Nankhatai Recipe, How to make Goan Nankhatai Recipe | Goan Christmas Sweets
Recipe type: Dessert,
RecipeCuisine: Indian, Goan
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Nankhatais are crumbly, soft, smooth baked eggless cookies.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 300 gms flour
  • 1 tbsp corn flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp cardamom powder
  • 125 gm powdered sugar or as preferred
  • 150 ml clarified butter (ghee)
  • few chopped nuts to garnish on the cookiesoptional
How to make the recipe?
  1. Preheat the oven at 180º exactly fifteen mins before baking.
  2. Sift flour, corn flour, baking powder and salt.
  3. Cream clarified butter with sugar until light and fluffy.
  4. Fold in the flour in batches.
  5. Also add the cardamom powder.
  6. Now knead into a smooth and soft dough.
  7. Wrap the dough with a cling film or butter paper.
  8. Refrigerate the dough for 30 mins.
  9. Now make lemon sized balls. Flatten them gently.
  10. Top with chopped almonds, pistachios or cashews.
  11. Place them on a greased pan giving space between them to rise.
  12. Bake at 180 º C for first 7 mins then reduce to 160 º C for next 8-9 mins or until the cookies are baked or light brown from top.
  13. Please don't over bake Or under bake these cookies. Allow them to cool.
  14. Once at room temperature store them into an airtight container.
  15. Serve the goan nankhatais warm or chilled with a hot cup of tea.
1. Ensure the dough is smooth and nor too soft nor too firm.

2. I have added sugar as per my preference. You could add more if you wish.

3. Instead of pistachio add any nut of your choice.

4. You could chill the dough into freezer. Thaw for 30 mins then ready to use.

5. Please don't over bake the cookies as they would harden post cooling. Once you get the aroma and the cookies are light brown from top they are done.
Recipe by Flavors of Mumbai at