Melt in the mouth Jowar Thandai Nankhatai

Holi is a time for colors, joy, and irresistible treats! One of the most loved Indian cookies is nankhatai, known for its crumbly, buttery texture. While the traditional version uses refined flour and sugar, this recipe offers a healthier twist. These Eggless & Gluten-Free Jowar Thandai Nankhatai are packed with the goodness of sorghum flour and infused with the festive flavors of thandai. They are incredibly easy to make and can be prepared ahead of time, making them perfect for the Holi celebrations.

The Magic of Thandai in a Cookie

Thandai is an aromatic drink made with nuts, seeds, and spices. It is cooling, flavorful, and a Holi favorite. We bring those signature flavors into these nankhatai, making them truly special. With almonds, cashews, pistachios, melon seeds, black pepper, fennel seeds, cardamom, edible rose petals, and saffron, each bite is fragrant and indulgent.

Why Choose Jowar?

Jowar (sorghum) is an ancient grain that has been part of Indian kitchens for centuries. It is naturally gluten-free and rich in fiber, making it easy on the stomach. Jowar also contains iron, protein, and essential antioxidants. Unlike refined flour, it helps in better digestion and keeps energy levels steady. These cookies are not just delicious but also a nutritious treat.

Sweetened with Raw Sugar

Instead of using refined sugar, this recipe uses raw sugar, which retains more minerals and has a deeper, caramel-like sweetness. It balances beautifully with the spices and nuts, enhancing the overall taste.

The Role of Ghee

Ghee is a key ingredient in traditional Indian sweets, and for good reason. It gives these nankhatai their signature crisp-yet-melt-in-the-mouth texture. If you prefer, butter can also be used.

If you are looking for more bakes with Indian flavours, you may like these recipes:

Eggless Wholewheat Thandai Crumble Muffins

Eggless Wholewheat Mawa Cake

Eggless Wholewheat Kaju Katli Nankhatai

A Healthier Festive Treat

These Jowar Thandai Nankhatai are not just a delight to eat but also a nourishing alternative to regular cookies. They are free from refined flour, packed with wholesome ingredients, and infused with the essence of Holi. Best of all, they are simple to prepare and can be made in advance, so you can enjoy the festival without any last-minute stress.

Though this recipe is perfect for Holi, its rich flavours and wholesome ingredients make it a great addition to every festive occasion—be it Diwali, Ramadan, Iftar, or any celebration that calls for something special. Celebrate with colours and flavours that make every bite memorable!

Eggless & Glutenfree Jowar Thandai Nankhatai

Serves: 18-20 cookies Prep Time: 20 mins Cooking Time: 15 mins 15 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (120 g) - Jowar flour

1/4 cup (30 g) - Almonds

1/4 cup (30 g) - Cashews

2 tbsp (15 g) - Pistachios

1/4 cup (15 g) - Melon seeds

1 tsp - Dried Rose Petals

2 Cardamom Pods

1/4 tsp - Black pepper

1/4 tsp - Fennel seeds

Pinch of Saffron

1/8 tsp - Salt

1/2 tsp - Baking Soda

1/2 tsp - Baking Powder

1/2 cup (75 g) - Cold ghee/Unsalted Butter

2/3 cup (85 g)- Raw Sugar

Instructions

1. Take Jowar or Sorghum flour, almonds, cashews, pistachios, melon seeds, edible rose petals, cardamom pods, crushed black pepper, fennel seeds, pinch of saffron,  salt, baking powder, baking soda and grind it all into a fine powder. The nuts and seeds will release some oil while grinding and the jowar flour will absorb that and let you grind the mixture fine.
2. Now in a large bowl, take cold ghee or soft but cold butter and add powdered desi Khand or raw sugar. Mix it in and whip this mixture until it turns very pale and fluffy. Cold ghee will help in whipping and it will be faster. It will take you around 5 minutes.
3. Now add the powdered dry ingredients and mix it gently but thoroughly until everything is mixed properly and you have an even looking dough.
4. To shape the Nankhatai, take around 1.5 tbsp portions of the dough and roll it between your palms to form it into a round shape. Press it slightly and flatten it.
5. Form all the Nankhatai similarly and place them on a parchment lined baking sheet.
6. Bake them in a preheated oven at 180C for around 15 minutes. The Nankhatai should have risen and you should notice large cracks on them. The top should have turned a beautiful golden in colour.
7. Take them out of the oven and let them cool slightly before transferring them on a wire rack. They will tend to break if you handle them when they are hot.
8. Once cooled to room temperature, garnish them with some melon seeds, chopped pistachios and dried edible rose petals. (This is optional)
9. Store the cooled Nankhatai in an airtight container at room temperature for upto 2 weeks. (If they last that long)!

Did You Make This Recipe?

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