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    Home » Dessert & Drink Recipes

    Nankhatai Biscuit Recipe

    Published: Oct 18, 2022 · Modified: Dec 26, 2022 by Chef Tripti · This post may contain affiliate links

    Nankhatai biscuit is an Indian sweet originally from the state of Gujarat. It is a very popular teatime biscuit all over India. I just had to make a vegan version of this sweet treat. Nankhatai is similar to a shortbread biscuit- crumbly and melt-in-the-mouth. Traditionally made with ghee, I have used coconut oil to make my recipe vegan friendly. If coconut oil is not to your taste, don't worry, you will not taste the coconut oil because the cardamom flavour is strong enough to disguise the coconut oil flavour, and you will still achieve that characteristic nankhatai biscuit texture.

    Preparation and cooking time is only thirty minutes, so these biscuits are relatively quick and easy to make.

    Two small, round ceramic dishes each containing three nankhatai biscuits.

    I am posting this recipe for Diwali, the festival of lights, and the Hindu New Year. During Diwali, families and friends visit each other and offer tea and sweets. This biscuit is perfect for those daytime visits. Nankatai is a Persian word meaning bread (nan) biscuit (khatai).

    My deliciously chocolaty rocky road recipe makes use of this nankhatai biscuit.

    If you enjoy this sweet Indian biscuit, then you may like to try some of my Indian desserts. They are all vegan too. Please look at my healthy thandai flavoured bliss balls, or perhaps my simple makhana kheer recipe. Fancy a steamed yoghurt cheesecake? Then try my bhapa doi recipe.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Storage
    • Top Tips
    • 📖 Recipe
    • Food Safety

    Ingredients

    Prepared Ingredients for Nankhatai biscuits in small glass dishes.
    • Plain flour
    • Gram flour
    • Icing sugar
    • Cardamom powder
    • Coconut oil
    • Pistachio nuts

    See the recipe card for quantities.

    Instructions

    A glass bowl containing a mixture of icing sugar and coconut oil, with a spatula.

    Sieve the icing sugar into a bowl. Add the solid coconut oil and mix to combine using a spatula.

    A glass bowl containing nankhatai biscuit dough mix with a spatula.

    Sieve the plain flour and the gram flour into the bowl, add a pinch of cardamom powder and gently mix to combine. Do not over-mix. If you want to add other flavours, add them at this stage.

    Close up of a nankhatai biscuit dough ball being rolled between two hands.

    Divide the dough into ten equal portions and quickly roll them into a ball with your hands. Do this quickly because the coconut oil melts with the heat of the hands and will make the dough too wet.

    Close up of a finger pressing and indentation into the top of a nankhatai dough ball.

    Place the dough balls onto a baking tray. Make a little indentation on the top of the ball using your finger.

    Close up of fingers placing half a pistachio nut into an indentation in the top of a nankhatai biscuit dough ball.

    Place half a pistachio nut into the indentation.

    Refrigerate for twenty minutes before cooking.

    Preheat the oven to 150ºC.

    Close up of six nankhatai biscuits on parchment paper.

    Bake the biscuits for 15 minutes or until pale golden. Another sign to know they are done is you will see cracks in the biscuit. Once cooled completely, transfer to an airtight container.

    Substitutions

    If you are not vegan, you can try the recipe with ghee or vegan butter in the same quantities as the coconut oil. I have tested the recipe with ghee but not vegan butter; however, there is no reason why it should not work with vegan butter.

    Variations

    As with much Indian food, nankhatai has many variations. All you need to do is add your flavour to the dough and mix evenly. Some suggestions include saffron, cinnamon powder, or chocolate powder. Don't add water-based ingredients, as it will make the dough too wet. If you make nankhatai with another flavour, please tell me about it in the comments!

    Storage

    The nankhatai biscuits can be stored in an airtight container for a week or more at room temperature.

    Top Tips

    The coconut oil must be solid for this recipe so you can work the dough effectively.

    Don't overwork the cookie dough after you add the coconut oil. Just bring it all together. If the dough is too soft, rest it at room temperature for ten minutes, then shape them into the individual balls.

    Before placing it in the oven, make sure that you refrigerate the nankhatai for at least twenty minutes. If you put it straight into the oven, the coconut oil has already started to melt, and it will cause the cookie to spread very quickly. We want the cookie to hold its shape.

    📖 Recipe

    Close of three nankhatai biscuits in a small round ceramic dish.

    Nankhatai Biscuit Recipe

    Chef Tripti
    A delicious, soft, crumbly Indian shortbread biscuit. Vegan friendly.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Afternoon Tea, Celebration food, Dessert
    Cuisine Indian
    Servings 10 biscuits
    Calories 125 kcal

    Equipment

    • Digital scales

    Ingredients
     
     

    • 75 g Icing Sugar
    • 75 g Coconut oil
    • 40 g Plain flour
    • 40 g Gram flour
    • 1 pinch Cardamom powder
    • 5 Pistachio nuts - shelled

    Instructions
     

    • Line a baking tray with parchment paper.
    • Remove the cardamom seeds from the pods and grind them into powder.
    • Sieve the icing sugar in a bowl. Add the coconut oil and use a spatula to mix.
    • Pass the flour and gram flour through a sieve to remove any lumps. Add the sieved flour to the icing-coconut oil mix
    • Add a pinch of cardamom powder and gently mix it into a dough.
    • Divide the dough into ten equal portions. Quickly roll it into a ball and set it on a tray. This step has to be done quite quickly as the heat from your hands will melt the coconut oil, creating a very wet mix.
    • Once all the balls are ready on the tray, use your fingertip to press from the top to create an indention. Place half a pistachio into the indentation.
    • Refrigerate the dough balls for at least twenty minutes. Refrigeration helps the coconut oil set, preventing the biscuit from spreading too much during baking.
    • Preheat the oven to 150ºC. (Fan-assisted oven)
    • Bake the biscuits for 15 minutes or until pale golden. Another sign to know they have cooked is that you will see cracks in the biscuit.
    • Once cooked, remove the tray from the oven and leave to cool. Please don't be tempted to touch the biscuits; they will be very soft to the touch.
    • Once cooled, transfer to an airtight container.

    Nutrition

    Calories: 125kcal (6%)Carbohydrates: 13g (4%)Protein: 1g (2%)Fat: 8g (12%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 3mgPotassium: 43mg (1%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 3IUVitamin C: 0.02mgCalcium: 3mgIron: 0.4mg (2%)

    NOTES

    Nutritional information is for guidance only, generated by the Spoonacular API.
    Keyword Biscuit, Dairy free, Diwali, Vegan desserts
    Tried this recipe?Please leave a review & rating
    Mention @kitchenandotherstories or tag #kitchenandotherstories!

    Food Safety

    In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.

    • Wash your hands regularly while preparing, handling and cooking food.
    • Wipe down countertops and high-contact points regularly.
    • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
    • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
    • Don't leave food at room temperature for extended periods (more than 2 hours).
    • Store food correctly.

    For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

    Spread The Love. Thank You So Much!

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    Blog author behind lavender plant
    Chef Tripti

    Hi! Tripti here. I am a Michelin trained chef with over 20 years experience in the industry. My mission is to have you cooking fresh, nutritious food with simple recipes that deliver on creativity and taste. Food with heart and soul.

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