Nankhatai | How to make Nankhatai

6 reviews
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Bymanju shah
Created on 15th Sep 2015
  • Nankhatai, How to make Nankhatai
Nankhataiby manju shah
  • Nankhatai | How to make Nankhatai (24 likes)

  • 6 reviews
    Rate It!
  • By manju shah
    Created on 15th Sep 2015

About Nankhatai

Famous melt in your mouth soft cookies a.k.a. ghee cookies.

Nankhatai, a marvellous creation to spice up your day. Nankhatai is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingNankhatai is just too tempting. This amazing recipe is provided by manju shah. Be it kids or adults, no one can get away from this delicious dish. How to make Nankhatai is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Nankhataiby manju shah. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Nankhatai is just the appropriate recipe to serve as many as 6. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

  • Prep Time0mins
  • Cook Time22mins
  • Serves6People

Ingredients to make Nankhatai

  • All purpose flour - 1 cup + 1 tablespoon
  • Castor sugar/powdered sugar - 1/2 cup
  • Ghee/Clarified butter - 6 and 1/2 tablespoons
  • Baking Soda - 1/4 tsp + 1 pinch
  • Baking powder - 1 pinch
  • Green cardamom - 3 (Crushed)

How to make Nankhatai

  1. Mix together all purpose flour, baking soda and baking powder. Set aside.
  2. Take castor sugar in a mixing bowl. Melt ghee and add to castor sugar. Mix together till it becomes a smooth paste. Add crushed cardamom and mix again. Add in all purpose flour little by little and make a soft dough.
  3. Chill the dough in the refrigerator for 10-15 minutes.
  4. Meanwhile, preheat oven at 170°C. Lightly grease a baking tray. Set aside.
  5. Remove the dough from the refrigerator and pinch out a small portion and roll it to a lemon size ball. Likewise make balls with the remaining dough and arrange them in the greased baking tray. Press the balls a little on the top.
  6. Bake in the preheated oven for 20-22 minutes or till the bottom gets a little brown. You will get beautiful cracks on top.
  7. Remove and let them cool for 2 minutes on the tray. Carefully shift to a wire rack and let them completely cool down.
  8. Consume fresh and store the remaining cookies in an airtight container.
My Tip: The consistency of dough should not be too loose or too firm. You should be able to roll the soft balls without any cracks. If your dough doesn't come out together you can add 1/2 tbsp more ghee. Do not add milk or water to make the dough. Do not let the top get brown while baking. Check the bottom after 18 minutes, if it gets brown your cookies are ready, if not bake for another 3-4 minutes, as oven settings tend to vary. Keep an eye on the cookies after 15 minutes.

Reviews for Nankhatai (6)

Yugandhara Mhatrea year ago

Veena Kaliaa year ago

bhavna kurania year ago
plz tell me how to make without oven on gass stove. must reply

Anupama Kumari2 years ago
These ghee cookies look so good :D However will it still taste good if we lessen the sugar and ghee amount?

Preeti Singh2 years ago
Seems delicious... :)

Ritu Sharma2 years ago
Looks divine:)