Rose Coconut Nankhatai Recipe – Easy Indian Biscuit Delight

Last Updated on 6 months ago by Neha Deshmukh

Rose Coconut Nankhatai Recipe – Easy Indian Biscuit Delight

Hey everyone! If you’ve ever been to India, or even just wandered through an Indian sweet shop, you’ve probably encountered Nankhatai – those melt-in-your-mouth, slightly crumbly biscuits. They’re a classic for a reason! I remember my dadi (grandmother) always having a jar of these ready for when we visited, and the aroma alone was enough to make my day. Today, I’m sharing my version: Rose Coconut Nankhatai. It’s a little twist on the traditional recipe, adding the delicate fragrance of rose and the lovely texture of coconut. Trust me, you’ll love them!

Why You’ll Love This Recipe

These Rose Coconut Nankhatai are seriously addictive. They’re buttery, fragrant, and have a wonderful, slightly sandy texture. Plus, they’re surprisingly easy to make! This recipe is perfect for beginners, and it’s a great way to impress your friends and family with a taste of Indian baking. They’re also fantastic with a cup of chai – a match made in heaven, really.

Ingredients

Here’s what you’ll need to create these delightful biscuits:

• 1 cup all-purpose flour (about 120g)
• 1 cup desiccated coconut powder (about 100g)
• ½ teaspoon baking powder (about 2.5g)
• ½ teaspoon cardamom powder (about 1.5g)
• Pinch of salt
• ½ cup ghee (about 113g) – unsalted butter works too!
• ¾ cup powdered sugar (about 150g)
• 3 tablespoons rose water (about 45ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Ghee: Ghee is key to that authentic Nankhatai flavor and texture. It adds a richness you just can’t get with other fats. If you can’t find ghee, unsalted butter is a good substitute, but ghee is highly recommended.
• Desiccated Coconut Powder: Make sure you’re using desiccated coconut, not shredded. Desiccated is finer and blends into the dough better.
• Rose Water: The quality of your rose water matters! Look for a good quality, food-grade rose water for the best flavor. A little goes a long way, so don’t overdo it.
• Cardamom: Cardamom is a staple in Indian sweets. Different regions have slightly different preferences – some like a stronger cardamom flavor, others prefer it more subtle. Feel free to adjust the amount to your liking! I personally love a generous pinch.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together the flour, coconut powder, baking powder, cardamom powder, and salt. Just give it a good mix to combine everything evenly.
3. In a separate bowl (or using a stand mixer), beat the ghee and powdered sugar together until light and creamy. This usually takes about 3-5 minutes. You want it to be nice and fluffy!
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing can lead to tough biscuits.
5. Mix in the rose water until a dough forms. It should come together easily. If it’s too dry, add a tiny bit more rose water, a teaspoon at a time.
6. Chill the dough in the refrigerator for about 20 minutes. This makes it easier to handle and prevents the Nankhatai from spreading too much during baking.
7. Roll 25g portions of dough into balls and gently flatten them with your palm. They don’t need to be perfect circles!
8. Press crushed rose petals on top of each biscuit before baking. This is optional, but it adds a beautiful touch and extra rose flavor.
9. Bake for 13-15 minutes, or until the edges are golden brown. Keep a close eye on them – ovens vary!
10. Let the Nankhatai cool completely on the baking sheet before storing them in an airtight container. This is the hardest part – resisting the urge to eat them all right away!

Expert Tips

• Don’t skip the chilling step! It really does make a difference.
• Use room temperature ghee for easier creaming with the sugar.
• If your dough is too sticky, add a tablespoon of flour at a time until it’s manageable.
• For a more even bake, rotate the baking sheet halfway through.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a good quality plant-based butter. It works beautifully!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: If you love cardamom, feel free to add a little more! You could also experiment with other spices like nutmeg or a pinch of saffron. My friend, Priya, adds a tiny bit of grated nutmeg and swears by it.
• Festival Adaptations: These are perfect for Diwali or Holi! You can decorate them with edible silver leaf (varak) for a festive touch.

Serving Suggestions

These Nankhatai are delicious on their own, but they’re even better with a cup of hot chai. They also pair well with a glass of cold milk or a scoop of vanilla ice cream. Honestly, they’re good with just about anything!

Storage Instructions

Store the cooled Nankhatai in an airtight container at room temperature for up to a week. They actually get even better after a day or two, as the flavors meld together.

FAQs

1. What is the best way to ensure the Nankhatai doesn’t spread during baking?

Chilling the dough is the most important thing! Also, don’t flatten the biscuits too much.

2. Can I use almond flour instead of all-purpose flour?

You can, but the texture will be slightly different. Almond flour will result in a more delicate and crumbly biscuit.

3. How can I intensify the rose flavor in these biscuits?

Use a high-quality rose water and don’t be afraid to add a few extra drops (but be careful not to overdo it!). You can also add a teaspoon of rose extract.

4. What is the shelf life of Rose Coconut Nankhatai?

They’ll stay fresh for up to a week in an airtight container at room temperature.

5. Can I freeze the Nankhatai dough?

Yes! Wrap the dough tightly in plastic wrap and freeze for up to a month. Thaw in the refrigerator before rolling and baking.