How to Make Nankhatai. Nankhatai Recipe with Video will guide you on how to make Nankhatai cookies for this Christmas Season. This Nankhatai recipe has only 3 ingredients, flour, sugar, and melted ghee (clarified butter), other than salt and vanilla essence. It contains no baking powder or baking soda and has a melt-in-the-mouth texture.
We bake these cookies for Christmas every year, and they all turn perfect. I like to colour the Nankhatai dough since we are making it for Christmas, to give it a festive look. Nonetheless, these Nankhatais are wonderful even without colour.
This easy homemade recipe of Nankhatai is so soft and just melts in your mouth. It has a wonderful texture and is much better than the store-bought ones. They are quick and easy to make at home too and need only a few basic ingredients that you may already have in your pantry.
Nankhatai is a must-try recipe for Christmas because –
- They are quick and easy to bake with only 3 ingredients and bake in 12 minutes.
- Their soft melt-in-the-mouth texture is loved by kids and seniors as well
- These colorful dainty bites look lovely on your Christmas Platter.
Nankhatai Recipe Video
Colourful Nankhatai Recipe
Nankhatai Ingredients
- FLOUR. Just All-purpose flour and nothing else. No baking powder or baking soda too. Adding baking powder will tend to form cracks in the Nankhatai.
- GHEE. Use unflavoured ghee for this recipe. Ghee is clarified butter and I like to melt it a little for easy blending. You can use pure ghee or vanaspati.
- SUGAR. You will need an equal quantity of ghee and sugar for a perfect Nankhatai recipe. Measure granulated sugar and then powder it in your mixie jar. Preferably sieve the powdered sugar to remove any clumps.
- VANILLA ESSENCE AND SALT – for added flavour. Add a little extra salt. The nankhatais will have a sweet, slightly salty taste.
How to Make Nankhatai (Step-by-Step Instructions)
Step I.
Blend the ghee and powdered sugar, with a spatula or an electric beater.
Step II.
Now add salt, vanilla essence, and flour. Add flour in parts and combine well. You will now get a mixture that resembles crumbs.
Step II.
At this stage discard the spatula or beater and knead the mixture lightly with your hand, into a smooth dough.
Step IV.
If you like to add colours to your Nankhai, then divide the dough into 2 or 3 parts and colour them as desired. You may also want to keep the Nankhati white, as is traditionally done.
Step V.
Take a small piece of the dough and shape it into a smooth round ball. Lightly press the Nankhatai ball with the palm of your hands and place it on the baking tray. Press a silver ball or a piece of cherry on top of the Nankhatai.
Step VI.
Bake the Nankhatai at 170 deg C for 12 minutes. Baking time will depend on your oven. You can also bake them at 160 deg C for 12 minutes, they will still be perfect. Do not bake them longer and don’t wait for the bottom part of the Nankhati to turn brown. Allow the cookies to cool completely and then store them in air-tight containers.
Serving Suggestions
Now that you know How to Make Nankhatai, let these be on your Christmas Platter this year. Serve Nankhatai on your Christmas Platter or simply enjoy them with your cup of tea or coffee.
Other Christmas Sweets that you may like to try
Printable Recipe
How to Make Nankhatai |Christmas Nankhatai
Ingredients
Colourful Nankhatai
- 250 grams All-purpose flour/Maida
- 125 grams Ghee/clarified butter
- 125 grams Sugar
- ¾ tsp Salt
- ½ tsp Vanilla Essence
Ingredients for White Nankhatai (Yields 53 nankhatai of 15 grams each)
- 450 grams All-purpose flour
- 200 grams Sugar
- 250 grams Ghee/clarified butter
- ½ tsp Salt (add 3/4 tsp, if needed)
- 1 tsp Vanilla essence
Instructions
How to Make Nankhatai
- Blend the ghee and powdered sugar, with a spatula or an electric beater.
- Now add salt, vanilla essence, and flour. Add flour in parts and combine well. You will now get a mixture that resembles crumbs.
- At this stage discard the spatula or beater and knead the mixture lightly with your hand, into a smooth dough.
- If you like to add colours to your Nankhai, then divide the dough into 2 or 3 parts and colour them as desired. You may also like to keep the Nankhati white, as is traditionally done.
- Take a small piece of the dough and shape it into a smooth round ball. Lightly press the Nankhatai ball with the palm of your hands and place it on the baking tray. Press a silver ball or a piece of cherry on top of the Nankhatai.
- Bake the Nankhatai at 170 deg C for 12 minutes. Baking time will depend on your oven. You could even bake at 160 deg C for 12 minutes.
- Allow the Nankhatai to cool completely and then store them in air-tight containers.
Notes
- Baking time will depend on your oven. Baking at 160 deg or 170 deg for 12 minutes is perfect. Do not overbake Nankatai.
- You can use pure ghee or vanaspati to make the nankhatai
- Adding a little extra salt to your nankhatais brings out the best flavours.
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