nankhatai recipe, how to make nankhatai recipe | sweets recipes

nankhatai recipe

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

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

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.

i browned a few of the nankhatais a little extra and below is a pic of these.

golden nankhatai

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.

lets start step by step nankhatai recipe:

1. cream ½ cup ghee (or butter) and ¾ cup powdered sugar (or icing sugar) with a hand held blender or in a food processor.

2. the mixture should become smooth, light and creamy.

3. add the dry ingredients – 1.5 cup all purpose flour/maida, ¼ cup gram flour/besan, ¼ tsp cardamom powder, ¼ tsp nutmeg powder (or grated nutmeg) and ¼ tsp baking soda. mix well.

4. add 2 tbsp curd/yogurt and gently mix everything. avoid kneading. just mix and gather to a smooth dough. add 1 to 2 tsp water or milk, if required while kneading and if the dough looks dry.

5. pinch medium sized balls from the dough. roll them evenly in your palms and slightly flatten them. press chironji or sliced almonds on the top slightly. you can also make some criss cross designs on the nankhatais with a fork or toothpick. place them in a baking tray. keep some space between them as they expand while baking.

6. bake the nankhatai in a pre heated oven at 200 degrees C for 20-25 mins till light golden. remove and place them on wire racks. when cooled, store the nankhatai in an air tight container.

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:

4.7 from 13 reviews
nankhatai recipe - makes 10-12 cookies
 
PREP TIME
COOK TIME
TOTAL TIME
 
nankhatai - indian shortbread cookies flavored with cardamom and nutmeg.
AUTHOR:
RECIPE TYPE: snack, dessert
CUISINE: north indian
SERVES: 2-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1.5 cup maida or all purpose flour
  • ¼ cup besan or gram flour
  • 2 tbsp dahi/curd or yogurt
  • ¼ tsp baking soda
  • ½ cup ghee or butter at room temperature
  • ¾ cup powdered sugar or icing sugar or as required
  • ¼ tsp nutmeg powder or grated nutmeg
  • ¼ tsp cardamom powder
  • few sliced almonds or chironji/charoli for garnishing
  • 1 to 2 tsp milk or water for kneading, optional and if required
INSTRUCTIONS
  1. cream the ghee and powdered sugar with a hand held blender or in a food processor.
  2. the mixture should become smooth, light and creamy.
  3. add the dry ingredients - maida or all purpose flour, gram flour/besan, cardamom powder, nutmeg powder and baking soda.
  4. mix well and add the yogurt.
  5. gently mix everything. avoid kneading. just mix and gather to a smooth dough.
  6. add water or milk only if required while kneading and if the dough looks dry.
  7. pinch medium sized balls from the dough.
  8. roll them evenly in your palms.
  9. slightly flatten them. press chironji or sliced almonds on the top slightly.
  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 200 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.
NOTES
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.




{ 84 Responses }

  1. 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??

  2. 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

  3. 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.

  4. 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

  5. Hiten Bhatt says

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

  6. 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

  7. 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?

  8. 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??

    Regards
    Kirti

    • 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 amazon.in. not yet purchased the oven. my researching side will do some more research and then decide whether to buy the hamilton or not.

  9. farah says

    hi
    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.

  10. kanan sharma says

    Hey!!
    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.

  11. 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.

  12. 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.

  13. 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.

  14. 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.

  15. Shilpa says

    hi
    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 :(

  16. Surbhi Dewangan says

    Wow recipe is defined very well with delightful picture of nankhatai I was really looking for this! :)

  17. 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.

  18. rajeev says

    I did not understand adding dahi/yogurt to nankhatai dough, i mean how does it help or wats the purpose?

  19. Triveni says

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

  20. 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.

  21. 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.

  22. 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.

    Regards,
    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.

  23. Priti says

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

    • 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.

  24. Preeti says

    Hi,

    I have tried nankhatai. But as they cooled they became hard. I don’t know where I was wrong? Pl. Guide me.

  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
    Reeti