Light and fluffy Nankhatai Recipe

The festive season is all around the corner! In India people celebrate festivals with sweets and when sweet is made at home, what else one can ask for.

Today, I am sharing a recipe of authentic, delicious Eggless cookie, called “Nankhatai”, that can be very easily prepared at home.

I still remember when I growing up, was very fond of having nankhatai any time during a day. So, what my mom use to do, she makes them in a bulk and store in an airtight container. So, that I can enjoy it for a couple of days. Feeling nostalgic!

Nankhatai Ingredients:

1 cup ghee

1 cup powder sugar

2 cup maida

½ tablespoon vanilla essence

⅓ spoon baking soda

⅓ spoon baking powder

Pinch of salt

Nankhati
Nankhatai

Direction for making Nankhatai:

  • Take a mixer grinder, to make a powder sugar.
  • Next using sieve, mix the flour, salt, baking soda and baking powder together and set it aside.
  • Mix the ghee/butter & sugar well and whisk it until it becomes creamy.
  • Now mix together with flour and make a stiff dough.
  • Next make balls out of dough, then slightly flatten them using your thumb and put them in a baking tray.  Bake exactly for 12 to 15 minutes.
  • Take out the tray from oven and let them cool completely, then store in an airtight jar.
Nankhatai
Nankhatai

Notes:

  • Don’t change the ratio of all the ingredients like ghee/butter.
  • If you are using salted ghee/butter, then don’t add salt to dry ingredients and if you are using unsalted butter, then you can add a pinch of salt to dry ingredients.
  • For making it closer to healthier, instead of using 1 cup whole maida you can safely use ½ cup maida & ½ cup whole wheat flour.
  • To prevent them from turning flat, you need to make sure ghee/butter should not be completely melted.
  • If you feel your dough is looks very soft, then cover it and put in a refrigerator for almost 10-15 minutes before making the balls.
  • Don’t forget to preheat your oven for almost 5-10 minutes at the right temperature, it is very necessary for perfect baking.

Leave a Reply

Your email address will not be published. Required fields are marked *