Delicate, aromatic, and melt-in-the-mouth, Nankhatai is a classic eggless shortbread cookie that has won hearts across the Indian subcontinent and beyond. In Mauritius, a country known for its rich multicultural culinary traditions, the Nankhatai recipe has been adapted beautifully by the Indo-Mauritian community. A distinct Mauritian version of Nankhatai includes the use of semolina, giving the cookies a unique crumbly texture and subtle nutty flavor. This traditional treat is often prepared during festivals like Diwali or Eid, but its simplicity and irresistible taste make it perfect for everyday enjoyment with a cup of tea or coffee.
What Is Nankhatai?
Nankhatai is a traditional Indian shortbread cookie that traces its roots back to the Indian subcontinent during the Mughal era. The name is derived from the Persian words ‘naan’ (bread) and ‘khatai’ (biscuit). These cookies are characterized by their light, crumbly texture and mild sweetness. In Mauritius, the recipe has been lovingly passed down through generations, often incorporating semolina for a slightly coarser texture and a more complex flavor profile.
Why Semolina Makes a Difference
The addition of semolina to the classic Nankhatai recipe adds a gentle crunch and enhances the cookie’s texture, making it more interesting than an ordinary shortbread. Semolina, also known as suji or rava in Indian cooking, is a coarse flour made from durum wheat. It is commonly used in Mauritian kitchens for both sweet and savory dishes. In Nankhatai, semolina pairs beautifully with all-purpose flour and ghee, giving the cookies a satisfying bite that still crumbles delicately in the mouth.
Ingredients for Nankhatai with Semolina Mauritian Style
This recipe stays true to the flavors loved in Mauritian households while ensuring the preparation remains simple and accessible. You don’t need fancy equipment or rare ingredients just a few pantry staples and a little care.
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 cup fine semolina
- 1/4 cup gram flour (besan) optional but adds a nice nutty flavor
- 1/2 cup powdered sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon cardamom powder
- A pinch of salt
Wet Ingredients:
- 1/2 cup ghee or unsalted butter, at room temperature
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons milk, only if needed for binding
Toppings (Optional):
- Chopped pistachios or almonds
- A few saffron strands
How to Make Nankhatai with Semolina
This Nankhatai recipe with semolina is easy to follow and doesn’t require any electric mixers. Everything can be done by hand, making it a great baking project for families or beginners.
Step 1: Prepare the Dough
In a mixing bowl, combine the all-purpose flour, semolina, gram flour, powdered sugar, baking powder, salt, and cardamom powder. Mix all the dry ingredients thoroughly using a whisk or fork to remove any lumps.
Next, add the ghee or softened butter into the flour mixture. Begin mixing it with your fingers until the dough takes on a breadcrumb-like consistency. Add the vanilla extract if using. If the dough feels too dry, add milk a tablespoon at a time just until the mixture binds together into a soft, pliable dough. It should not be sticky or wet.
Step 2: Shape the Cookies
Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper. Divide the dough into equal portions, and roll each into a smooth ball. Lightly press each ball to flatten it slightly. You can press a pistachio, almond slice, or even a small fork mark on top for decoration.
Place the shaped cookies on the baking tray, leaving some space between each for expansion during baking.
Step 3: Bake
Bake the cookies for 1518 minutes or until the edges start to turn golden. The tops should remain pale but firm to the touch. Keep an eye on them, as overbaking can make them too dry. Once done, remove the tray and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Storage and Shelf Life
Nankhatai with semolina has an excellent shelf life, making it ideal for storing or gifting. Once cooled, store them in an airtight container. They will stay fresh for up to two weeks at room temperature. In Mauritius, it’s common to make a large batch before festivals and enjoy them with family and guests.
Tips for Perfect Nankhatai
- Use fine semolinafor a soft yet slightly grainy texture. Coarse semolina may make the cookies too chewy.
- Don’t overwork the dough.Just mix until it comes together to keep the cookies tender.
- Adjust the sweetnessbased on personal preference. You can reduce sugar slightly for a less sweet version.
- Let the cookies cool completelybefore transferring, as they firm up while cooling.
Nankhatai in Mauritian Culture
In Mauritius, where Indian, African, Chinese, and European influences blend seamlessly, food is a deep reflection of cultural heritage. Nankhatai is a prime example of how a traditional Indian cookie has been lovingly embraced and adapted into local customs. Often made in large quantities during Diwali, Eid, or weddings, it is offered to neighbors and friends as a symbol of goodwill and festivity.
Many Mauritian families hold cherished versions of this recipe, each with a slight variation in ingredients or technique. Some use coconut milk, others incorporate a hint of nutmeg, while a few even dip the cookies in chocolate. But semolina remains a popular addition, celebrated for the texture it brings to the final product.
Serving Ideas
These cookies are delightful on their own but can also be served creatively:
- With spiced chai or milk tea for a comforting tea-time snack
- As part of a Diwali sweets platter alongside ladoos and barfis
- Gifted in decorative tins for holidays or special occasions
- Paired with fresh fruit or yogurt for a light dessert
A Mauritian Classic Worth Savoring
Nankhatai with semolina is more than just a cookie it’s a bite of tradition, culture, and shared joy. The subtle flavors of cardamom and vanilla, the rich texture from semolina, and the melt-in-your-mouth finish make these cookies unforgettable. Whether you are in Mauritius or anywhere else in the world, baking a batch of these golden treats connects you to generations of warm hospitality and culinary love. This humble yet delicious recipe invites everyone young or old, novice or expert to experience the magic of homemade baking with heart.