nankhatai recipe, how to make nankhatai recipe | sweets recipes

nankhatai recipe easy recipe

nankhatai recipe with step by step photos – easy to make nankhatais or indian shortbread cookies, spiced with cardamom and nutmeg.

nankhatai is a popular sweet cookie cum snack recipe which is equally liked by kids as well as elders. basically it is popular as a tea time cookie and is easily available in most bakery shops in india.

nankhatai can be called as indian shortbread cookies or biscuits. they are made with all purpose flour, sugar and ghee or butter. there are many variations of nankhatai. in this recipe i have added some besan or gram flour along with sooji/rava or semolina.

i shall be posting more versions of nankhatai since this is one indian cookie which is a favorite in the family and they get over in no time. during diwali & christmas, nankhatai is made in many homes.

i still remember growing up when ovens were a rarity, huge trays of these melt in the mouth biscuits would be baked in the local bakery by my mom and her friends from the neighborhood.

if you are fond of nankhatai then you can easily make it at home. make them in bulk and store in air tight container to enjoy them for next few days. this nankhatai recipe makes 10 large nankhatais, but you can easily make small to medium shaped ones. you can also double this recipe.

indian nankhatai recipe

if you are looking for more diwali sweets recipes then do check phirnikaju barfi or katli, gulab jamun recipe, boondi ladoomaa laddukesar barfi and eggless orange crinkle cookies.

nankhatai recipe details below:

4.5 from 17 reviews
nankhatai recipe
nankhatai - indian shortbread cookies flavored with cardamom and nutmeg.
RECIPE TYPE: snack, dessert
CUISINE: north indian
SERVES: 10 large nankhatais
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1 cup maida or all purpose flour, 125 grams
  • ¼ cup besan/gram flour, 40 grams
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp sooji/fine rava/cream of wheat, 20 grams
  • 2 to 3 pinches or ⅛ tsp nutmeg powder or grated nutmeg
  • ½ tsp cardamom powder
  • ½ cup ghee (semi solid) or butter at room temperature, 80 grams
  • ½ cup sugar, 100 to 110 grams or ⅔ cup powdered sugar or icing sugar or as add as per taste
  • ½ tbsp dahi/curd or yogurt
  • 1 to 2 tbsp milk
  • few almonds or chironji/charoli
  1. powder the sugar finely in a grinder.
  2. then cream the ghee and powdered sugar with a electric mixer or blender. you can also cream in a food processor.
  3. the mixture should become smooth, light and creamy.
  4. sift the the following dry ingredients - maida or all purpose flour, gram flour/besan, baking powder and baking soda. keep the sifted dry ingredients aside.
  5. add curd/yogurt to the creamed ghee+sugar mixture. mix very well.
  6. now add the sifted dry ingredients. also add the sooji/rava/cream of wheat, cardamom powder and nutmeg powder.
  7. gently mix everything. do not knead. just mix and gather to a smooth dough. if the mixture is too crumbly and you cannot bring together to a dough, then add 1 to 3 tbsp of milk. mix lightly and bring the mixture to a dough.
  8. pinch medium sized balls from the dough.
  9. roll them evenly in your palms. slightly flatten them. press chironji or almonds on the top lightly.
  10. you can also make some criss cross designs on the nankhatais with a fork or toothpick.
  11. place the cookies in a baking tray.
  12. keep some space between them as they expand while baking.
  13. bake the nankhatai in a pre heated oven at 180 degrees C for 20-25 mins till light golden.
  14. remove and place them on wire racks.
  15. when cooled, store the nankhatai in an air tight container.
as the temperatures vary in different oven models, keep an eye while baking. if the nankhatais are not baked enough then bake them for some more minutes.

lets start step by step nankhatai recipe:

1. first take ½ cup sugar in a grinder jar.

sugar for nankhatai recipe

2. grind the sugar granules to a fine powder. keep aside. if you are using ready powdered sugar or icing sugar, then add ⅔ cup. preheat the oven to 180 degrees celsius/356 degrees fahrenheit.

sugar for nankhatai recipe

3. now take the powdered sugar in a mixing bowl or pan. add ½ cup semi solid ghee (at room temperature) or butter (at room temperature).

ghee for nankhatai recipe

4. with an electric mixer or blender, begin to cream the sugar and butter. you can also use a food processor to do the same.

making nankhatai recipe

5. the mixture should become smooth, light, fluffy and creamy.

mixture for nankhatai recipe

6. now add the following dry ingredients in a sieve – 1 cup all purpose flour/maida, ¼ cup gram flour/besan, 1 tsp baking powder and ½ tsp baking soda.

ingredients for nankhatai recipe

7. sift the dry ingredients. keep aside.

preparing nankhatai recipe

8. add the ½ tbsp curd to the creamed ghee+sugar.

curd for nankhatai recipe

9. mix very well.

making nankhatai recipe

10. then add the sifted dry ingredients. also add 2 tbsp sooji/rava/cream of wheat.

rava for nankhatai recipe

11. now add ½ tsp cardamom powder and ⅛ tsp nutmeg powder (or grated nutmeg).

cardamom powder for nankhatai recipe

12. begin to mix the flour with the creamed ghee with a spoon or spatula.

mixture for nankhatai recipe

13. gently bring together the whole mixture to a dough. if you are not able to bring together the mixture and its crumbly, then add 1 to 3 tbsp milk. do not knead like we do for chapati atta or bread. just gather the mixture to a dough.

dough for nankhatai recipe

14. pinch medium to large sized balls from the dough. lightly roll them in your palms and slightly flatten them. place them in a baking tray. keep some space between them as they expand while baking.

baking nankhatai

15. optionally you can press chironji or almonds on the top slightly. you can also make some criss cross designs on the nankhatais with a fork or toothpick.

baking nankhatai

16. bake the nankhatai in a pre heated oven at 180 degrees C/356 degrees fahrenheit for 20-25 mins till light golden or golden. since oven temperatures vary, it may takes less or more time. so do keep a check.

baking nankhatai

17. keep on the baking tray for two to three minutes. then remove them with oven gloves on your hands and place them on wire racks to cool.

baked nankhatai

18. when cooled, store the nankhatai in an air tight container.

nankhatai recipe

{ 102 Responses }

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  1. Kanika says

    My nankhatis flattened while baking and became like a big cookie … Also it was not at all soft …
    The lowest side became brown very soon even though I had kept it on centre rack on a tray … Do u think baking on a butter paper or would help ?

    • says

      they do flatten while baking. i guess they were rolled or flattened to much and hence they have got browned soon and have not become soft. yes you can use butter paper.

    • says

      uzma, baking soda is pure sodium bicarbonate – when moistened releases carbon dioxide which helps in rising of baked stuff.
      baking powder contains sodium bicarbonate, an acidifying agent (cream of tartar), and also a drying agent (usually starch). same function as baking soda. however baking soda is more strong.

  2. Uzma says

    OMG! This is amazing, I love baking and today my dad was extremely happy since I made his favourite dish for the first time!!! ;D

  3. Jenny says

    Do you have a recipe for nankhatai made with all purpose flour and cream of wheat. If you do can I have it please.

  4. yamini says

    I love nankhatai.. finally i can make them in my home..thnks a lot! Bt What do u call nutmeg powder in Hindi??

  5. Krisha Choksi says

    I made it in microwave convection. It was tasty to eat and beautiful to look at. Thanks for sharing this wonderful recipe

  6. Neha.K says

    Hi Dassana love all your receipes. Please tell me which mode to use in microwave and how to preheat the microwave. Can I use baking powder instead of baking soda.

    • says

      baking soda is required. you have to use convection mode of your microwave oven. it has the temperature setting in celsius. just heat the microwave for 10 to 12 minutes, in the convection mode at the temperature mentioned in the recipe, without keeping anything inside the oven. the door has to be locked.

  7. kuhelika says

    I had tried moong dal Ka halwa and its tasted really good!.. I got a lot of appreciation.. Thank you for uploading such yummy recipes! I am very fond of cooking n happy that such sites are available for beginners like me

  8. Hiten Bhatt says

    Maine abbi hal banai…achchhi bani hai….par bichme thodi kachchhi lag rahi thi….apke photos or measurements as good..Thanks

  9. Jamila says

    I dnt hv nutmeg.. Is it ok or i need to add..whtz d substitute of it as in kuwait i cnt find it.. Also in butter cookies u hv used it so plz gimme a substitute or can it do widout it.. Thxx

  10. shivangi says

    Hi. My nankhatais didn’t turn out soft. On cooling, they were more biscuit-y than being soft crumbly like nankhatais are. Also, my dough was cracking on sides when I formed the balls. What could be the reason?

  11. Kirti says

    Hello Dassana,
    Another fabulous recipe and lovely detailed presentation as well.
    Though i do not have a microwave or an OTG, I plan to buy an otg.
    Can you help me by suggesting which one?? Which one do you use??


    • says

      thanks again kirti. OTG is a good investment for home baking. currently i have a basic 18 litre philips OTG which was actually the previous owner’s oven. its an old oven and is still working good. i plan to buy a new oven. did a lot of research and zeroed in on hamilton oven on not yet purchased the oven. my researching side will do some more research and then decide whether to buy the hamilton or not.

  12. farah says

    i made these cookies today. at first when i got it out of the oven they were kinda soft n chewy but not soggy, then i left it for some time to cool down a bit.. after like 10 mins they were really nice.. then few guests came over n i served it to them.. by that time it became stone hard and i was soo sooo sooo embarrassed. :( can u tell me what went wrong?? mine looks exactly like yours.. they look so beautiful i dont feel like throwing them :( :( Is thr any way to make them eatable??

    • says

      hi farah, nankhatais are crumbly and not hard. they should not become so hard. not sure what must have gone wrong. if you cannot eat them the way they are then i suggest to crumble them and add them as layers in parfaits or mousses.

  13. kanan sharma says

    I am a big fan of your recipes. All the measurements are so perfect. For this particular recipe, I wanted to know if I can make it with whole wheat flour and skip maida ? Also is adding baking soda completely essential or we can skip that also ?
    Let me know :)

    • says

      you can make the recipe with whole wheat flour. but the khatais will be slightly dense. baking soda is essential. gives a light soft texture. just don’t knead the dough. gather to a mixture and then form the nankhatais.

  14. Mohini verlekar says

    Hello i tryd nankhatai but unfortunately they remained unbaked in middle, i guess shld hv baked for longer time. After 15min they started getting a golden colour so i removed them frm oven….later realised they were not baked in centre….Dassana.

  15. Poorna says

    Hi Dassana

    I am your regular reader..
    I tried this recipe at home . It was yummy very delicious. mostly I tried curries and paratha It was first time I tried a baking recipe and I am happy to tell you that everything which i tried was absolutely perfect and very testy :).
    Thanks for sharing this recipe.

  16. Pranshu says

    I have a samsung microwave oven. I tried baking them in convection feature but instead of baking the moisture from the cookies dried up and they became stiff. I don’t understand what went wrong.

  17. Aparna says

    You might want to change the baking temp from 200 C to a little lower,mine turned dark brown from the bottom and not cooked from inside with that temp,I suggest going with 325 f.

    • says

      oven temperatures vary from various models to different kinds of oven. a major part in baking is how well the oven is heated up and is the baking uniform. for a oven with both top and bottom heating elements, for uniform baking, its always better to heat both the elements. from my experience, i always keep the cookie rack in the center. so that the cookies get baked and browned uniformly. with me, if i keep them at the bottom, then they get burnt and the insides are not cooked. you can try baking these nankhatais at the lower temperature of 160 C/325 F, which you are suggesting. i think even 180 C/356 F should work well.

  18. Shilpa says

    I hv just tried the recipe for nankhtai.. They hv become very hard like suji rusk after cool down.. Pls let me know why that happened.. Everything else is perfect only they hv become super cruncy :(

  19. Sneha says

    what is yogurt and nutmeg powder?is it necessary to add dahi or yogurt
    if i skip to add dahi or yogurt,the cookies become hard?
    and can u tell me 2 tbl spoon means how much in ml

    • says

      yogurt is what we call as dahi. thought the western yogurt is different than dahi. you have to add them. its better. difficult to tell since dahi is measured in grams and not ml.

  20. Triveni says

    I tried this and it came out as shown in ur pics.i too used whole wheat and maida just like Ritu

  21. richa says

    hi dassana

    I have been following ur blog for a while now and tried many recipes.. al of them came out really well.
    I tried these nan khatai also but they became hard once cooled.
    I followed as it is but I don’t know what went wrong. infact my cookies started getting brown in just 15 mins so I had to stop baking them further otherwise they could have burnt.

    • says

      the baking temperature varies from oven to oven. the nankhatais are soft. when i made they were soft and crumbly. the ghee and sugar has to be beaten very well till its smooth, light and fluffy. so i assume either its the creaming of ghee and sugar or the baking time. you can reduce the baking time to 7 to 8 mins. too much browning also makes them hard.

  22. Ritu says

    Hi! Amit tried this above nankhatai recipe . Instead of 1.5 cup maida i took 3/4 cup wheat flour and 3/4 cup maida and the nankhatai came out really well .and i took 1/4 tsp baking soda in the recipe you have written 1/4 tbsp baking soda .

    • says

      thanks ritu for pointing out the error. that was a serious one. i have corrected to 1/4 tsp now. i am glad you changed the baking soda proportions and the nankhatais were good.

  23. Sujata Sachin says

    Hi Dassana,

    Thanks for such a wonderful recipie. I have tried it n it was grt. My hubby is impressed.
    Your posts are really very good and simple to follow.

    Pls help with some more cookies or biscuits reciepies.

    Sujata Sachin

    • says

      thanks sujata. i have cookie disasters always. its just the nankhatai that never fail me. i do plan to add some jeera biscuits and pista or dry fruit biscuits. not baking these days as its very hot here.

  24. Priti says

    Have you tried this with whole wheat flour? What adjustments need to be made to the recipe?

    • says

      i have not yet tried making nankhatai with whole wheat flour. there will be a few adjustments that will be required as wheat flour ones will be slightly dense than these ones. but i do plan to post the wheat flour version in some time.

  25. Mrs. Reeti Handa says

    Hi Dassana,
    You have mentioned besan under ingredients but you haven’t added it, what could be the reason for the same, could you advice me to add the same or not ???

    Warm Regards