Easy Besan Nankhatai Cookies Recipe
Besan Nankhatai is an Indian version of a cookie that is very popular as a quick tea-time snack in India. This Besan Nankhatai Biscuit is made from all-purpose flour, gram flour, ghee, powdered sugar, and flavored with cardamom.
The Nankhatai is believed to be originated in Surat when Dutch and Indians were traders. Nankhatai is derived from the Persian word Naan which means bread, and Khatai means biscuit.
During Diwali, everyone made Nankhatai biscuits at home in the olden days. Earlier, people did not have an oven, so they prepared the dough and took it to the nearest bakery to bake them. My Mom also followed this process, and I remember we had to wait long hours for our biscuits to get baked. Although it was tedious, the result was worth the effort.
I have been eating this since childhood, and the taste, flavor, and recipe have remained the same. Our formula is one of the best Nankhatai recipes; you can go wrong in baking them. Even beginners can bake Nankhatai with ease.
All you need to do is whisk ghee and powdered sugar until light and fluffy. Add flour, gram flour, baking soda, baking powder, and cardamon. Mix all well and gently bring all the mixture together. Make lemon size balls, flatten them slightly with your palm, decorate them with nuts of your choice, and bake them.
The only important thing in this recipe is properly beating the ghee and sugar. If done correctly, you will be able to combine the mixture quickly. You can still resolve this by adding one or two tablespoons of milk if you need to.
Butter can be used instead of ghee, but I like to make them with ghee(clarified butter). Ghee is fattening, yet it has many health benefits – It boosts immunity, strengthens your bones, and is good for hair and skin. If your kids don’t prefer eating ghee, bake these biscuits with ghee; they will love the taste and won’t complain about anything.
Gram flour makes these biscuits awesome and delicious. It gives a perfect texture and makes it crispy and crunchy.
Bakeries add flavors to nankhatai dough, like rose, pistachios, paan, chocolate, Nutella, kesar, and coffee. I like the original taste more than the variations.
The traditional recipe for Nankhatai, made from all-purpose flour, ghee, powdered sugar, and flavored with cardamon, is already shared on my website.
Also, you can find the most unique Kesar Pista Nankhatai recipe on my website, made of maida, Gram flour (besan), and Rava (Sooji or Semolina). The besan imparts a taste of Indian Mithai or sweets to the Nankhatai, giving the perfect Indian touch to the cookies. Also, the gram flour and semolina add a good crunch to this Nanakhati recipe.
Table of Contents
Recipe Video
Recipe Card
Easy Besan Nankhatai Cookies Recipe(Updated)
Ingredients
- 1 cup White Flour
- ¼ cup Gram Flour
- ½ cup Ghee
- ½ cup Powdered sugar
- 1 tsp Cardamom powder
- ½ tsp Baking powder
- ¼ tsp Baking soda
- Sliced Pistachios garnish
Instructions
- Firstly, take ½ cup of ghee into a mixing bowl
- With a whisk, beat until light and fluffy
- The smooth texture and the color will change slightly
- Add ½ cup powdered sugar. Whisk until light and fluffy
- The creamy texture and color will change to light yellow
- Add 1 cup white flour, ¼ cup gram flour, ½ tsp baking powder, ¼ tsp baking soda, and 1 tsp cardamom powder
- Mix all the ingredients with a spoon
- Now gentle hands bring the mixture together
- Take a little portion of the dough
- Gently roll the dough between your palms
- And form a ball
- Slightly flatten with your palm
- Transfer to the baking tray
- Place a few sliced pistachios or nuts of your choice
- Bake at 160 degrees for 20 to 25 minutes
- Cool them and store them in an air-tight container
- Crispy and delicious besan Nankhatai is ready
- Enjoy them either with tea or coffee
Notes
- Preheat the oven for 5 minutes before baking.
- Both rods should be ON, and bake them in the middle rack.
- The shelf life is 10 to 12 days stored in an air-tight container.
- Beat the butter and powdered sugar properly; this is an essential step in the whole process. Otherwise, you will need more time to form the dough.
How to make the Besan Nankhatai at home Step by Step Photos
- Firstly, take ½ cup of ghee into a mixing bowl.
- With a whisk, beat until light and fluffy.
- The smooth texture and the color will change slightly.
- Add ½ cup powdered sugar. Whisk until light and fluffy.
- The creamy texture and the color will change to light yellow.
- Add 1 cup white flour, ¼ cup gram flour, ½ tsp baking powder, ¼ tsp baking soda, and 1 tsp cardamom powder.
- Mix all the ingredients with a spoon.
- Now gentle hands bring the mixture together.
- Take a little portion of the dough.
- Gently roll the dough between your palms.
- And form a ball.
- Slightly flatten with your palm.
- Transfer to the baking tray.
- Place a few sliced pistachios or nuts of your choices.
- Bake at 160 degrees for 20 to 25 minutes.
- Cool them and store them in an air-tight container.
- Crispy and delicious besan Nankhatai is ready.
- Enjoy them either with tea or coffee.
Notes
- Preheat the oven for 5 minutes before baking.
- Both the rods should be ON, and bake them in the middle rack.
- The shelf life is 10 to 12 days stored in an air-tight container.
- Beat the butter and powdered sugar properly; this is an essential step in the whole process. Otherwise, you will need more time to form the dough.
FAQ
1. What is Nankhatai called in English?
Nankhatai is a shortbread biscuit popular in India and Pakistan. It is believed to be originated from Surat. The word Nankhatai is derived from the Persian word – Naan means bread and Khatai means biscuit.
2. What are Nankhatai Ingredients?
Nankhatai is made of Flour, Ghee, powdered sugar, and Cardamon(optional for flavor). Some do add gram flour or semolina for extra crunch.
3. Where is Nankhatai from?
Nankhatai is believed to be originated from Surat at the time when the Dutch and Indians were traders. To meet the local needs of the local Dutch, a local Dutch ran a bakery. When the Dutch left India they handed over the bakery to the Iranian.
4. How to make Nankhatai at home?
All you need to do is whisk ghee and powdered sugar until it is light and fluffy. Add flour, gram flour, baking soda, baking powder, and cardamon. Mix all well and gently bring all the mixture together. Make lemon size balls, flatten slightly with your palm, decorate them with nuts of your choice, and bake them.
Conclusion
In this Besan Nankhatai Recipe, we have shared how to make delicious, melt-in-mouth, perfect teatime Besan Nankhatai Biscuit from all-purpose flour, gram flour, ghee, powdered sugar, and flavored with cardamom. This an easy, quick, healthy Indian-style cookie recipe for baking at home. It takes 10 minutes to prepare the dough and 20 minutes to bake them. Follow this recipe, and make them in large quantities to sell them and start your own business from home. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.