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Ingredients

1/2 Cup All purpose flour
1 tsp Rava
1/4 cup Ghee
1/4 cup Powdered sugar
A pinch Cardamom powder
A pinch Salt
A pinch Baking soda

Nankhatai – Indian Eggless Biscuits

Melt in the mouth eggless biscuits

Cuisine:

Nankhatai is the Indian style eggless biscuits which are melt in the mouth. Here is the very simple recipe with the step by step preparation to bake them.

  • 30 mins
  • Medium

Ingredients

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Nankhatai is the eggless Indian style biscuits served mostly at the tea time. These are very popular even in the tea shops across north India. According to Wikipedia, Nankhatai is derived from the Persian word Naan, which is shortbread and khatai which means biscuits. In Afghanistan, these are also called as Kulcha-e-khataye where in kulcha again means shortbread.

Nankhatai

Types of Nankhatai:

Nankhatai is a type of eggless cookies. In most of the cookie recipes, we know that we will be using butter as the fat. But, here in Nankhatai, we will be using our desi ghee or clarified butter. Typical the melt in the mouth Nankhatai which is commercially sold uses Vanaspati or Dalda. But ghee is the best and the healthy substitute to recreate these Indian style eggless biscuits at home.

Again, there are many recipes for this Indian style eggless biscuits. For the bakery-style of these eggless biscuits, we will use a portion of gram flour while for these Nankhatai we use only the All-purpose flour. Some recipes use both baking soda and baking powder while there are some which do not use any of these. Likewise, there are many flavours of these nankahhatai such as the Pista Nankhatai, Saffron flavoured nankhatai and choco-chip nankhatai. Check out these and bake these very easy and melt in the mouth nankhtai.

Preparation of Indian styled eggless biscuits

These eggless biscuits are incredibly easy to prepare and bake. All we will need is the all-purpose flour, semolina, baking soda, ghee and sugar with a hint of cardamom.

The first step is so to measure the ghee and refrigerate it for 15 minutes. Mix the flour, semolina, baking soda and together and keep aside. Next, cream the powdered sugar and the ghee till creamy. Mix in the flour mix with the cardamom powder and knead it for a minute till the dough comes together.  Let this dough rest for 10-15 minutes. Meanwhile, preheat the oven to 190 C. Bake these eggless biscuits for 15 minutes. The biscuits will start to brown by this time. Transfer it to a cooling rack. After 10 minutes, remove these Indian style eggless biscuits from the tray and let out cool completely. Congratulations!! You have baked the best nankhatai.

Steps

1
Done

Keep the ghee in the refrigerator for 15 minutes

2
Done

Mix the flour, baking soda, salt and semolina and keep aside.

3
Done

Cream powdered sugar and ghee together till creamy

4
Done

Next mix the ghee mixture with the flour mixture.

5
Done

Knead the dough for few minutes so that it comes together. Rest it for 10 minutes

6
Done

PREHEAT THE OVEN TO 190 C

7
Done

Pinch small balls and flatten them a little and place them on a tray lined with baking sheet. Make sure each is placed with some space between them.

8
Done

Bake the nankhatai for 15 minutes to 18 minutes or until it starts to brown.

9
Done

Transfer the tray to the cooling rack. After 10 minutes, take out the biscuits from the tray and transfer it directly on the cooling rack. Let it cool completely.

10
Done

Store them in an airtight container.

 

Nankhatai-Indian styled eggless biscuits

Nankhatai- Indian style eggless biscuits

Veena
Nankhatai is the Indian style eggless biscuits which are melt in the mouth. Here is the very simple recipe with the step by step preparation to bake them.
0 from 0 votes
Prep Time 10 mins
Cook Time 15 mins
25 minutes for resting ghee and the dough 25 mins
Total Time 50 mins
Course Cookies
Cuisine Indian
Servings 3
Calories 252 kcal

Equipment

  • Oven

Ingredients
  

  • 1/2 Cup All purpose flour
  • 1/4 Cup Powdered sugar
  • 1/4 Cup Ghee
  • 1 tsp Semolina
  • Pinch Baking soda
  • Pinch Salt
  • Pinch Cardamom powder

Instructions
 

  • Keep the ghee in the refrigerator for 15 minutes
  • Mix the flour, baking soda, salt and semolina and keep aside.
  • Cream powdered sugar and ghee together till creamy
  • Next mix the ghee mixture with the flour mixture.
  • Knead the dough for few minutes so that it comes together. Rest it for 10 minutes

PREHEAT THE OVEN TO 190 C

  • Pinch small balls and flatten them a little and place them on a tray lined with baking sheet. Make sure each is placed with some space between them.
  • Bake the nankhatai for 15 minutes and until it starts to brown.
  • Transfer the tray to the cooling rack. After 10 minutes, take out the biscuits from the tray and transfer it directly on the cooling rack. Let it cool completely.
  • Store them in an airtight container

Nutrition

Calories: 252kcalCarbohydrates: 27gProtein: 2gFat: 15gSaturated Fat: 9gCholesterol: 38mgSodium: 1mgPotassium: 22mgFiber: 1gSugar: 10gIron: 1mg
Keyword Indian style eggless biscuits, Nankhatai
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