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!
Servings 12 cookies
Calories 156.53kcal
Equipment
- Oven
Ingredients
- 1 cup all purpose flour
- ½ cup salted butter softened
- ¼ cup sweetened condensed milk
- ½ cup cashews
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 350 degrees F.
- Spread the cashews on a baking tray and bake for 8-9 minutes or till the cashews are lightly toasted.
- Take the tray out and let the cashews cool. Then grind them coarsely.
- In a mixing bowl, add all-purpose flour, the ground cashews, and baking powder.
- Then add butter, condensed milk, and vanilla extract.
- 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.
- Divide the dough into medium size balls. Flatten each ball lightly with your fingers, then press lightly using a cookie stamp.
- 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.
- 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.
- Store in a cookie container and enjoy them!
Notes
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 it vegan, in place of butter, use any cooking oil, dairy-free butter, or vegetable shortening and use vegan condensed milk.
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.
Nutrition
Serving: 2per person | Calories: 156.53kcal | Carbohydrates: 13.12g | Protein: 2.64g | Fat: 10.69g | Saturated Fat: 5.64g | Cholesterol: 22.5mg | Sodium: 96.81mg | Potassium: 70.27mg | Fiber: 0.46g | Sugar: 3.84g | Vitamin A: 253.39IU | Vitamin C: 0.17mg | Calcium: 35.19mg | Iron: 0.86mg