Go Back

Nankhatai - 5 Ingredient Cookie

Nankhatai or Naankhatai is the original Indian cookie, with a super simple recipe. The perfect accompaniment to a cuppa tea.
Cook Time 30 minutes
Total Time 30 minutes
Course Snack
Cuisine Indian
Servings 10 serving

Ingredients
  

  • 1/2 cup sugar
  • 4 pods cardamom green
  • 2/3 cup ghee
  • 1.5 cups maida all purpose flour /
  • 1/4 tsp baking soda
  • 2 tbsps almonds finely chopped (optional)

Instructions
 

  • In a mixer, blend the sugar and the seeds from the green cardamom pods to a fine powder. Alternatively, use powdered sugar and cardamom powder.
  • In a bowl, whisk the sugar-cardamom and ghee until well mixed.
  • Sieve the maida-baking soda mix into the bowl. Using finger tips bring them together to form a smooth dough.
  • Preheat oven at 180 Celsius and prepare a baking tray lined with silicone sheet or baking paper.
  • Divide into 30-32 portions. Roll out into balls and lightly press down to form a thick disc.
  • Press a pinch of chopped almond in the centre of the disc. Smooth out any cracks along the circumference of the biscuit.
  • Place on a baking tray with some space in between the cookies, as they will expand quite a bit. Do this in two batches if your oven will not fit in all at one go.
  • Bake at 180 Celsius for 20 minutes until the cookies turn golden brown.
  • Allow to cool on the tray for 5 minutes, remove onto a wire rack, cool for 20 minutes. Once at room temperature, store them in a paper lined biscuit tin, with an airtight lid. 

Notes

This is a super crumbly melt in your mouth cookie / biscuit that can be flavoured as per your liking. You can flavour these with saffron or nutmeg or even chai masala, instead of cardamom.