nanKhatai recipe | crunchy, crumbly and sweet nankhatai recipe | eggless indian cookies recipe

nanKhatai recipe | crunchy, crumbly and sweet nankhatai recipe | eggless indian cookies recipe

nankhatai recipe | crunchy, crumbly and sweet nankhatai recipe | eggless indian cookies recipe with step by step process – nankhatai is a crunchy, crumbly and popular authentic indian sweet that is equally liked by kids as well as elders. it is a popular tea time cookies and is available in most bakery shops in india.


if you and your family love nankhatai, you can easily make them at home using my simple and easy nankhatai recipe or eggless indian cookies recipe. you can prepare them in bulk and can store them in airtight containers and enjoy them with family and friends for few weeks.

इस रेसिपी को हिंदी में पढ़ने के लिए यहाँ क्लिक करे.


if you are looking for more desserts recipes, then do check aam papad, banana cake, meeng khoya burfi, mango kulfi, mango kalakand etc.


ingredients for nankhatai recipe | eggless indian cookies recipe :

  • plain flour (maida) – 1 cup
  • gram flour (besan) – ½ cup
  • semolina (sooji) – 2 ½ tbsp
  • powder sugar / boora – ½ cup
  • salt – 1 pinch
  • cardamom powder – 1 pinch
  • ghee / slightly melted butter – ½ cup
  • pistachios & almonds – 4 to 5 each(chopped) for topping
  • butter paper / parchment paper – as per size of baking tray


directions for nankhatai recipe | eggless indian cookies recipe :

  • take a bowl, add dry ingredients maida, besan, sooji, salt and cardamom powder and mix well. keep aside.
  • take another bowl, add powdered sugar and ghee and stir properly.
  • now add the mixture of dry ingredients into ghee sugar mixture and knead into a smooth dough. it should be smooth enough to be rolled into cookies.

nanKhatai recipe | crunchy, crumbly and sweet nankhatai recipe | eggless indian cookies recipe

  • now, pinch small to medium sized dough ball from the mixture and roll it a round shape with your hands. flatten the dough ball into a cookie shape and place them on the tray.
  • repeat the process until the entire dough is utilized. keep them aside for 10 to 12 minutes.
  • cut and place the butter paper on top of the baking tray.
  • now carefully place each nankhatai on butter paper. now top each of them with chopped pista and almonds.

nanKhatai recipe | crunchy, crumbly and sweet nankhatai recipe | eggless indian cookies recipe

  • bake them in a preheated oven otg for 18 mins at 180 degree c.
  • you can also bake in convection mode in a microwave for 15 mins @ 160 degree (baking time may differ based on your model of otg or microwave).

nanKhatai recipe | crunchy, crumbly and sweet nankhatai recipe | eggless indian cookies recipe

  • keep a check and continue baking until the nankhatai or eggless indian cookies are cooked through and turn golden brown in color.
  • take out the tray from oven and let the nankhatai cool down completely. nan khatai is now ready.

nanKhatai recipe | crunchy, crumbly and sweet nankhatai recipe | eggless indian cookies recipe

  • serve these delicious and mouth watering nankhatai or eggless indian cookies to your dear ones with steaming hot tea and coffee. you can store the remaining in an airtight container for up to one month.

nanKhatai recipe | crunchy, crumbly and sweet nankhatai recipe | eggless indian cookies recipe


nanKhatai recipe | crunchy, crumbly and sweet nankhatai recipe | eggless indian cookies recipe
 
Prep time
Cook time
Total time
 
nankhatai recipe | crunchy, crumbly and sweet nankhatai recipe | eggless indian cookies is a crunchy, crumbly and popular authentic indian sweet that is equally liked by kids as well as elders. it is a popular tea time cookie and is available in most bakery shops in india.
Author:
Recipe type: Dessert
Cuisine: North-Indian
Serves: 18 pieces
Ingredients
  • plain flour (maida) - 1 cup
  • gram flour (besan) - ½ cup
  • semolina (sooji) - 2 ½ tbsp
  • powder sugar / boora - ½ cup
  • salt - 1 pinch
  • cardamom powder - 1 pinch
  • ghee / slightly melted butter - ½ cup
  • pistachios & almonds - 4 to 5 each(chopped) for topping
  • butter paper / parchment paper - as per size of baking tray
Instructions
  1. take a bowl, add dry ingredients maida, besan, sooji, salt and cardamom powder and mix well. keep aside.
  2. take another bowl, add powdered sugar and ghee and stir properly.
  3. now add the mixture of dry ingredients into ghee sugar mixture and knead into a smooth dough. it should be smooth enough to be rolled into cookies.
  4. now, pinch small to medium sized dough ball from the mixture and roll it a round shape with your hands. flatten the dough ball into a cookie shape and place them on the tray.
  5. repeat the process until the entire dough is utilized. keep them aside for 10 to 12 minutes.
  6. cut and place the butter paper on top of the baking tray.
  7. now carefully place each nankhatai on butter paper. now top each of them with chopped pista and almonds.
  8. bake them in a preheated oven otg for 18 mins at 180 degree c.
  9. you can also bake in convection mode in a microwave for 15 mins @ 160 degree (baking time may differ based on your model of otg or microwave)
  10. keep a check and continue baking until the nankhatai or eggless indian cookies are cooked through and turn golden brown in color.
  11. take out the tray from oven and let the nankhatai cool down completely. nan khatai is now ready.
  12. serve these delicious and mouth watering nankhatai or eggless indian cookies to your dear ones with steaming hot tea and coffee. you can store the remaining in an airtight container for up to one month.
Nutrition Information
Serving size: 1 piece Calories: 180 cal Fat: 8 g

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