Wednesday, February 20, 2019

Nankhatai with Butter | Eggless Indian Festival Cookies

Many years ago, I posted a recipe for Nankhatai. At that time I was doing a lot of experimental baking using different kinds of flour. I used atta (Indian Chapati Flour) for this recipe along with besan (Gram Flour), and semolina (cream of wheat) for this recipe. What resulted was a crunchy version of the Nankhatai, which was also deliciously melt in the mouth.

The recipe I am sharing today is a more traditional version of the Nankhatai. It is superbly delicious, and feels like a softer version of the Scottish shortbread!! This is because the main ingredients here are besan (Gram Flour) and butter. A very small portion of semolina is added to the recipe to give this cookie a good crumb, and AP flour to ensue it all holds together.

Nankhatai (Naan - bread, Khatai - biscuit), is the great Indian Festival Cookie. While it is baked and shared during festivals and special occasions, it is also a cookie that makes a mundane daily cup of tea special. While the Nankhatai was created by a baker in 16th C Eastern India, similar cookies are found in Afghanistan and Iran and are popularly known as Kulcha-e-Khataye!!

These cookies are a breeze to make and kids will love to make the dough and shape it for baking. Today I am sharing the Nankhatai recipe I put together for 2nd Graders to bake at Cooking Class for a Diwali sharing treat!!

¾ cup besan (gram flour)
1/8 cup semolina (cream of wheat)
1/8 cup all purpose flour
½ cup sugar
1/3 cup unsalted butter (soft)
¼ tsp baking soda
¼ tsp cardamom powder
Pinch salt

  1. Mix the butter and sugar in a bowl.
  2. In a separate bowl mix together the besan, all-purpose flour, semolina, baking soda, and cardamom.
  3. Pour the dry mix into the wet mix and bind into a tight dough.
  4. Divide this dough into 12 equal portions.
  5. Roll each portion into a ball. 
  6. Flatten gently into a disc about a 1/3” thick.
  7. Press your index finger into the center to create a dent.
  8. Bake the cookies in a pre heated oven at 350 F for 18-20m.
  9. Remove from oven, cool completely and enjoy.
Good To Know:
  • After Step 7, you can choose to place a cashew or pistachio in the dent on the cookie.
  • This recipe can also be made using Ghee (clarifies butter). Simply substitute equal amount of Ghee for the butter.  
Like this recipe. Tried it. Leave me a comment:) 

All content, text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007 - 2019. All Rights Reserved. Kindly do not reproduce without permission.


Welcome to Annarasa! I hope you enjoyed visiting my virtual kitchen. As you savour your taste tour, leave me a note, post a query, share your thoughts. I will do my best to respond to every comment :)

Apu @ Annarasa