Biskut Nankhatai
Makan Tengah Hari • Malaysia
How to Make Nankhatai Cookie (Traditional & Healthy Version)
Nankhatai Cookie is a beloved treat in Malaysia, especially among the Indian-Malaysian community. Traditionally enjoyed during festive seasons like Deepavali, these eggless shortbread cookies are known for their melt-in-the-mouth texture and delicate aroma. In Malaysia, Nankhatai has evolved to include local flavors such as pandan and the use of santan (coconut milk), reflecting our nation’s rich multicultural tapestry. The result is a unique pastry that carries hints of cardamom, ghee, and occasionally roasted chickpea flour, making it a delight for both young and old. Choosing Nankhatai for lunch or as a midday snack is a wonderful way to celebrate Malaysia’s Indian heritage. These cookies offer a wholesome sweetness without being overly rich, making them a great alternative to store-bought treats. The subtle use of local ingredients and natural flavorings ensures that this Nankhatai recipe is not only authentic but also caters to health-conscious individuals looking for a comforting, guilt-free dessert. Whether you are sharing them with family during a festival or enjoying them with a cup of teh tarik, Nankhatai Cookies embody the warmth and unity found in Malaysian cuisine. Their simplicity, combined with the gentle fragrance of local spices, makes them a timeless favorite across generations.
Bahan-bahan(untuk 3-4 medium cookies)
- 1/2 cup Whole wheat flour (tepung gandum)
- 1/4 cup Chickpea flour (tepung kacang kuda)
- 1/4 cup Powdered sugar (gula halus)
- 1/4 cup Ghee (minyak sapi)
- 2 tbsp Santan (coconut milk) (for moisture)
- 1/4 tsp Baking powder
- 1/4 tsp Cardamom powder (serbuk buah pelaga)
- 1/4 tsp Pandan essence (optional, for local aroma) - pilihan
- a pinch Salt
- 1 tbsp Chopped pistachios (for garnish) - pilihan
Arahan
- 1
Preheat your oven to 170°C and line a baking tray with parchment paper.
5 minutes
Ensure your oven is properly preheated for even baking.
- 2
In a large mixing bowl, sift together whole wheat flour, chickpea flour, baking powder, and salt.
2 minutes
Sifting prevents lumps and ensures a tender cookie.
- 3
Add powdered sugar, cardamom powder, and pandan essence if using. Mix well.
2 minutes
Mixing spices evenly enhances aroma and flavor.
- 4
Pour in ghee and santan. Knead gently to form a soft, pliable dough. Do not overmix.
3 minutes
A gentle knead keeps cookies tender.
Kenapa hidangan ini sihat
Choosing whole grains and natural fats makes this Nankhatai Cookie a healthier dessert or snack. It avoids artificial additives and uses minimal processed ingredients. The inclusion of chickpea flour lowers the glycemic index, supporting more stable blood sugar levels. Using coconut milk and ghee in moderation provides satiety and energy without excessive saturated fats. Portion control ensures you can enjoy these cookies as part of a balanced, calorie-conscious diet.
This Nankhatai Cookie recipe uses whole wheat flour and chickpea flour, increasing its fiber and protein content compared to refined flour varieties. The use of ghee and santan adds healthy fats and essential vitamins like vitamin E and medium-chain triglycerides from coconut. Chickpea flour provides plant-based protein and minerals such as magnesium and folate. The moderate sugar content keeps it suitable for those monitoring their carbohydrate intake, making it a balanced choice for a sweet treat.
Petua
- 💡Tip 1: Use chilled ghee for better crumbly texture.
- 💡Tip 2: Sift flours thoroughly to avoid dense cookies.
- 💡Tip 3: Let cookies cool completely before handling to prevent breakage.
Penyimpanan & hidangan
Store cooled Nankhatai Cookies in an airtight container at room temperature for up to 1 week. For extended freshness, refrigerate in an airtight box for up to 2 weeks.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 70.0 kcal |
