Nankhatai | Eggless Indian Cookies

Nankhatai or Condensed milk cookies are delicious Indian-style shortbread eggless cookies! These eggless sugar cookies are light, crumbly, and will instantly melt in your mouth! Make them in just 30 minutes but watch them disappear in seconds!

Jump to:

• Some cookie memories
• Indian style cookies
• Recipe Video
• Why make them
• My other favorite eggless cookies
• Ingredients needed
• Here's how to make it
• Serving Suggestions
• Top tips, recommendations, and suggestions
• Recipe 📖

Some cookie memories

I can't but help remember my childhood days whenever I bake these Indian cookies.

It reminds me of every bakery shop, small and large, that I have visited.  These shops would have an array of freshly baked goodies and would lure you in with a tantalizing aroma.

But there was a local vendor who used to go door to door and sell freshly baked, homemade eggless cookies and biscuits every once a week.

My mom would religiously buy these delicious cookies for us. We would come home from school/college to the aroma of freshly baked cookies.

Back then, most of us didn't have an oven at home, so we heavily relied on this local vendor to bring us fresh cookies. All his baked stuff was mouth-watering and appetizing.

He would always insist that my mom makes the first purchase. He would say that she was lucky for him and on the day she would buy from him, he would do good business.

In fact, there were many local vendors who said that about my mom. She was a lucky mascot for many.

Indian style cookies

The Holiday season is fast approaching, it's time to spread some happiness and cheer. It also is the time to show off our baking skills that we all seem to have mastered while staying indoors this year!

I want you to try these Indian style cookies this year for the holidays. They're called Nankhatai (Pronounced as “naan kaa-tie”).

The word “Nankhatai” is actually derived from the Persian word “Naan” which means “Bread” and “Khatai” from a Dari Persian word meaning “Biscuit”.

You will find many versions of this recipe online. However, I make it this way, following my friend's recipe.

I like her recipe because it is different from the rest and its flavors are very similar to the one I have grown up eating.

Recipe Video

Why make them

These sweet and salty condensed milk cookies are light, flaky, and mildly sweet. They literally melt in your mouth. These biscuits are for all to enjoy!

Plus the aroma of freshly baked anything makes it all so worthwhile. It's the perfect beginner's recipe.

• Can be made using just 6 basic ingredients and in 20 minutes
• The recipe doesn't call for eggs
• Don't need any special equipment or tools to bake them
• Extremely delicious to taste
• They are great for gifting during the holidays

Traditionally, Nankhatai is round in shape and has a thumb-shaped indentation or criss-cross lines on top that's filled with nuts.

But since I wanted to do a holiday recipe, I used a cookie stamp to give them a Christmas look!

My other favorite eggless cookies

• Kesar Pista Badam Biscuits | Saffron Cashew Almond Cookies
• Ferrero Rocher Cookies
• Ghee Cookies
• Vegan Marshmallow Chocolate Cookies 

Ingredients needed

Flour - You can make these Indian biscuits using any flour but it's mostly made using all-purpose flour or maida.

Baking Powder - Many traditional nankhatai recipes don't call for baking powder or baking soda, but I like to add it.

Butter - I added salted butter but if you are adding unsalted butter, then also add salt to the cookie dough. You can also add ghee instead of butter.

Cashews - Ground roasted cashews give this cookie recipe a whole new dimension.

Condensed milk acts as a sweetener here and also helps in binding.

Here's how to make it

1. Preheat the oven to 350 degrees F.
2. Spread the cashews on a baking tray and bake for 8-9 minutes or till the cashews are lightly toasted.
3. Take the tray out and let the cashews cool. Then grind them coarsely.
4. In a mixing bowl, add all-purpose flour, the ground cashews, and baking powder.
5. Then add butter, condensed milk, and vanilla extract.
6. Mix until a soft dough-like consistency is achieved. Do not knead as we do for roti dough or bread dough. Just gather the mixture to form a cookie dough.
7. Divide the dough into medium size balls. Flatten each ball lightly with your fingers, then press lightly using a cookie stamp.
8. Place these cookies on a baking tray. Bake for 12-13 minutes. Keep checking your oven, once you start to see the cookies brown around the edges, they're done.
9. Remove from the oven and cool for 2-3 minutes. They will be very soft when warm but will firm up after cooling. Then place them over a rack to cool completely.
10. Store in a cookie container and enjoy them!

Serving Suggestions

While you can enjoy these buttery condensed milk cookies any time of the day, they are normally served along with Tea or Coffee in the evenings.

They also make a great after-school snack. These eggless sugar cookies can be made ahead and stored in airtight containers for a week.

If you are wondering what to make this Thanksgiving or for Christmas, then look no further.

BTW, if you do make them for Christmas, pair them with this Chickoo Milkshake! Yum!

Try these homemade Nankhatai this festive season. I assure you, this is the only way to unwind and enjoy the holidays this year.

Top tips, recommendations, and suggestions

If using unsalted butter, add ½ teaspoon salt. You can also use ghee instead of butter. Add a teaspoon of ground cardamom and nutmeg for more flavor.

If you have a cashew allergy, use blanched almond flour instead. You may swap all-purpose flour with whole wheat flour, but the cookies will be darker and denser.

Add 2 teaspoon of semolina to make it more crispy. Give these eggless sugar cookies any shape you desire if you don't have the cookie stamp.

You can little food color to make them colorful and more appealing to kids.  They will spread a bit during baking because of the fat but will not fluff.

To make these eggless sugar cookies vegan, in place of butter, use any cooking oil, dairy-free butter, or vegetable shortening and use vegan condensed milk.

Shape these cookies as you want. 

Every oven is different. Keep checking the cookies after 10 minutes.

You can store these cookies for 8-10 days. This cookie recipe is versatile and can be served for any occasion.

If you’ve tried this Nankhatai - Eggless Indian Cookies Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you!

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Recipe 📖