Bakery-Style Nankhatai Without an Oven
Translated from Hindi, the language of the reel.
Crispy Book cooked this in an Instagram reel, in Hindi. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nadeem Jawaid on SeeMeCook
Crisp, crumbly Indian shortbread-style cookies traditionally made with flour, ghee, sugar, and aromatic cardamom. These nankhatai are cooked in a covered pot or steamer instead of an oven and finished with egg wash for attractive browning.
- Time
- 50 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- South Asian
- Contains
- Gluten, tree nuts, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 125 g
- 50 g
- 40 g
- 90 g
- 105 g
- 1 g
- 2 g
- 50 g
Weights are estimates. Together, the ingredients weigh about 465 g before cooking, which is about 40 g per serving.
Steps
Combine the all-purpose flour, gram flour, semolina, powdered sugar, ground cardamom, and baking powder in a mixing bowl. Whisk thoroughly so the dry ingredients are evenly distributed.
Add the softened ghee gradually and mix until the mixture begins to hold together. Knead gently just until a firm, smooth, non-sticky dough forms; avoid overworking it, which can make the cookies dense.
Divide the dough into approximately 12 portions and roll each portion into a smooth ball. Flatten each ball slightly and arrange the cookies on a greased heatproof plate or baking plate.
Make a shallow cross or indentation on the top of each cookie, if desired, and press a pistachio or almond piece into the center.
Beat the egg and lightly brush it over the tops of the shaped nankhatai. The transcript specifically indicates that egg is used to provide color because the cookies are being made without an oven.
Prepare a large, heavy-bottomed pot or steamer for stovetop baking. Place a rack, inverted bowl, or raised stainless-steel plate inside so the cookie plate will sit above the bottom and will not touch direct heat. Cover and preheat the empty pot over low heat for about 8–10 minutes.
Place the cookie plate on the raised support inside the preheated pot or steamer. Cover the pot tightly so the heat remains trapped, keeping the lid closed as much as possible during cooking.
Cook the nankhatai over low heat for about 20–25 minutes, or until the tops look set and the bottoms are lightly golden. Because stovetop pots vary, check carefully near the end to prevent the bases from burning.
Remove the plate from the pot and let the cookies cool completely before moving them. They will firm and become crisp and crumbly as they cool.
Notes
The supplied description contains only the title and hashtags, and the transcript does not provide ingredient quantities. Ingredient amounts and most preparation details are therefore a cautious reconstruction of a typical nankhatai formula. The transcript does clearly indicate stovetop cooking without an oven, raising the cookie plate inside a covered pot or steamer, and brushing egg on top for browning. Store completely cooled cookies in an airtight container for up to 1 week.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 180
- Protein
- 3 g
- Carbs
- 20 g
- Fat
- 10 g
- Fiber
- 1 g
Where the calories come from
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