection with this post on the Nankhatai biscuit recipe. It mainly includes recipes like chocolate cookies, tutti frutti cookies, jeera biscuits, kaju biscuits, coconut cookies, oat cookies, Thekua, chocolate chip cookies, and Wheat biscuits. Further to these, I would also like to mention my other recipes collection,

• Snacks Recipes
• Street Food Recipes
• Eggless Cakes Recipes

About Nankhatai Biscuits

A popular Indian subcontinent shortbread biscuit made with a combination of plain flour, besan, ghee, and sugar. It is a fusion cookie recipe with flavors from Indian and Persian cuisine. It is believed that the migrant Persian community brought this flavored cookie and then locally adapted it with the available ingredients in India. The use of ghee and besan is very specific to Indian cuisine and it is visible in this cookie recipe.

There are many different ways these simple cookies can be prepared. The main difference in the preparations of these cookies depends upon the type of ingredients used in it. However, the major difference is with the baking method. Traditionally, it is baked in a conventional oven, however, these days it can also be baked with other means. The most common is the pressure cooker baking. In addition, it can also be baked in an idli cooker which makes it more convenient and simple.

Chef Tips for Nankhatai Cookies

The recipe to bake these Indian cookies is very simple with the basic and minimal number of ingredients used. Yet some simple and mandatory tips to make it a perfect cookie are –

1. Ingredients – Use high & best quality ingredients to have the best flavoured cookies. This also helps to get the best crisp and yet soft moist cookies when it is baked.
2. Temperature – All the ingredients used must be brought to room temperature. Particularly the ghee if previously refrigerated, keep it outside to come to room temperature. This helps to get a smooth fine texture to the mixed dough.
3. Shaping – The cookies can be either shaped round or in square/rectangle shape. The shape does not make it tastier. Yet shaping it in a round makes it more attractive and interesting.
4. Baking – Typically these cookies are baked in a traditional oven and baking in a pressure cooker or idli cooker is a hack version. Bottomline, if you have an oven bake these in the oven at 180 degrees for about 30-40 mins.
5. Toppings – The toppings for these cookies are open-ended. You can stick to crushed pistachios or cashews. But you can add raisins, dates, and any other types of dry fruits to make it more interesting.

Video Recipe:

Recipe Card for Nankhatai Biscuit:

Nankhatai Cookies Recipe | Nankhatai Biscuit in Cooker

HEBBARS KITCHEN

Easy Nankhatai Cookies Recipe | Nankhatai Biscuit in Cooker

4.96 from 199 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course cookies

Cuisine Indian

Servings 14 Servings

Calories 134 kcal

Ingredients

• ▢ ½ cup ghee
• ▢ ¾ cup powdered sugar
• ▢ 1 cup maida
• ▢ ½ cup besan / gram flour
• ▢ 2 tbsp rava, fine
• ▢ ½ tsp baking powder
• ▢ pinch baking soda
• ▢ ½ tsp cardamom powder
• ▢ pinch salt

Instructions

• Firstly, in a large bowl take ½ cup ghee and ¾ cup powdered sugar.

• Beat using a beater or use a whisk and whisk until the butter and sugar is well combined.

• Beat for at least 3 minutes or until the ghee turns whiteish.

• Now place a sieve and add 1 cup maida, ½ cup besan, 2 tbsp rava, ½ tsp baking powder, pinch baking soda, ½ tsp cardamom powder, and pinch salt.

• Sieve all the ingredients making sure there are no lumps in flour.

• Now using a spatula, gently mix the flour and ghee mixture.

• Lightly crumble with fingers and get the mixture into dough.

• Do not knead the dough, just press and make a soft dough. If you feel the dough is dry, add some ghee or butter. But do not add milk or water as it makes cookies dense.

• Now make ball-sized cookies and place some cashews over them.

• Refrigerate for at least 10 minutes. this helps cookies to retain their shape while baking.

• Now bake the cookies in an idli cooker, by adding salt at the bottom of the idli steamer.

• Cook on a medium flame for 15 to 20 minutes or until the top of the cookies gets some cracks.

• You can alternatively bake in the oven at 170 degrees celsius for 15 minutes. Cool the cookies completely before taking out the plate.

• Finally, enjoy the crunchy Nankhatai Recipe with a cup of coffee.

Nutrition

Calories: 134kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 29mgPotassium: 47mgFiber: 1gSugar: 7gVitamin A: 2IUVitamin C: 0.01mgCalcium: 12mgIron: 1mg

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How to make Nankhatai with step-by-step photos

1. Firstly, in a large bowl take ½ cup ghee and ¾ cup powdered sugar.
   
2. Beat using a beater or use a whisk and whisk until the butter and sugar is well combined.
   
3. Beat for at least 3 minutes or until the ghee turns whiteish.
   
4. Now place a sieve and add 1 cup maida, ½ cup besan, 2 tbsp rava, ½ tsp baking powder, pinch baking soda, ½ tsp cardamom powder, and pinch salt.
   
5. Sieve all the ingredients making sure there are no lumps in flour.
   
6. Now using a spatula, gently mix the flour and ghee mixture.
   
7. Lightly crumble with fingers and get the mixture into dough.
   
8. Do not knead the dough, just press and make a soft dough. If you feel the dough is dry, add some ghee or butter. But do not add milk or water as it makes cookies dense.
   
9. Now make ball-sized cookies and place some cashews over them.
   
10. Refrigerate for at least 10 minutes. this helps cookies to retain their shape while baking.
    
11. Now bake the cookies in an idli cooker, by adding salt at the bottom of the idli steamer.
    
12. Cook on a medium flame for 15 to 20 minutes or until the top of the cookies gets some cracks.
    
13. You can alternatively bake in the oven at 170 degrees celsius for 15 minutes. Cool the cookies completely before taking out the plate.
    
14. Finally, enjoy the crunchy Nankhatai Recipe with a cup of coffee.
    

Notes:

• Firstly, adding besan gives an earthy flavor and rava gives the crunch.
• Also, the cookies should melt in the mouth and have a crumbly texture.
• Additionally, do not compromise or substitute ghee with any other ingredients.
• Finally, Nankhatai Recipe can be topped with nuts of your choice to make it flavourful.