Besan Nankhatai is a delicious buttery Indian shortbread cookie made of besan (gram flour), maida (all-purpose flour), powdered sugar, ghee and green cardamom powder. This light and crisp cookie has a soft, buttery melt-in-mouth texture from the inside and a crisp texture from the outside. Besan is the main ingredient of this nankhatai, which gives this cookie a soft texture and nutty aroma.Nankhatai is a famous cookie or shortbread biscuit that originated from India. This Indian cookie is quite popular in north India. There are different varieties and recipes of this humble nankhatai. The nankhatai recipe is very simple and easy to follow and doesn’t need any expertise. You only need to mix the ingredients, shape them and bake them in an oven or on the gas stove, and you are ready to enjoy these delectable cookies.You can use whole wheat flour instead of maida and increase the quantity of sugar and ghee according to your choice. Try this nankhatai this festive season and enjoy it with your loved ones.
Utensil and Tools
- Borosil Glass Mixing Bowl
- Borosil DIGIPRO 38L, Digital OTG
Ingredients
- ¾ cup Besan (Gram flour)
- ½ cup Maida (All-purpose flour)
- ¾ cup Powdered sugar
- ½ cup Ghee (Clarified butter)
- 1+½ tsp Cardamom powder
- ¾ tsp Baking powder
- 8-10 Pistachio (optional) Finely chopped
Video
Instructions
- Preheat the oven to 180C.
- Prepare a baking tray with parchment paper or grease the tray with ghee or butter. Keep it ready.
- Add besan, maida, powdered sugar, baking powder and cardamom powder to a big mixing bowl. Mix it well with a whisker or a spatula, and Keep it aside.
- Add ghee gradually and combine the flour to make a stiff dough.
- Use ghee only as needed while mixing. You may need a teaspoon more or less. Do not knead the dough.
- Make small balls, flatten them with your fingertips into medium-sized rounds and place them on the baking tray, leaving a gap of 1 inch between each nan khatai.
- Add some finely chopped pistachios on the top of each nankhatai. This step is optional; you can skip it.
- Bake for 15-20 minutes or till the edges start browning.
- Remove them to a wire rack. Allow them to cool down completely and store it in an airtight jar.
- Besan nankhatai ready to enjoy!
Nutrition
Calories: 98kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 21mgPotassium: 53mgFiber: 1gSugar: 5gVitamin A: 3IUVitamin C: 0.05mgCalcium: 14mgIron: 0.5mg
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