Mango Nankhatai Cookies: A Tropical Twist on a Classic Indian Treat. If you’re a fan of the classic Indian shortbread cookies called nankhatai, then you’re going to love this mango-infused version! These eggless mango nankhatai combine the warm spices and crisp texture of traditional nankhatai with the luscious flavor of fresh mangoes. The dough for these tropically inspired treats gets its perfect texture from a blend of all-purpose flour, whole wheat flour, besan (chickpea flour), and semolina. Besan lends its signature nutty flavor, while the semolina gives a delightful crunch to each bite.
But the true star here is the mango puree folded into the dough. Using fresh, ripe mangoes, the puree infuses these cookies with an intoxicating aroma and bright, fruity sweetness. As the nankhatai bake, the mango puree creates little pockets of intense mango flavor that burst in your mouth.
Not only are these mango cookies incredibly delicious, but they are also a healthier option thanks to nutrient-rich ingredients like whole wheat flour and besan. Plus, they are eggless, making them suitable for vegans or those avoiding eggs.
Preparing the mango puree is simple – just blend together fresh, ripe mangoes until smooth. Then it gets mixed into the dough along with the butter, sugar, and warm spices like cardamom and nutmeg that give nankhatai their signature aroma.
Once baked, the mango nankhatai emerge a beautiful golden-orange hue, with a crumbly, melt-in-your-mouth texture. Enjoy them as an afternoon treat with a cup of masala chai or package them up as a special homemade gift. No matter when you eat them, these mango nankhatai are guaranteed to transport you to the sunny tropics with their bright, fruity essence. Give this unique twist on a classic Indian cookie a try for a taste of the vibrant flavors of South Asia!
Ingredients
• ¾ cup Ghee
• 1 cup Powdered Sugar
• ¾ cup Alphonso or Kesar Mango Puree
• ¼ tsp Mango Essence/Extract (opt.)
• 1 cup All Purpose Flour/Maida
• ½ cup Whole Wheat Flour
• ½ cup Besan/Chickpeas Flour
• ¼ cup Semolina
• 1 tsp Baking Powder
• ¼ tsp Salt
• 1 tsp Cardamom Powder
• 2-3 tbsp Slivered Almonds & Pistachios
Method
1. In a mixing bowl, add ghee and powdered sugar. Mix it well and whisk until a fluffy, light texture is achieved.
2. Add mango puree and mango essence and mix with a spatula.
3. Now, sieve all-purpose flour, whole wheat flour, besan, semolina, baking powder, and salt over the butter-mango mixture.
4. Mix everything with a spatula until well-combined into a dough. Do not knead the mixture, just mix until it all comes together.
5. Cover the bowl and keep it in the fridge for about an hour.
6. Preheat the oven to 180°C or 350°F.
7. Place the dough between parchment paper and roll with a rolling pin, flattening the dough to about 1 inch thick.
8. Sprinkle cardamom powder, slivered almonds, and pistachios over the flattened dough, and press with the rolling pin.
9. Cut the dough into desired shapes like squares, rectangles, or any shape you like for the cookies.
10. Line a baking sheet with parchment paper and arrange the cookies over it, keeping ½ inch space between two cookies.
11. Place the baking sheet into the preheated oven and bake the cookies for 12-14 minutes.
12. Remove baking sheet from the oven and let the cookies cool down completely. The mango nankhatai cookies are ready.
13. Store the cooled cookies in an airtight container for up to a month.
14. Serve the mango nankhatai cookies with masala tea or enjoy them as a snack.
Tips
• You can use tinned mango puree but prefer Kesar or Alphonso mangoes for the best color and taste.
• You can add yellow food color if you are using regular mango puree for the best golden-yellow color.
• You can use unsalted butter instead of ghee.
• You can make small round balls from the dough instead of rolling and cutting into shapes.
- ¾ cup Ghee
- 1 cup Powdered Sugar
- ¾ cup Alphonso or Kesar Mango Puree
- ¼ tsp Mango Essence/Extract (opt.)
- 1 cup All Purpose Flour/Maida
- ½ cup Whole Wheat Flour
- ½ cup Besan/Chickpeas Flour
- ¼ cup Semolina
- 1 tsp Baking Powder
- ¼ tsp Salt
- 1 tsp Cardamom Powder
- 2-3 tbsp Slivered Almonds & Pistachios
- In a mixing bowl, add ghee and powdered sugar. Mix it well and whisk until a fluffy, light texture is achieved.
- Add mango puree and mango essence and mix with a spatula.
- Now, sieve all-purpose flour, whole wheat flour, besan, semolina, baking powder, and salt over the butter-mango mixture.
- Mix everything with a spatula until well-combined into a dough. Do not knead the mixture, just mix until it all comes together.
- Cover the bowl and keep it in the fridge for about an hour.
- Preheat the oven to 180°C or 350°F.
- Place the dough between parchment paper and roll with a rolling pin, flattening the dough to about 1 inch thick.
- Sprinkle cardamom powder, slivered almonds, and pistachios over the flattened dough, and press with the rolling pin.
- Cut the dough into desired shapes like squares, rectangles, or any shape you like for the cookies.
- Line a baking sheet with parchment paper and arrange the cookies over it, keeping ½ inch space between two cookies.
- Place the baking sheet into the preheated oven and bake the cookies for 12-14 minutes.
- Remove baking sheet from the oven and let the cookies cool down completely. The mango nankhatai cookies are ready.
- Store the cooled cookies in an airtight container for up to a month.
- Serve the mango nankhatai cookies with masala tea or enjoy them as a snack.
You can add yellow food color if you are using regular mango puree for the best golden-yellow color.
You can use unsalted butter instead of ghee.
You can make small round balls from the dough instead of rolling and cutting into shapes.
