Coconut Nankhatai
Coconut nankhatai is the perfect sweet treat which is so soft, perfectly sweet and mouth melting. Just 4 basic ingredients and your absolutely mouth melting nankhatai will be ready!
I am an immense nankhatai fan. So soft, buttery and absolutely mouth melting. Since lockdown, many of us have become a little more conscious about our health and that’s why I have come up with a healthier home version of Nankhatai.
Trust me, this recipe maintains the same texture and flavour but is definitely much healthier and hygienic.
Watch the video tutorial and you’ll be craving this Coconut Nankhatai
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What is Nankhatai?
Nankhatai is very popular as a tea time cookie and also easily available in most bakery shops. It’s made with ghee and flavored with cardamom and saffron and is obviously eggless. And also, it’s so easy to make at home.
Every home has their own way of making nankhatai. Some make it using plain flour only, while few uses half besan half flour and sooji. I have used desiccated coconut which gives flavour and crispy texture.
I am so excited to share this my mom’s Coconut Nankhatai recipe with you because let me tell you, after my marriage once I made this for my family, they became absolute fans of these nankhatai and ate them all in go, hehe!
If you love nankhatai then I have got the perfect recipe for you. With only 4 ingredients, you will able to get the perfect nankhatai to gift your friends and family in festive season.
These nankhatai come packed with the goodness of pure cow ghee, and desiccated coconut. They also remind me of the childhood days when mom used to bake at home using that traditional oven with glass top.
Ummmm even thinking and writing about these is making my mouth watery and making me so nostalgic and hungry! And yes, I know what I’m going to do right after I write this coconut nankhatai recipe blog for you guys. Make another batch and I am sure once you finish reading this you will definitely want to do the exact same!!
Craving for more, dont forget to check other cookies
These coconut nankhatai is the perfect coconut treat. So soft, perfectly sweet and mouth melting. No fancy ingredients or equipment. Only need 4 homely ingredients to make them! You don’t even need any fancy ingredient or equipment. Get your bowl and you are good to go!
4 Ingredients for the best Nankhatai
Just 4 basic ingredients and your absolutely decadent coconut nankhatai will be ready! Let me take you through each ingredient:
Dry Desiccated Coconut
Now the first thing people think of when they see shredded/desiccated coconut in a recipe is that what does it actually mean. Few are also confused and think about what is the difference between the two, if any and can one be substituted for another.
Shredded coconut is simply thin strips of coconut and it comes in the dry form in packages, while maintaining some amount of moisture.
Desiccated coconut is slightly drier than shredded one and also is much finer in size.
You can substitute shredded for desiccated coconut and vice versa but this also depends on recipe to recipe. They both are same in taste but the size of the coconut flakes matters only for its binding properties and whether it’ll be able to hold its shape or not.
For a recipe like one of these coconut nankhatai, desiccated coconut is perfect because it’s extremely fine coconut flakes give perfect texture to this nankhatai. I used desiccated coconut but you can use one or the other in a recipe. Whatever you have available will work fine.
Ghee
This Nankhatai recipe needs ghee which has semi solid consistency (grainy texture). Ghee gives a nice flavour to these coconut nankhatai and also helps to increase its self-life.
Plain Flour / Maida
For the perfect texture and taste, I use plain flour/maida here. However, these Nankhatai will taste wholesome as well if you wish to use whole wheat flour.
Powdered sugar
Normal powdered sugar is the way to go, it is the perfect to make our Coconut Nankhatai. Powdered Sugar dissolve better when mixed with ghee. If we use granulated sugar, the sugar crystals will not dissolve properly and will leave the Nankhatai with an unnecessary crunch from the sugar.
These Coconut nankhtai can be a real lifesaver when unexpected guests arrive.
Why it is Important to rest Nankhatai Dough in the refrigerator?
This is a very crucial step to get these coconut nankhatai perfect. In simple terms, cookie dough that is chilled before baking controls the spread.
Also Chilled dough is easier to handle. When the dough gets to rest in the refrigerator, fat in it from the ghee will solidify and help the dough retain shape when baked. Chilling the dough also boosts the flavor and texture of a Nankhatai. This will also prevent the Nankhatai from spreading too much and losing their shape.
Hence, chilling cookie dough is a significant step. Do not skip through this step.
Shaping Coconut Nankhatai
Once the dough has chilled, you can start shaping it. Shaping Nankhatai is just as easy as everything else in this recipe. All you need to do is take a small portion of the dough, roll it into a ball and slightly flatten it. And finally wrap them in desiccated coconut.
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Tricks and Tips for the perfect Coconut Nankhatai
- Always use desiccated coconut for this recipe. Shredded coconut or fresh coconut would not work here. Coconut flakes are too large to mix-in with the dough and contain moisture that will require some adjustments to the recipe.
- For a soft and mouth melting texture use powdered sugar only.
- You can substitute with equal amounts of brown sugar powder also. It will give darker shade to cookies and nice flavour.
- You can use semi solid ghee to make these nankhatai. Do not use melted ghee. If your ghee is completely melted then put it in a refrigerator for 5-10 minutes before making nankhatai. This step gives except consistency to ghee. Don’t put ghee in refrigerator more than 10 minutes as this recipe requires semi solid consistency.
- No need to grease your baking tray or line it with parchment paper cause this recipe contain ghee and while baking it melts and prevents sticking.
- To prevent nankhatai from turning flat, make sure the ghee is not completely melted.
- This recipe can easily be cut in half or doubled to meet your preferences.
- Every oven has different settings and can take different time to bake so keep an eye on nankhatai after about 15 minutes of initial baking.
- Wrap the coconut nankhatai dough in a plastic wrap. This dough can be kept frozen for up to a month.
How much Coconut nankhatai does this recipe make?
This recipe makes approximately 25-30 small size of Soft and mouth melting nankhatai.
Storing Coconut Nankhatai
You can store these Nankhatai in an air tight container for up to 1 month in room temperature.
I hate to admit it but I did end up eating more than half of the batch I made. Either I have zero self-control or these Coconut Nankhatai are too good to be resisted. Make them for your friends and family in this lockdown and share with me your experiences.
Seriously you guys!! Make these soft and mouth melting COCONUT NANKHATAI to win your family’s heart. They are not very complicated, but rather, the perfect dessert to kickstart your amazing skill in this lockdown, haha!
Be sure to follow me on facebook, Instagram, youtube and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Coconut nankhatai is the perfect coconut treat which is so soft, perfectly sweet and mouth melting. Just 4 basic ingredients and your absolutely mouth melting coconut nankhatai will be ready!
[cooked-sharing]
Take Ghee in a bowl. Ghee should have semi solid consistency (grainy texture). It should not be completely melted.
(If your ghee is completely melted then put it in a refrigerator for 5-10 minutes before making nankhatai. This step gives except consistency to ghee. Don’t put ghee in refrigerator more than 10 minutes as this recipe requires semi solid consistency.)
Add Powdered sugar in semi solid ghee bowl and beat them using wire whisk or electric one until smooth and soft.
Add Maida / plain flour, baking powder and desiccated coconut.
Mix well and make dough using hands.
If the dough looks very greasy, add 1-2 tbsp more flour or desiccated coconut and mix well. (Don’t add too much flour)
Wrap the dough in a plastic wrap and chill in the refrigerator for 30 minutes.
DO NOT SKIP THIS STEP.
After the resting time is over, preheat the oven to 170 C.
Divide the dough into 25-30 equal portions and make round shaped balls from them.
Take each ball and press a little between your palms to give it a patty like shape and wrap it in dissociated coconut.
Arrange them on the baking tray. Leave enough space in between each nankhatai, so they have space to expand.
Bake the coconut nankhatai at 170 C for 15-20 minutes or until nankhatai starts to turn light brown in colour.
After 15 minutes, check nankhatai and keep an eye on it while further cooking. (Every oven has different settings and it may take little longer or shorter time).
Remove baking tray from oven and transfer nankhatai over cooling rack.
Nankhatai will be soft at this time, but they will turn crispy and slight hard as they cool down.
Once at room temperature, they are ready to enjoy.
Store them in an air tight container for storage and consume them within a month.
Ingredients
Directions
Take Ghee in a bowl. Ghee should have semi solid consistency (grainy texture). It should not be completely melted.
(If your ghee is completely melted then put it in a refrigerator for 5-10 minutes before making nankhatai. This step gives except consistency to ghee. Don’t put ghee in refrigerator more than 10 minutes as this recipe requires semi solid consistency.)
Add Powdered sugar in semi solid ghee bowl and beat them using wire whisk or electric one until smooth and soft.
Add Maida / plain flour, baking powder and desiccated coconut.
Mix well and make dough using hands.
If the dough looks very greasy, add 1-2 tbsp more flour or desiccated coconut and mix well. (Don’t add too much flour)
Wrap the dough in a plastic wrap and chill in the refrigerator for 30 minutes.
DO NOT SKIP THIS STEP.
After the resting time is over, preheat the oven to 170 C.
Divide the dough into 25-30 equal portions and make round shaped balls from them.
Take each ball and press a little between your palms to give it a patty like shape and wrap it in dissociated coconut.
Arrange them on the baking tray. Leave enough space in between each nankhatai, so they have space to expand.
Bake the coconut nankhatai at 170 C for 15-20 minutes or until nankhatai starts to turn light brown in colour.
After 15 minutes, check nankhatai and keep an eye on it while further cooking. (Every oven has different settings and it may take little longer or shorter time).
Remove baking tray from oven and transfer nankhatai over cooling rack.
Nankhatai will be soft at this time, but they will turn crispy and slight hard as they cool down.
Once at room temperature, they are ready to enjoy.
Store them in an air tight container for storage and consume them within a month.
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