Light and flaky shortbread, flavored with cardamom and vanilla will just melt away in your mouth!
Nankhatai (Eggless Buttery Cookies)
Nan Khatai is a popular sweet snack which is equally liked by kids as well as elders. I am a huge fan of these nan khatais. It’s the NanKhatai recipe you would want when you suddenly crave for cookies.
Does this recipe rings a bell? Khasta nankhatais from your favorite bakery shop – so what does Khasta mean? Khasta means light and flaky and Nankhatai is referred to as a shortbread or biscuits. This is super easy fail proof recipe that has been tested and tried many times in my kitchen.
Nan Khatai are simple to make if you ask me.Nothing complicated and no fancy ingredients. No baking soda and baking powder added in this recipe. Does this make you walk away from the recipe? Please wait and learn the secret to these khasta nankhatai recipe. Secret to these flaky nankhatai is the amount of ghee/butter that goes in them. No water or milk is added to this recipe.
Bake these goodies for 12- 15 minutes. Depending on the oven, cooking time may vary. 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 and enjoy with your evening tea!!
This Nan khatai Cookies Recipe especially for all those who are new in baking. These cookies prepare easily and serve with afternoon tea. Do try it!!
Check it out the Nankhatai (Eggless Buttery Cookies Recipe and printable version here!!
Nankhatai (Eggless Buttery Cookies)
Ingredients
- 1-1/4 cup plain flour
- 1/4 cup semolina fine sooji
- 3/4 cup butter or ghee should be at room temperature not melted
- 1/2 cup +1 tablespoon superfine Sugar
- 1 teaspoon Vanilla
- a pinch of Cardamom Powder
- few almonds pistachios and cashew nuts, for sprinkling
Instructions
- Assemble all the ingredients.
- Cream the butter and sugar till it turns fluffy.
- Stir in the vanilla, flour and sooji. Make smooth dough of this mixture.
- Stir in the vanilla and cardamom powder.
- Knead a soft dough. Butter or ghee is the secret to light/flaky (khasta) nankhatai's.
- Roll the dough into a big circle.
- Roll out medium sized balls and put a almond or cashew nut on the top of each piece.
- (One way is to use a cookie cutter and cut out the nan khatais.
- Other way and the original way to shape nan khatais is to take a small dough ball in your hand.)
- Preheat oven at 150 degree C.
- Place nankhatai cookies on a greased baking tray.
- Bake in the preheated oven for 12-15 minutes.
- Remove from oven and place on the counter and allow them to cool.
- They will still be soft when you remove the tray from oven.
- NanKhatai is ready to serve. ENJOY!!
Notes
Once cooled store in an air tight container. These cookies stays good for about 2 weeks. Serving Suggestions:
Serve with tea.
Happy Baking!!
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