✨ Relive the charm of childhood with these nostalgic, buttery, and crumbly Indian shortbread cookies – Nankhatai. These eggless biscuits are perfect with chai and are making a delicious comeback!
📜 What is Nankhatai?
Nankhatai (नानखटाई) are traditional Indian cookies that have stood the test of time. Often called “the dying Indian biscuit,” these melt-in-the-mouth shortbreads were once the pride of every local bakery. I remember relishing them as a child, dipping them in hot chai during cozy tea-time sessions with my Dad—who loved them, especially because they are 100% vegetarian and eggless.
👩🍳 My Nankhatai Journey
During a recent visit to Goa, my bhabhi baked a fresh batch of Nankhatai using just all-purpose flour (maida). Inspired, I tried it myself—twice! Here’s what I discovered:
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✅ Version 1: ¾ Maida + ¼ Wheat Flour – turned out crispy and crunchy.
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✅ Version 2: ¾ Maida + ¼ Besan (gram flour) – rich, nutty flavor and a more authentic, traditional taste. Verdict? The besan version wins!
🧂 Ingredient Spotlight – Know What Goes In!
This simple, eggless Nankhatai recipe uses pantry staples like maida, besan, ghee, and sugar for a nostalgic Indian cookie.
- 🌾 Maida (All-Purpose Flour) – Provides the light, crisp base that gives Nankhatai its signature melt-in-the-mouth texture.
- 🌰 Besan (Gram Flour) – Adds a nutty aroma and traditional flavor that enhances the richness of the cookie.
- 🍬 Powdered Sugar – Sweetens the dough while blending easily with the dry ingredients for a smooth texture.
- 🧪 Baking Powder – Acts as a gentle leavening agent to give the cookies a soft lift and delicate crumb.
- 🧈 Ghee (Clarified Butter) – Lends a rich, aromatic taste and keeps the cookies tender and buttery without eggs.
- 🌰 Chopped Almonds – Used for garnish; they add a crunchy bite and nutty elegance to the top of each cookie.
🥣 Method – How to Make Nankhatai
- Sift the maida and besan together to remove lumps and combine evenly.
- Add baking powder and mix with your fingertips.
- Sift in the powdered sugar and mix gently.
- Pour in ghee gradually, kneading gently to form a soft, pliable dough.
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💡 Do not add water or over-knead the dough.
- Preheat your microwave oven in convection mode at 180°C for 4 minutes.
- Shape the dough into small rounds and place on a lined baking tray.
- Press a few chopped almonds or a whole almond on top of each.
- Bake at 180°C for 12–15 minutes or until tops are slightly golden.
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❗ Do not let them brown completely. Slight cracking is okay.
- Cool on a wire rack before storing.
🍵 Other Tea-Time Snacks You’ll Love
Make your tea-time extra special with these delightful snacks that pair perfectly with a hot cup of chai:
🌾 Ragi Roti – Healthy Finger Millet Flatbread – Wholesome and high in fiber, this gluten-free roti made with ragi (nachni) flour is perfect with chutney or curd.
🧄 Chili Garlic Toast – Spicy & Crispy – Bold flavors, buttery crunch! A quick toast topped with spicy garlic chili mix – ideal for spice lovers.
🍜 Noodle Cutlet – Indo-Chinese Fusion Snack – Crispy cutlets made with boiled noodles, veggies, and spices – a kid-approved party pleaser!
🥒 Cucumber Thalipeeth – Refreshing Maharashtrian Flatbread – Made with grated cucumber and multigrain flour, this light and cooling thalipeeth is great for warm days.
🫒 Olive Oil Cookies – Eggless & Elegant – Made with extra virgin olive oil, lemon zest, these refined cookies are mildly sweet, bit tangy, tender, and a healthier take on classic bakes.
🧊 Storage Tips
🫙 Store your cooled Nankhatai in an airtight container at room temperature. They stay fresh for up to 10 days—if they last that long!
💡 Pro Tips for Perfect Nankhatai
- ✔️ Use fresh, fragrant ghee for authentic taste.
- ✔️ Want a healthier twist? Swap half the maida with wheat flour—though besan brings the best flavor.
- ✔️ Add a pinch of cardamom powder for extra warmth.
- ✔️ Shape evenly for uniform baking.
- ✔️ Don’t overbake—they continue to cook slightly after removing from oven.
📌 Serving Suggestions
- ☕ Perfect as a tea-time snack
- 🎁 Great for festive gifting (Diwali, Holi, or Raksha Bandhan)
- 🧒 Loved by kids and elders alike
📷 Share the Love!
Tried this recipe? Tag me on Instagram or Pinterest @rakshaskitchen and use the hashtag #rakshaskitchen so I can see your delicious creations! 💛
Nankhatai – Traditional Indian Eggless Cookies
Ingredients
- ¾ cup Maida All-purpose flour
- ¼ cup Besan Gram flour
- ¼ cup sugar powdered
- A pinch Baking powder
- ½ cup Ghee Clarified butter – you may not need all of it
- 10 almonds Chopped, for garnish
Instructions
- Sift the maida and besan together to remove lumps and combine evenly.
- Add baking powder and mix with your fingertips.
- Sift in the powdered sugar and mix gently.
- Pour in ghee gradually, kneading gently to form a soft, pliable dough.
- 💡 Do not add water or over-knead the dough.
- Preheat your microwave oven in convection mode at 180°C for 4 minutes.
- Shape the dough into small rounds and place on a lined baking tray.
- Press a few chopped almonds or a whole almond on top of each.
- Bake at 180°C for 12–15 minutes or until tops are slightly golden.
- ❗ Do not let them brown completely. Slight cracking is okay.
- Cool on a wire rack before storing.
🖼️ Love this recipe? Pin it now and save for your next chai-time craving! 📌
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