Nankhatai | Eggless Indian Butter cookies

Festivals are always incomplete without sweets and snacks.

It's Diwali Season and I am sharing few recipes to try this season.

All the recipes that I share are easy to prepare and even beginners can nail it correctly. So please go ahead and read all the tips and tricks I share.

To talk about Nankhatai it is a famous cookie from the Indian subcontinent.

It is crisp and buttery, you will feel the hint of cardamom in each bite. It is totally delicious.

As much as I knew about this Indian Cookie, little did I know that it's very popular and made widely during Diwali.

It's during one casual discussion with Anu during the food made for Diwali. Anu mentioned about nankhatai being popular during Diwali time for gifting.

After that, I went ahead and read a few articles and spoke to a few friends.Sharing all those details in this post below.

What is Nankhatai:

Nankhatai is an Indian cookie that was evolved during the British period in India. It was quite popular in India and Pakistan.

Nankhatai is a recipe that is very close to the heart of the Parsis. They love to enjoy rich food and they have no boundaries, you can find their plates always fancy.

History of Nankhatai

The word Nankhatai is derived from the Persian word Naan which means Bread. And Khatai meaning biscuit.

Indian food is largely influenced by the British, Middle East, and Portuguese is a known fact.

The parsis bakery in Surat is the first one to invent the Nankhatai. It is Indianized with the addition of Sooji , Gram flour , CArdamom and other Nuts.

Where to Get Nankhatai in your City:

If you have a Parsi bakery in your place that is the best place to try a traditional Nankhatai . I bet the taste will just linger in your palates.It is buttery heaven, not namesake. I mean it.

How to prepare Indian Butter Cookies:

The traditional Nankhatai is more of an Indian, Persian mix recipe.soft butter and powdered sugar beat till creamy and to this add all the dry ingredients and flavoring agents.

Knead well and prepare a dough. Shape the cookies of equal size and shape and bake till perfection. It gets done in just 15 mins or even less depending on the oven.

Sharing today my version of nankhatai which is easy and perfect for beginners.

Ingredients for Nankhatai:

Refined Flour or All purpose Flour:

As always we use all-purpose flour for a soft melt in mouth cookie. It can very well be replaced with whole heat flour. But I suggest using all-purpose flour for the original recipe.

Chickpea or Besan Flour:

Chickpea flour is something that makes the cookie an Indian Version.

In my recipe, I have not used chickpea flour. I went with sooji and Maida.

Traditionally along with 1 cup refined flour, you can use ¼ of besan flour.

further modifications have to be done. Will try sharing that version soon in the blog.

Semolina:

Semolina / Sooji or Riva give a nice texture to the cookies.

Butter or Ghee:

You can either use butter or ghee. If using ghee do not melt it. Try using thick ghee.

If using butter-soft butter at room temperature.

Variations:

A popular variation is the Besan Nankhatai

Chocolate, Pista , Kesar nankhatai are also in stores these days.

However it is best that the classics remains untouched.

Similar Recipes:

• Cranberry Cookies
• Wheat Butter Cookies

How to prepare Nankhatai with step by step pictures:

1. In a mixing bowl add in soft unsalted butter and powdered sugar. Cream together using an electric beater or stand mixer until they are well blended.

2. To this next add in All-purpose flour, Baking soda, Semolina, Cardamom powder.

 3. Bring everything to form a soft dough. Divide the dough into equal portions and divide everything to form a cookie shape and place it in the lined baking tray. Top it with nuts of your choice. I used pistachios. 

4.  Preheat at 180 Deg C for about 10 mins and then bake at 180 Deg C for about 15-20 mins or till the base of the cookie turns golden brown. Allow it to cool completely and then store in airtight containers.

Tasty Nankhatais are now ready to serve.