Ghee rich, nutty and crumbly, these besan nankhatai are delicately flavored with green cardamom and have a classic sandy, yet melt in the mouth texture. Made entirely with besan(gram flour), they are naturally gluten-free, egg free and need just 4-5 ingredients. And the best part? You just need a bowl, whisk and spatula to make these(no mixer required!)
Growing up in Delhi, nankhatai was something you would see everywhere from neighborhood bakeries to those big glass jars at local shops. And while most versions are made with maida or sooji, I have always loved the flavor that besan brings to these indian style shortbread.
These are meant for chai. A warm, freshly baked besan nankhatai with a cup of kadak masala chai is such a simple pleasure, especially around Diwali, when the house already smells of ghee, cardamom and all things festive.
I first shared a mini batch of these besan nankhatai on my Instagram a few years ago, and you all loved them. Ever since,I have had so many messages asking if the recipe could be scaled up. So I finally went back and tested a bigger batch. This recipe makes about 18 to 20 nankhatai, which feels like a much better number because these disappear fast!
Secret To crumbly Besan Nankhatai
The most important thing to remember is to not overwork the dough.You want to bring everything together until a soft dough forms and it can be shaped. Too much mixing can take away from that lovely tender texture.
The nankhatai dough itself is very simple, so the flavor of besan really gets to shine. One thing I noticed while testing is that besan needs to toast low and slow in the oven. As it toasts, it becomes wonderfully nutty and aromatic. This is why first chill the shaped nankhatai and then bake these at 325 F.
And speaking of browning, do not wait for your nankhatai to turn deeply golden.I like to pull them out while they are still fairly light and before the bottoms get too dark as they will continue to toast from the residual heat.They will also feel quite soft when hot, so resist the urge to pick them rightaway.
The texture is a little different from classic short bread. These are not meant to be crisp, rather have a melt in the mouth texture. When you break them, they crumble easily and leaveyour hands smelling of ghee. And yes, if you have heard on social media that they taste a little like besan ladoo in cookie form,I can see why. That toasted besan and ghee combination definitely gives you those familiar flavors.
Ingredients
- Besan - You need regular besan which has a super fine texture.
- Sugar- We need powdered sugar, but not confectioner's sugar. Simply blitz granulated sugar or whichever sugar you use at home in a dry blender.
- Almond Powder - I use Bob's red mill super fine almond flour.
Instructions
- Make sure to use softened ghee(not melted). Add it to a large mixing bowl along with powdered sugar, green cardamom powder and fresh ground nutmeg.
- Using a whisk or soft spatula, cream the ghee and sugar until the sugar is dissolved and the mixture is smooth and pale in color. Again, keep in mind that the ghee should not melt(we want a thickish slurry).
- Sift besan, almond flour and baking powder over the creamed ghee &sugar.
- Mix into a soft dough using a soft spatula or your hands(best tool!). Make sure to not knead or stretchy the dough. It should be soft but not sticky dough.
5. Pinch 1.5 tablespoon(roughly 20 to 25 gm) portions of the dough and gently roll between your palms into a smooth ball. Press gently using your thumb to flatten.
6. Press down the shaped nahkhatai over a small bowl of thinly sliced almonds. The almonds will stick on the top face of nankhatai.
7. Arrange the nankhatai on a parchment lined baking sheet, almond side up. Leave about 1 inch of space between each cookie. Chill for 30 minutes.
8. Bake in a preheated 325°F (165°C) oven for 16-18 minutes or until the bottoms are lighly golden and cracks are visible on each cookie.
Besan Nankhatai
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Ingredients
- 90 g(~½ cup) ghee softened, but not melted, see note #1
- 90 g (~½ cup) powdered sugar simply grind regular sugar to a fine powder in a dry blender (dont't use confectioner's sugar)
- ½ teaspoon green cardamom powder fresh ground is better
- ⅛ teaspoon nutmeg freshly grated
- 185 g (~1 cup) besan fine gram flour
- 30 g (~3 tablespoon) super fine almond flour
- ¼ teaspoon baking powder
Instructions
- Add the softened ghee and powdered sugar to a large mixing bowl. Also add the ground green cardamom and nutmeg ppowder. Using a spatula or a metal whisk, mix until creamy and well combined. You don't need to whip too much air into the mixture. Also, make sure that the ghee does not melt. The creamed ghee and sugar should resemble a slurry and that way it will be easier to make the dough.
- Sift besan, almond flour and baking powder over the wet ingredients. Start mixing with a spatula at first. As the mixture turns crumbly, use your fingertips to gently bring the dough together. At first you will feel that the mixture isnt coming together but resist the urge to add more ghee or milk. Slowly in a minute or two it will. 'The dough should feel soft but not sticky.
- Take about 1½ tablespoons, or 20 grams, of the nankhatai dough and gently roll it between your palms into a smooth ball. Flatten it slightly and repeat with the remaining dough. You should be able to form 18 to 20 nankhatai.
- Add thinly sliced almonds to a small plate. Gently press the top of each nankhatai into the almonds so that a few slices stick to the surface.
- Arrange the nankhatai on the parchment lined baking sheet, almond side up, leaving about 1 inch of space between each one. These do not spread a lot but make sure that they arent touching each other. Refrigerate the shaped nankhatai for 30 minutes. Chilling helps the cookies hold their shape better as they bake.
- Bake in the preheated 325°F (165°C) oven for 18-20 minutes or until the nankhatai are set and lightly golden around the edges and bottom. Don't wait for the tops to brown too much. They should be light golden on top when you take them out of the oven. You will see cracks on the top. The nankhatai will continue to toast a few minutes after taking them out of the oven.
- Let the nankhatai cool on the baking sheet for about 20 minutes before carefully transfer them to a wire rack using a flat spatula. They will be very delicate while warm but will firm up as they cool. Cool completely before serving or storing. Can be stored for 2-3 weeks at room temperature.
Notes
- For accurate results, it is best to weigh the ingredients than to measure using cup.
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