Surati Nankhatai

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Nankhatai is eggless Indian Shortbread Cookies. The version I am sharing with you all will just melt in your mouth!!! Nankhatai is believed to have originated in Surat in the 16th century, the time when Dutch and Indians were the important spice traders. A Dutch couple set up a bakery in Surat to meet the needs of local Dutch residents. When the Dutch left India, they handed over the bakery to an Iranian. The bakery biscuits were disliked by the locals. To save his business he started selling dried bread at low prices. It became so popular that he started drying the bread before selling it. With time, his experimentation with bread ultimately gave birth to Nankhatai. The main ingredients in Nankhatai are All-Purpose flour, Besan flour, and Semolina.

Everyone has their own way of making Nankhatai. Some make it using All-Purpose flour only, while others use a combination of flour and besan (Garbanzo flour). My Mother inlaws recipe contains both the flours and semolina which makes the Nankhatai crispy and gives them a nice texture.

It’s one popular cookie during the festive season back in India. I grew up dipping them in milk while adults loved dipping in their chai tea :). The good thing about it is that it’s so easy to make at home. If you love Nankhatai then I have got the perfect recipe for you. You wouldn't need that many ingredients and you will able to make the perfect Nankhatai for your family or to gift your friends and family during the festive season. Also, you can control the amount of ghee and sugar you put in this recipe. 


Yield - 35 to 40 cookies   |   Prep Time - 20 minutes   |   Cook time - 25 to 30 minutes

Ingredients:

  • All-purpose flour - 3 cups
  • Semolina - 1 tablespoon
  • Besan (Garbanzo flour) - 1 tablespoon
  • Ghee (clarified butter) - 1 cup (room temperature)
  • Crushed Almonds - 2 teaspoons
  • Pistachio (finely sliced) - 2 teaspoons
  • Cardamon powder - 1 teaspoon
  • Rose essence - 2 to 3 drops
  • Baking powder - 1/4 teaspoon
  • Powdered Sugar - 1 cup
  • Nutmeg powder or grated Nutmeg - 1/4 teaspoon
  • Crushed Saffron strands - 1 teaspoon (optional) * 
  • Pinch of salt
Method/Instructions
  1. In a blender or hand mixer, blend ghee, Sugar, and rose essence until it turns frothy/ fuffy and white. 
  2. In a large mixing bowl, sieve together all-purpose flour, besan, semolina, and baking powder. Add cardamom powder, crushed almonds, sliced pistachios, nutmeg powder, salt, and mix till well combined. 
  3. Now, add the liquid mixture to the flour mixture and mix well until it forms a soft and smooth dough. If the dough is not coming together, you may add some more ghee or oil. Do not knead the dough and ensure you only mix and gather to a smooth dough. If the dough is soft keep it in the refrigerator for 30 minutes. Also, it is best to rest it in the fridge for at least  20 to 25 minutes to retain the shape. 
  4. Pinch equal size balls from the dough. Flatten each ball slightly with your hands. Using a knife make a criss-cross 'X' design on top of each cookie. 
  5. Preheat the oven to 375 F degrees. Place the cookies on a baking tray lined with parchment paper at least 1 inch apart. 
  6. Bake it for about 25 minutes or until cracks are formed on the top and become light golden at the bottom. This is very important and so please ensure you do not over bake the cookies. Since oven temperature varies it may take more or less time so keep checking after 20 minutes. 
  7. These cookies may look soft but will crisp up once it cools completely. Remove baking tray from oven and transfer cookies over a cooling rack or wire rack. Allow it to cool for about 15 to 30 minutes. 
  8. Nankhatai is now ready and can be stored in an airtight container. Serve with a cuppa of Chai or Coffee and Enjoy :)

Notes:

  • *Adding Saffron is optional and if you are using it add it at step 1. I have not added Saffron when we made it since my family prefers without it. However, I personally love Saffron in Nankhatai as it not only adds the color but gives a very nice flavor to it. So try it if you are a saffron lover. 
  • You can always use half ghee and half oil depending on your preference. It does affect the crunchiness slightly but not too much.
  • To prevent Nankhatai from turning flat, make sure that ghee is not completely melted and it is in a semi-solid state.
  • If the dough is very soft then keep it (covered) in the refrigerator for around 30 minutes before making raw cookies. 
  • Some recipe calls to add milk if the dough is not coming together, but it's better to add more oil or ghee as adding milk affects the life of Nankhatai. You can store the cookies for a longer time if milk is not added.
  • It is not necessary to grease the baking tray.
  • You can use the crushed almonds and finely sliced pistachios inside the dough or use it as a topping. It is to your preference. I prefer to add it inside. 
  • Nankhatai can be kept well in an airtight container for up to 3 to 4 weeks in a cool dry place. But I bet they will get over before that.






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