Nankhatai Recipe (Bakery like khasta texture)

Made with just a few ingredients, this Nankhatai recipe is light, flaky, tender, crumbly, and literally will melt in your mouth. It is flavored with cardamom and nutmeg.

These eggless Indian style butter cookies are a tad sweet so pairs perfectly with a cup of coffee or tea. This Indian cookie is a favorite in the family and they get over in no time.
#nankhatai #diwalirecipe #teatimesnacks

Please do not cut back on fat (Ghee) for this recipe. Ghee is the main ingredient for this recipe.
After the nankhatais are shaped, put a cross or thumbprint on them. It helps the cookies to expand during baking.
You can use butter instead of ghee too.
Use room temperature ghee that is semi-solid and not completely melted.
Make sure the dough is formed and has a consistency as shown in the video, you can add more ghee if required.
Milk powder can be used to enhance the richness.
Please use ONLY powdered sugar and not granulated sugar.
After baking, let the cookies cool for 15 minutes on the baking tray itself before attempting to take it out.
Quick FAQs
Is it compulsory to place the dough in the fridge?
Yes! Chilling the dough solidifies the fat in the cookies. So when we bake cookies, the solidified fat takes time to melt, and during baking whatever steam is released it puffs up the dough, and the cookie spreads out less and becomes flaky.
And if we start baking the dough without chilling, the fat (ghee) will melt right away resulting in spread out flat and greasy cookies.
Baking time
Bake these goodies for 15 to 17 minutes. Depending on the oven and size of cookies, cooking time may vary.
Below are different timings –
15 minutes at 150 Degree C in convection mode
18 minutes @ 160 C in OTG with both rods on low flame
in idli cooker for 17-18 minutes.
Unlike other cookies, nankhatais will not brown up, and when taken out of the oven, they will still be soft and gooey.
No worries, allow them to sit for 5-10 minutes on the counter and they will become firm. When completely cooled, store in an airtight container.
Can we bake this without oven?
Yes, this can be baked without oven in an idli cooker, in idli plates. Preheat cooker with 1 1/2 cups of salt, once hot, place the idli plates and bake for 18 mins.
Make it Vegan
Simply substitute ghee with vegan butter or vegetable shortening.
How to store Nankhatai Cookies?
These butter cookies keep well in an airtight container for up to 3 weeks in a cool dry place.
Texture and sign of perfectly baked nankhatai
Perfect Nankhatai should be light but with rich flavors, slightly crispy inside but delicate enough that it just crumbles and melts in your mouth.
Sign of a perfectly baked Nankhatai, find three to four cracks over the surface, the texture should give you the impression that any moment the Nankhatai will crumble.
Can we add other flavorings?
Of course, you can!
You can add, chocolate (powder or chips), cinnamon powder, saffron, vanilla extract, or any other extract.

Видео Nankhatai Recipe (Bakery like khasta texture) канала CookingCarnival