IndianSnackVegetarian

Nankhatai Recipe - A Spiced Eggless Indian Cookie

Name: Nankhatai Recipe - A Spiced Eggless Indian Cookie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup all purpose flour (maida); 2 tablespoons sooji (semolina/ rava); 4 gram tablespoons flour (besan); 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup caster sugar; 1/2 cup ghee; 1 teaspoon cardamom powder (elaichi); 3 tablespoons curd (dahi / yogurt) - or more if required; 1 cup ghee

A vegetarian Indian recipe with all purpose flour (maida), tablespoons sooji (semolina/ rava), tablespoons flour (besan). Ready in 50 min, serves 4.

Curated byAarav Mehta🇮🇳

Calories

550kcal

Estimated Cost

₹250-400

Carbs61g

Protein32g

Fats20g

Servings Scaler

Instructions

13 steps

1
To begin making the Nankhatai Recipe, preheat the oven to 180 C
2
And prepare a baking sheet greased with butter or ghee
baking powder(1/2 teaspoon)ghee(1/2 cup)ghee(1 cup)
3
In a stand mixer or a large bowl, combine all the dry ingredients together
4
Add in the wet ingredients and beat until all the ingredients come together in the form of a dough
5
Place the dough in a cling wrap and refrigerate for about 3 hours until chill
6
This process is optional, but I like to do this as it makes the cookies more crunchy
tablespoons curd (dahi / yogurt) - or more if required(3)
7
Divide and shape the dough into lemon size balls, you can get about 25 to 30 balls of cookies
8
Give a slight thumb impression in the center
9
Dip the balls in the crushed nuts
10
Arrange the Nankhatai in a baking sheet and place them in a preheated oven and bake until lightly golden brown for about 15 to 20 minutes
baking powder(1/2 teaspoon)
11
Serve the delicious spiced Nankhatai along with a hot cup of chai or pack it as a snack for the kids lunch box
12
Store them in an airtight container
13
Serve Nankhatai along with hot Masala Chai for your tea time break

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Recipe Source: archanaskitchen.com

IndianSnackVegetarian

Nankhatai Recipe - A Spiced Eggless Indian Cookie

A vegetarian Indian recipe with all purpose flour (maida), tablespoons sooji (semolina/ rava), tablespoons flour (besan). Ready in 50 min, serves 4.

Curated byAarav Mehta🇮🇳

Cook Time50 min

Calories

550kcal

Est. Cost₹250-₹400

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

61g(44%)

Protein

32g(23%)

Fats

20g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

13 steps

1
To begin making the Nankhatai Recipe, preheat the oven to 180 C
2
And prepare a baking sheet greased with butter or ghee
baking powder(1/2 teaspoon)ghee(1/2 cup)ghee(1 cup)
3
In a stand mixer or a large bowl, combine all the dry ingredients together
4
Add in the wet ingredients and beat until all the ingredients come together in the form of a dough
5
Place the dough in a cling wrap and refrigerate for about 3 hours until chill
6
This process is optional, but I like to do this as it makes the cookies more crunchy
tablespoons curd (dahi / yogurt) - or more if required(3)
7
Divide and shape the dough into lemon size balls, you can get about 25 to 30 balls of cookies
8
Give a slight thumb impression in the center
9
Dip the balls in the crushed nuts
10
Arrange the Nankhatai in a baking sheet and place them in a preheated oven and bake until lightly golden brown for about 15 to 20 minutes
baking powder(1/2 teaspoon)
11
Serve the delicious spiced Nankhatai along with a hot cup of chai or pack it as a snack for the kids lunch box
12
Store them in an airtight container
13
Serve Nankhatai along with hot Masala Chai for your tea time break