Nankhattais are famously known as Indian cookies with simple ingredients but the results are mind-blowing. Before I started my blog, I made Nankhattai with sooji or semolina and I somehow didn’t like the taste. Like they say, “Once bitten twice shy” I refused to try Nankhattai until I heard from a friend about this recipe which didn’t use sooji and she swore that they’ll meet every conditions of melt in your mouth crispy cookies. After such promising sales pitch I couldn’t help myself from making them and my husband who doesn’t come anywhere near my baked goodies had the last cookie left and ended up placing an order for more.

This recipe is a definite keeper especially for times when I’m not in mood to bake anything using eggs or at times when I end up with no eggs in my refrigerator and the latter happens more often in my house. The only planning required to bake these cookies is to remember to thaw your butter to room temperature to get the perfect texture and also remember to use powdered sugar and not the regular sugar. Nankhattais are usually topped with nuts but I topped them with mint and dark chocolate chips keeping in mind the upcoming holidays and the best part was when the cookies were baking they gave out a wonderful aroma of butter, sugar, and cardamom. My kids were so attracted to the smell that they wanted to taste the cookies and I had to take pictures with their growing impatience and never-ending question “Are you done?” Can I have some? For a change even I felt like grabbing some of these sinful delights. Do you?

Step-by-Step Pictorial:

In a bowl mix butter and powdered sugar until creamy. Add cardamom powder and mix well.

In another bowl sieve all-purpose flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture until all the flour is incorporated and form into a smooth soft dough. Make a ball and cover with a plastic wrap. Let it rest for about 30 minutes.

After 30 minutes divide the dough into 15-17 equal parts depending on how big or small you want the cookies. Make a smooth ball from each part and make sure the cookies are smooth and without any cracks. Place them on parchment paper lined baking sheet. Make a thumbprint in the center of each cookie and add few chocolate chips in them. Bake at 150 C/300 F for about 18 to 20 minutes or until the cookies are evenly baked and the sides start to slightly brown while the Nankhattais retain their white color. Remove from oven, cool completely on wire rack. Enjoy!!!

Nankhattai Topped with Chocolate Chips [Eggless]

Ingredients

All Purpose Flour — 1 cup
Baking Powder — 1/4 tsp
Salt — 1/8 tsp
Powdered Sugar — 1/2 cup + 2 Tbsp
Unsalted Butter — 1/2 cup (1 stick) at room temperature
Cardamom Powder — 1/4 tsp

Instructions

In a bowl mix butter and powdered sugar until creamy. Add cardamom powder and mix well.
In another bowl sieve all purpose flour, baking powder, and salt. Slowly add the flour mixture to the butter mixture until all the flour is incorporated and form into a smooth soft dough. Make a ball and cover with a plastic wrap. Let it rest for about 30 minutes.
After 30 minutes divide the dough into 15-17 equal parts depending on how big or small you want the cookies. Make a smooth ball from each part and make sure the cookies are smooth and without any cracks. Place them on parchment paper lined baking sheet. Make a thumbprint in the center of each cookie and add few chocolate chips in them. Bake at 150 C/300 F for about 18 to 20 minutes or until the cookies are evenly baked and the sides start to slightly brown while the Nankhattais retain their white color. Remove from oven, cool completely on wire rack. Enjoy!!!