Nankhatai are traditional Indian sweet cookies that are delicious. Usually prepared with all purpose flour/maida, I have prepared nankhatai with a combination of maida and whole wheat flour.
  • 1/2 cup whole wheat flour
  • 1/2 cup maida
  • 1/2 cup melted ghee
  • 1/2 cup sugar ( adjust to sweetness required)
  • 1/4th tsp baking soda
  • 1/2 tsp cardamom powder
  • A pinch of nutmeg powder
  • Sieve the flours,baking soda twice, then add cardamom powder, nutmeg powder, mix well and keep aside.
  • Whisk the ghee well till creamy then add powdered sugar and whisk well till smooth and fluffy. Add the flour mix slowly and knead well into a dough till it comes together.
  • Rest the dough covered  for about an hour. Then divide the dough into small equal portions. Roll each portion into a small ball and then flatten it a bit on top to get round flat nankhatai.There should be no cracks.
  • Preheat the oven at 160 degreeC.
  • Place the nankhatai on a baking tray at equal distance. Keep a distance between each nankhatai as they will rise.
  • Bake the nankhatai at 160degreeC for 20 minutes. Baking time varies for each oven. Once done remove from the oven after 4 to 5 minutes and let them cool.
  • When cooled store the nankhatai in an air tight jar.
  • Baking time varies for each oven so be careful not to overbake the nankhatai.
  • The cookies should be just golden in colour. Do not brown them.
  • Baking the nankhatai on low temperature helps in baking the nankhatai totally from inside.
  • Resting the dough improves the texture of the nankhatai.
  • Preheating the oven for 10 minutes is very important.