| Prep | Cook | Total | Serves |
|---|---|---|---|
| 15 min | 25 min | 40 min | 15-20 cookies |
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 calories |
| Protein | 3 g |
| Carbohydrates | 15 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 7 g |
Diwali is incomplete without some homemade sweets, and nothing beats the classic, crumbly texture of Nankhatai. Today, we are sharing a unique way to make these delicious Wheat Flour Nankhatai that are soft, tasty, and perfectly golden. The best part? You don’t even need an oven—you can make them right in your idli steamer! Follow these tips to get that professional bakery-style finish at home.
Ingredients
Instructions
- Start by beating the butter or ghee with powdered sugar. Tip: Use chilled or semi-solid butter rather than melted butter to get a creamy, fluffy texture. Beat until the mixture is light and airy.
- Sieve the wheat flour, besan, and suji together to ensure there are no lumps. Add this flour mixture, cardamom powder, and a pinch of salt to the creamy butter mixture.
- Mix everything together gently. Add one tablespoon of milk and 1/2 teaspoon of Eno. Mix until a soft dough forms; do not over-knead.
- Divide the dough into small equal portions and shape them into smooth balls. Flatten them slightly and press an almond piece on top for decoration.
- Grease an idli stand or baking tray. Place the shaped Nankhatai on the tray.
- If using a steamer/cooker, preheat it first. Place the stand inside and cook on low to medium heat for about 20-30 minutes. If using an oven, bake at 180°C for 15-20 minutes.
- Once they turn a light golden brown, turn off the heat. Let them cool completely in the pan before removing them, as they are very soft when hot.
Your homemade, bakery-style Wheat Flour Nankhatai are ready! These are perfect with a cup of tea or as a festive treat for your guests. Try this recipe this Diwali and share your results with us!
