Recipe for Nankhatai cookies / biscuit made in the oven. Recipe made with maida and besan. Easy recipe to be made in a home OTG / oven / microwave convection oven.
This recipe for Nankhatai Biscuits – Nankhatai Cookies is a very forgiving recipe and perfect for beginners. For good success with the recipe, make sure the measurements are accurate and follow the procedure given below without making any substitutions if you are making for the first time. Here is how to make Nankhatai biscuits / cookies.
Nankhatai biscuits / cookies procedure
Make sure that all the ingredients are at room temperature. First, weigh, all the dry ingredients and add it to the sieve. Measurements are key in baking. Add in the maida (all purpose flour), besan (chikpea flour), salt, cardamom powder and baking powder. Sieve the ingredients twice. Sieving will help in mixing the ingredients and also to get rid of any lumps that might be present in the besan or maida.
If there are lumps, use a spoon to break them and sieve into the bowl. Set aside.
Take another bowl and add in all the wet ingredients namely Butter, oil, rose water and milk. Make sure that the butter is at room temperature and thoroughly soft. Beat all the ingredients with a whisk for a minute.
Note: I have used unsalted butter for the recipe. Also use any neutral oil like vegetable oil / sunflower oil.
Add in the powdered sugar. To make powdered sugar, run the sugar in the mixie and grind to a powder. Add to the bowl. Beat the sugar along with the butter mixture until smooth. Beat for about two minutes using a whisk.
Add in the flour mixture. Gently mix to form a dough. Do not mix the dough for long. Once it forms into a cohesive mass, stop mixing the dough. Set aside. Note: If the mixture is very dry, add in a tablespoon of milk and mix the dough.
Once the dough is formed, make small bite size balls out of the dough. This recipe makes 40 small cookies.
In the mean time, chop the nuts and set aside on a board or a plate.
Take a small ball of dough and gently press the dough on the nuts.
Once the nuts stick to the dough ball, gently press the nuts on the cookie dough so it adheres well.
Place the prepared cookie on a parchment / silpat lined baking sheet. These cookies do not spread a lot while baking. Bake the cookies in batches if need be. While one batch of cookies is baking, keep the prepared uncooked cookie dough balls in a cool place.
Preheat the oven for about 15-20 minutes. Bake the cookies in a preheated 180C oven for 15-18 minutes. Check the cookie after 13 minutes. If the bottom is browned, the cookies are done. The cookies will still be soft to touch. It will harden as it cools. Remove the cookies from the hot pan immediately and allow it to cool. Store in an airtight box for up-to a week.
Rose Nankhatais are ready!!!
Nankhatai Cookies Recipe
Recipe for Nankhatai cookies / biscuit made in the oven. Recipe made with maida and besan. Easy recipe to be made in a home OTG / oven / microwave convection oven.
- Total Time: 25 mins
- Yield: 40 cookies 1x
Ingredients
- 180 grams Maida (All purpose flour)
- 60 grams Besan flour (chickpea flour)
- 1/4 teaspoon salt
- 1/4 teaspoon cardamom powder
- 1 teaspoon baking powder
- 100 grams unsalted butter
- 30 grams vegetable oil / sunflower oil
- 1 teaspoon rose water
- 2 tablespoon milk
- 125 grams sugar
- 2 tablespoon almonds
- 2 tablespoon pistachios
Instructions
- Add in the maida (all purpose flour), besan (chikpea flour), salt, cardamom powder and baking powder. Sieve the ingredients twice.
- Take another bowl and add in all the wet ingredients namely Butter, oil, rose water and milk. Make sure that the butter is at room temperature. Beat all the ingredients with a whisk for a minute.
- Add in the powdered sugar. Run the sugar in the mixie and grind to a powder. Add to the bowl. Beat the sugar along with the butter mixture until smooth.
- Add in the flour mixture. Gently mix to form a dough. Do not mix the dough for long. Once it forms into a cohesive mass, stop mixing the dough. Set aside.
- Once the dough is formed, make small bite size balls out of the dough. This recipe makes 40 small cookies.
- In the mean time, chop the nuts and set aside on a board or a plate.
- Take a small ball of dough and gently press the dough on the nuts.
- Once the nuts stick to the dough ball, gently press the nuts on the cookie dough so it adheres well.
- Place the prepared cookie on a parchment / silpat lined baking sheet.
- Preheat the oven for about 15-20 minutes. Bake the cookies in a preheated 180C oven for 15-18 minutes. Check the cookie after 13 minutes. If the bottom is browned, the cookies are done. The cookies will still be soft to touch. It will harden as it cools. Remove the cookies from the hot pan immediately and allow it to cool. Store in an airtight box for up-to a week.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert
- Cuisine: Indian
can these little beauties be frozen for later ?
Fatima
the dough can be frozen and baked.
How much time is for kneading
Do not mix the dough for long. Once it forms into a cohesive mass, stop mixing the dough. No need to knead the dough. Only for bread making, kneading is required.
Melt in the mouth. Very crunchy and nutty. Easy recipe too. Just had it with a cup of tea. Unfortunately cannot upload pictures on the site. I made larger cookies and had about 20. Used 100g sugar. Thank you very much.
Thank you so much!
Hello, your recipe sounds very easy & delicious & im gonna try it soon 🙂
However I wanted to check the following… (1) can I replace the maida with whole wheat ? and (2) can the nuts be mixed into the dough instead of as a coating ? Thank you in advance for your time & response 😊🙏🏻
Yes you can mix the nuts in the dough. Instead of 100% whole wheat, I would suggest 50:50
Hi Suguna,
Tried this today,came out very well …kids love this cookies
Thank you. Glad you all liked the cookies.
Thanks for excellent receipes.
When i tried this, taste is 👌
But those are not crispy after cooling.
Where am I wrong
Bake for a little longer.
Hi Suguna, can you pl help me how to find out the cup measure for these ingredients. i dont have a weigh scale
Hi.. trying this recipe, but its taking way too much time to bake…still in the oven…any clue why ?
Followed the recipe to the T
Fingers crossed
I tried today and got 5 star rating from everyone at home.. simple and super..
Thanks Kannamma..
Hi Kannada, please suggest good otg and mixer too
check https://www.kannammacooks.com/amazon-store/
Hi ,
Tried it out and it’s really good . I managed decent size biscuits so didn’t get 40 nos!!
Thank u
Hi Suguna,
Love all your recipes, want to try it soon, Can you please let me know the measurements in cups instead of in grams. Regards!
Hi Suguna,
Big fan of your blog. Have tried many of your biryanis, and the Kurma recipe. Have turned out perfect every single time. Thanks a lot!
Wanted to try this recipe today. Super excited as we will be having guests tomorrow. Can we substitute maida with wheat? Do not have parchment paper, can I bake as is on the baking tray. Also rose water is the normal rose water, the one used for cosmetic purposes? Dabur rose water?
Have never tried with wheat so not able to comment. Yes, the normal rose water will work.
Please grease the baking tray well if not using parchment.
Hey shall we kept dough in fridge,and can cook in oven by next day
Yes.
Hi Ms Suguna, big fan of your fail – proof recipes. Just one question , why does the lower base of the nankatai turn brown- black , although it doesn’t taste burnt . Anyway to prevent that .
Bake in the middle rack and not close to the heating element. This can improve the base from getting brown-black
Is there any alternative for besan? I wanted to try today and don’t have besan at home 😞
Hi,
Its looking soo yummm.. On which level u put tray in oven.. bcz last time I tried my cookie base got burn..
Thanks in advance.
Always bake in the middle tray and rotate the trays half way through.
Can I add suji for crispiness please reply.I will definitely going to try this recipe.
Thanks
This recipe as such is very delicious and the texture is crispy. No need to add suji.