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Mango Nankhatai Cookie
Binjal Pandya

Mango Nankhatai Cookies or Eggless Mango Cookies

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 15 -20
Course: Dessert
Cuisine: Indian
Ingredients Method Notes

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.

Notes

  • 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.