Description
An eggless traditional Indian cookie, baking a mix of wheat flour, chickpea flour, semolina, massive Ghee, and sugar into a crispy, crumbly texture.
Restaurants serving Nankhatai
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- Put Ghee and powdered sugar in a bowl, whisk well until whitish and fluffy.
- Add wheat flour, chickpea flour, semolina, cardamom, nutmeg, a little baking soda; mix gently to form dough (don't over-knead).
- Roll bite-sized, flatten, top with pistachio. Bake in 160°C oven for 15-
- mins until surface cracks and colors slightly to finish.
Learn more Spice, substitutes, tips
Key spices
Cardamom、Nutmeg
Substitutes at Japanese supermarkets
Unsalted butter (as a Ghee sub to provide cookie flavor)
Pairing
Masala Chai、Coffee
Trivia
[Trend] A historical sweet said to be devised when Persian immigrants (Parsis) took over a bakery built by the Dutch in Surat in the 16th century. Eggless, making it the king of tea time loved by strict Indian vegetarians.
Eating tips & etiquette
[Unique Eating] Dip halfway into hot Chai, eating aiming for the exquisite moment the cookie crumbles melt-in-the-mouth like syrup!
Allergen
Wheat, Soy, Dairy (from Ghee), Tree nuts