I wanted to bake cookies for Valentine’s day. As I was searching for eggless cookies, I landed on Sia’s blog! She has wonderful collection of recipes! I loved her nan khatai. It seemed to be very simple and easy to prepare. Thankfully I had all the ingredients at home so started baking right away!
Nankhatai is a shortbread cookie from India. It is very close to ‘Pecan Sandies’ in United States. Traditional Nankhatai recipe uses Ghee and granulated sugar. The powdered sugar is beaten with Ghee to a cream. In United States, unsalted butter is mixed with powdered sugar. Butter makes the cookie more flavourful and light.
Nan khatai is somewhat similar to Nei biscuits or ghee biscuits that is very popular in Tamilnadu (state in South India). Traditionally nan khatai is prepared using eggs. But eggless version seems to be popular in India. People add saffron, elachi (cardamom) powder, pistachios and even cinnamon powder. Depending on your personal preference you may add or omit them.
All you need for this recipe is all purpose flour (or maida), butter (or ghee), sugar and a pinch of leavening agent (baking soda). These are the main ingredients. Some add yoghurt while few use warm milk to form cookie dough. I have followed the recipe from Sia. I have added allspice powder to increase the warm aroma and sweet nutty flavor in the cookies.
Recipe Source: Sia’s monsoonspice
to prepare: 10 min
to bake: 18-20 min
Yields: 25 cookies
All purpose flour: 1.5 cups
Sugar: 1/2 cup
Butter: 1/2 cup (8 tbs/1 stick)
Cardamom: 6-7 (powdered)
Saffron: 1/2 tsp
Nutmeg powder: 1/4 tsp (optional)
All spice powder: 1/8 tsp (optional)
Baking soda: 1/4 tsp
Salt: a pinch (or 1/8 tsp)
Milk: 1 tbs
- Warm milk and soak saffron in it.
- Preheat oven to 350F.
- Melt butter to room temperature.
- In a mixing bowl add suga, saffron soaked milk and butter and mix well.
- Add flour, baking soda, cardamom powder, salt, all spice and nutmeg powder.
- Knead the dough.
- Line the baking tray with parchment paper.
- Take a spoonful of dough and press it slightly to form round cookies.
- If you have cookie cutter use it form the desired shape.
- Place the cookies on baking tray such that they are at least 1 inch apart.
- Bake them for 18-20 minutes or until it turns slightly brown in color.
- Once done allow the cookies to cool on a wire rack.
- Enjoy this crispy sweet cookies with hot tea/milk.
Cookies taken from the oven may appear to be soft. They harden as they cool. Hope you liked the eggless nankhatai recipe. Here is a similar eggless butter recipe that you may like. Click on the picture to read about its preparation method.
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