Nankhatai recipe in OTG (2024)

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Learn how to make Nankhatai recipe in OTG, It is very popular Indian short bread cookie which is made with ghee, flour and cardamom powder for flavouring. It is light, soft, slight crumbly, sweet and melts in the mouth.

These cookies are must in Eid, Diwali or on any festivals or special occasion. I would recommend you to try preparing it at home rather than buying it from bakery as you may ensure cleanliness, cheaper than store plus you will get very good feeling after making this because lot of your guest are going to praise you after trying it.

I have learned this recipe at baking classes in the year 2018 since then i have made this nankhatai recipe many times so you can’t go wrong with this recipe if following all proccess, tips and measurement carefully.

Ingredients

Dry Ingredients: All purpose flour, cornflour, salt, gram flour and powdered sugar.

Wet ingredients: Room temperature melted ghee, I have measured 1 cup ghee in liquid or melted form not in solid form.

How to make nankhatai in otg

In a large bowl add ghee and powdered sugar. Mix sugar and ghee with the help of hand mixer until it turns white, smooth and light.

Don’t over beat it, it takes 1 minutes or less than a minute to get the right consistency of mixture with the help of electric hand mixer.

(Note: If you’re using hand beater it may take more time than the electric mixer.)

Then add all-purpose flour, cornflour, salt, cardamom powder and gram flour or besan.

Fold it gently until a smooth dough is formed. Now take small walnut size portion of dough and shape it into a ball.

Place the dough ball over the parchment lined baking tray.

(Note: In total i have made 24 normal size nankhatai and 21 mini size nankhatai. small size cookies take less time than medium size.)

Top tips

✔️ Use measuring cup and spoons to measure the ingredients otherwise you will not get the same result.

✔️Incase the dough does not hold the shape and is very runny then add little all purpose flour to get the desired consistency. Dough should neither be too much soft or too much hard.

✔️Baking time also depend on the size of nankhatai for small size it will take less time for normal size it will take more time. so keep an eye while baking.

FAQs

What is the taste of nankhatai?

Nankhatai tastes slight nutty because of gram flour, with the flavour of salt and cardamom. This Indian cookies are quite soft it melts in the mouth.

What can i use instead of cardamom powder?

Black cardamom powder, kesar or rose essence can be used instead of cardamom powder.

How to store nankhatai?

Store it in an airtight container at normal room temperature. They can last for 2 weeks but it won’t stay this longer as it is so yum. Make sure to let the nankhatai cool down before transferring it to a airtight container.

How to make nankhatai without oven?

It can be baked in pressure cooker, gas oven tandoor or microwave. In pressure cooker or gas oven tandoor big batch of cookies can’t be baked at once.

Other recipes you might like

Almond cookies

Eggless whole wheat chocolate cake

Eggless semolina cake

Recipe card

Yield: 44 cookies

Nankhatai recipe in otg | Easy nankhatai recipe

Nankhatai is very popular Indian short bread cookie which is made with ghee, flour and cardamom powder for flavouring. It is light, soft, slight crumbly, sweet and melts in the mouth.

Prep Time10 minutes

Cook Time30 minutes

Total Time40 minutes

Ingredients

1 cup Ghee (melted)
1 cup Powdered Sugar
1 1/2 cup All purpose flour (maida)
6 tablespoon Gram flour (besan)
1 teaspoon Cornflour
1/2 teaspoon Cardamom powder
1/2 teaspoon Salt

Instructions

In a large bowl add 1 cup ghee and 1 cup powdered sugar. Mix sugar and ghee with the help of hand mixer until it turns white, smooth and light.
Don’t over beat it, it takes 1 minutes or less than a minute to get the right consistency of mixture with the help of electric hand mixer.
Then add 1 1/2 cup all-purpose flour, 1 teaspoon cornflour, 1/2 teaspoon salt, 1/2 teaspoon cardamom powder and 6 tablespoon gram flour or besan.
Fold it gently until a smooth dough is formed. Now take small walnut size portion of dough and shape it into a ball.
Place the dough ball over the parchment lined baking tray.
Make a cross with the help of knife on the centre of each dough ball. Garnish it with chopped dry fruits or dried rose petals as per your choice or keep it plain.
Bake it in a preheated oven for 30 to 35 minutes at 150 degrees C or until the cookies are slightly light golden in colour and also the heavenly aroma will spread all over the kitchen.
When baked cool it on wire rack. Store it in an airtight container at normal room temperature.

Notes

Use measuring cup and spoons to measure the ingredients otherwise you will not get the same result.
Butter or extra virgin coconut oil can be used instead of ghee. But i would recommend you to use ghee for great texture.
incase the dough does not hold the shape and is very runny then add little all purpose flour to get the desired consistency. Dough should neither be too much soft or too much hard.
Baking time also depend on the size of nankhatai for small size it will take less time for normal size it will take more time. so keep an eye while baking.
Black cardamom powder, kesar or rose essence can be used instead of cardamom powder.

Nutrition Information:

Yield:

Serving Size:

40
Amount Per Serving:Calories: 152Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 54mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 1g

All information presented are intended for informational purposes only.

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