Wednesday, August 28, 2013


I remember my aunts ( my mom's sisters ) making nankahatis when I was a child. My grandmother didn't own an oven so my aunts would just make the dough and off they would march to the friendly neighborhood bakery to bake them in their large ovens. These are my earliest memories of nankhatais. I have gobbled up a number of them ever since and fell in love with them. But I never summoned up the courage to bake them myself assuming that so much of culinary expertise would go into making these beauties. But I was wrong and well, I was happy about being wrong :) These are really simple to bake and gets done in no time. Nothing could stop me now !!! I went ahead to bake them and so wonderful they turned out to be.

Nankhatais, like most Indian dishes, can be made in a variety of ways. Here I have made nankhatais using maida only. It can be made various combinations of maida, sooji and besan.

Recipe source : Shab's cuisine
Gives : 18 - 20 Nankhatais.
Ingredients :

Plain flour - 1 cup
Ghee / Unsalted butter ( softened at room temperature ) - 1/2 cup
Powdered sugar - 1/2 cup
Cardamom powder - 1/4 tsp
Salt - a pinch
Almond, cashew or pistachios ( optional ) - for garnishing

Method :

1. Sift together plain flour, cardamom powder  and salt and keep aside.
2. Cream butter ( or ghee ) and sugar together until the butter turns pale.
3. Add the flour mixture to the butter - sugar mixture in three parts and mix well to form a smooth dough. The dough should just come together to form a ball. Resist the urge to add more flour if you can easily pinch off balls from the dough.
4. Preheat the oven to 180  degrees celcius and line a baking tray with parchment paper.
5. Make about 18-20 balls from the dough and place them on the baking tray. Take care to leave space between two balls since they tend to expand on baking. If you want flattened nankhatais, gently press the dough balls before baking. You can place almonds, cashews or pistachios in the center of each ball and press the nut.
6. Bake at 180 degrees celcius for 15 minutes.  Check once at the end of 10 minutes because the surface of the nankhatais must not change color.

Notes :
1.  The surface of the nankhatais might appear soft at the end of baking but don't over bake them. They will harden once cooled.
2.   Bake only till the underside and the edges of the nankhatais turn (very) slightly brown.
3.  Traditional nankhatais have a flat bottom and dome shaped surface. Do not press the dough balls if you wish to have this shape. But if you want flattened cookies, press the dough balls gently and then bake.

Sending this recipe to "Whats with my cuppa 2 " hosted by Avika and Nupur's blog

and to “Bake fest “ hosted by Palachinka flagged off by Vardhini

1 comment :

  1. Looks so beautiful and tempting !! Thanks for linking to Nupur's Whats with my cuppa 2 and Gayathri's WTML !!