There are few Divali sweets that are as underrated as Nannkatay. Read on to learn all about these scrumptious biscuits. And discover the Mauritian take on this classic Indian recipe.
INGREDIENTS
6
RECIPE STEPS
10
TOTAL TIME
40 m
Why You Need This Recipe
- This recipe can be made in one bowl
- This is an eggless cookie recipe
- Our recipe for Nannkatay is so easy that it is beginner-friendly
About Nannkatay
Nannkatay (also known as Nankhatai) is a traditional Indian shortbread cookie that is also very popular in Mauritius. The name comes from Naan (Persian) meaning ‘bread’ and Khatai (Afghan) meaning ‘biscuit’. They are delicious, light and crisp with a melt-in-your-mouth texture.
Star Ingredient
Cardamon (Elayti)
Cardamon (also known as elayti or cardamom) is a very popular spice in Indian and Mauritian cuisine. In general, cardamon has a strong, unique taste with an intensely aromatic fragrance.
READ MORE: Why Cardamon is such a ubiquitous spice in Indian desserts →
Other Ingredients
- Plain Flour (also known as All-Purpose Flour)
- Icing Sugar
- Ghee (or soft butter)
- Rose Petals, crushed (optional)
- Pistachios, chopped (optional)
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
- It is important that you only mix the dry and wet ingredients together. Do NOT knead the dough
- To check if your dough is ready, take a small piece and then roll it into a ball. Flatten the ball between your palms. The edges should not crack.
- If the edges DO crack, then add an extra teaspoon of ghee. You may need to add more, depending on whether your climate is humid.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Nannkatay.
1
Preheat the oven to 180°C fan-forced.
2
Sift the flour together with the sugar and cardamom into a large bowl and mix well.
Scroll to the bottom for the printable recipe card
3
Melt the ghee over a low heat and allow it to cool to room temperature.
4
5
6
7
8
9
Bake for 10 minutes or until the biscuits are light golden and crisp.
10
Grab a large piece of baking paper and cut it into ten squares measuring 10cm by 10cm (4×4 inches).
11
How to Serve Nannkatay
These biscuits are best served as afternoon tea with a mug of hot, black tea or your favourite coffee.
To make sure the Nannkatay stay crisp, always keep them in an airtight container when you’re not serving them
Recipe FAQs
Do I need to have rose petals or chopped pistachios?
No, you don’t. Rose petals, pistachios and almonds are often used as a garnish on Nannkatay for aesthetic purposes. If you are wanting to bring these to a party or you are planning on serving them at home to guests, then you may want to add the rose petals or either one of the nuts for decoration. However, these cookies still taste just as delicious without.
I can’t find ghee and I don’t want to use butter. Is there an alternative ingredient that I can use in the Nannkatay?
Fear not, you can use either vegetable shortening or coconut oil in place of ghee if butter is also not an option.
Printable Recipe Card
Nannkatay
Equipment
- Mixing bowl
- Saucepan
- baking tray
Ingredients
- 500 g plain flour
- 250 g icing sugar
- ½ tsp cardamon ground
- 200 g ghee or soft butter
- rose petals crushed, optional
- pistachios chopped, optional
Complete Recipe Steps
- Preheat the oven to 180°C fan-forced.
- Sift the flour together with the sugar and cardamom into a large bowl and mix well.500 g plain flour, 250 g icing sugar, ½ tsp cardamon
- Melt the ghee over a low heat and allow it to cool to room temperature.200 g ghee
- Slowly pour the melted ghee into the flour mixture, folding the ingredients together with a silicone spatula. You should have a smooth but stiff dough once you have finished mixing. Do not knead the dough.
- Line a baking tray with baking paper and set aside.
- Form little balls with the dough and place these on the baking tray with about 3-4 cm of spacing in between each ball. You should get between 35 to 40 balls.
- Flatten each ball with the palm of your hand.
- Using the blunt edge of a knife, gently press a small cross into the centre of each disc.
- Bake for 10 minutes or until the biscuits are light golden and crisp.
- Top each Nannkatay with some crushed rose petals or chopped pistachios (this step is optional), then allow the Nannkatay to cool on a wire rack and store in an airtight jar.rose petals, pistachios
Notes
- Nannkatay can be kept for up to 3 weeks in an airtight container.
- It is important that you only mix the dry and wet ingredients together. Do NOT knead the dough
- To check if your dough is ready, take a small piece and then roll it into a ball. Flatten the ball between your palms. The edges should not crack.
- If the edges DO crack, then add an extra teaspoon of ghee. You may need to add more, depending on whether your climate is humid.
When perfectly baked it actually melts in your mouth. 😋Sooo good.