Coconut Nankhatai Recipe
baking cookies Recipes

Coconut Nankhatai Recipe

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This Coconut Nankhatai Recipe is a delightful twist to the traditional nankhatai cookies. Exploding with the flavor of coconut, these delicious treats offer a perfect blend of sweetness and nuttiness in every bite.

This nankhatai recipe is perfect for Diwali, special occasions or to satisfy your sweet cravings. For the past few years, I have been baking nankhatai every Diwali, and it has become a sort of tradition for me.

Whenever I serve this nankhatai to my relatives, friends, or any guest they never believe that it’s homemade. It tastes way better than a store-bought nankhatai trust me “If you try this coconut nankhatai recipe once you’re never going back to the readymade ones” I guess making this recipe isn’t a big task and requires very basic ingredients.

I learned this recipe in a baking class that I was pursuing during my college time and after that this became my go-to recipe. You cannot go wrong with this recipe if followed step by step and don’t forget to check the tips.

Classic Nankhatai is everyone’s favourite I can’t deny but this combination of coconut and nankhatai is made for each other. It is a source of satisfaction for the sweet tooth, give this recipe a try, and make sure to share your feedback in the comment section below.

HOW TO MAKE COCONUT NANKHATAI

In a large mixing bowl add 1 cup ghee and 1 cup powdered sugar.

Creaming ghee with sugar

Cream it until it turns white, light, and smooth then add 1 cup + 1/4 cup all-purpose flour (maida), 1/2 cup gram flour (besan), 1/2 cup desiccated coconut, 1 teaspoon cornflour, and 1/2 teaspoon cardamom powder.

Note- Do not skip the creaming process of ghee and sugar as this step is very important for good texture and it hardly takes less than a minute if you are using an electric beater.

Combine it until the smooth dough is formed. To check the right dough consistency pinch out a small portion of it, if it holds the shape then you are good to go to the next step, if not then add a little quantity of both all-purpose flour and gram flour for the right consistency.

Coconut Nankhatai Dough

Pinch out the small portions of the dough, shape it into a ball, and roll/coat the dough ball with desiccated coconut. Repeat the same process for the rest of the dough.

Place the coated dough balls on the baking tray lined with parchment paper then make a cross in each dough ball with the help of the knife and bake it in a preheated oven at 180 degrees for 20 to 25 minutes or until it is baked and turned slightly golden.

Nankhatai dough balls

Once baked remove the coconut nanakhatai to a wire rack and let it come to normal room temperature. Store it in a steel airtight container and it stays for a good 21 to 25 days at normal room temperature.

SERVING SUGGESTION FOR COCONUT NANKHATAI

Serve it with a warm cup of chai, hot chocolate, coffee, or your favorite hot beverage. Share this homemade coconut nankhatai with friends and family during Diwali or on any special occasion. You can also enjoy it as a snack or as an after-dinner dessert.

TOP TIPS

  • You can also use a combination of all-purpose flour, gram flour, and semolina. It adds a nutty flavor and the right texture to the cookies.
  • Do not skip the ghee and sugar creaming process, It is very important and hardly takes less than a minute with an electric beater.
  • If the dough doesn’t hold the shape then add the combination of both the flour to achieve the right texture.
  • To add more flavors you can add nutmeg powder or kesar strands.
  • Keep an eye while baking as over-baking may tend to dry the texture.

VARIATIONS

Classic nankhatai– It is always my favorite, no matter whichever other flavors of nankhatai I try.

Gluten-free nankhatai- Use a combination of gram flour, rice flour, ragi flour, or jowar flour, and for the dairy-free options use melted coconut oil instead of ghee.

Other flavors you can try– Use cocoa powder for a chocolate flavor, rose water or rose essence for a rose flavor, and chopped dried fruits for a dried fruit flavor.

Coconut Nankhatai Recipe

FAQs


How can nankhatai cookies be healthy for diabetic patients?

Nankhatai cookies can be a moderately healthier option for diabetic patients when made with some modifications. By using alternative sweeteners like stevia or unrefined sugar, and including whole grain flour such as almond or coconut flour instead of refined flour. Additionally, adding nuts like almonds or walnuts can provide healthy fats and protein, which can help stabilize blood sugar.

Always prioritize whole, natural ingredients and be aware of overall carbohydrate intake to support a balanced and healthy diet for diabetic patients.


Can I bake nankhatai in a microwave?

Yes, you can bake nankhatai in the microwave.

Place the dough balls on a microwave-safe plate lined with parchment paper. Make sure to leave some space between each cookie. Microwave the cookies on the medium power setting for 2-3 minutes. Check after 2 minutes and add more time if needed, once baked let it cool to normal room temperature, and enjoy!


Is nankhatai made of maida?

It depends if you want to use maida or not, In this coconut nankhatai recipe I have used maida and besan but you can also use maida, besan, and semolina mixture. If you don’t prefer maida then you can bake whole wheat flour nankhatai.

OTHER RECIPES YOU MIGHT LIKE

Jowar jaggery cookies

Eggless whole wheat coconut cookies

Chinese almond cookies

Eggless blueberry thumbprint cookies

Yield: 35 medium size nankhatai

Coconut Nankhatai Recipe

Coconut Nankhatai Recipe

This Coconut Nankhatai Recipe is a delightful twist to the traditional nankhatai cookies. Exploding with the flavor of coconut, these delicious treats offer a perfect blend of sweetness and nuttiness in every bite.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 cup ghee
  • 1 cup powdered sugar
  • 1 1/4 cup all purpose flour
  • 1/2 cup gram flour
  • 1/2 cup desiccated coconut
  • 1 teaspoon cormflour
  • 1/2 teaspoon cardamom powder

Instructions

    • In a large mixing bowl add 1 cup ghee and 1 cup powdered sugar.
    • Cream it until it turns white, light, and smooth then add 1 cup + 1/4 cup all-purpose flour (maida), 1/2 cup gram flour (besan), 1/2 cup desiccated coconut, 1 teaspoon cornflour, and 1/2 teaspoon cardamom powder.
    • Note- Do not skip the creaming process of ghee and sugar as this step is very important for good texture and it hardly takes less than a minute if you are using an electric beater.
    • Combine it until the smooth dough is formed. To check the right dough consistency pinch out a small portion of it, if it holds the shape then you are good to go to the next step, if not then add a little quantity of both all-purpose flour and gram flour for the right consistency.
    • Pinch out the small portions of the dough, shape it into a ball, and roll/coat the dough ball with desiccated coconut. Repeat the same process for the rest of the dough.
    • Place the coated dough balls on the baking tray lined with parchment paper then make a cross in each dough ball with the help of the knife and bake it in a preheated oven at 180 degrees for 20 to 25 minutes or until it is baked and turned slightly golden.
    • Once baked remove the coconut nanakhatai to a wire rack and let it come to normal room temperature. Store it in a steel airtight container and it stays for a good 21 to 25 days at normal room temperature.



    Notes

    • You can also use a combination of all-purpose flour, gram flour, and semolina. It adds a nutty flavor and the right texture to the cookies.
    • Do not skip the ghee and sugar creaming process, It is very important and hardly takes less than a minute with an electric beater.
    • If the dough doesn't hold the shape then add the combination of both the flour to achieve the right texture.
    • To add more flavors you can add nutmeg powder or kesar strands.
    • Keep an eye while baking as over-baking may tend to dry texture.

    Nutrition Information:

    Yield:

    35

    Serving Size:

    1

    Amount Per Serving: Calories: 91Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 5mgCarbohydrates: 8gFiber: 0gSugar: 4gProtein: 1g

    All information presented is intended for informational purposes only.

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