whole wheat nankhatai recipe

whole wheat nankhatai recipe with step by step photos . nankhatai are basically indian shortbread cookies. the recipe shared in this post shows how to make nankhatai with whole wheat flour or atta.

sharing these nankhatais made with whole wheat flour as i had got a few requests for the recipe. i have already posted the nankhatai recipe made with all purpose flour or maida.

wherever possible, i prefer to bake cookies and cakes using whole wheat flour. these nankhatais are not as crumbly as the ones made with all purpose flour but they taste good. of course they taste like nankhatais made with whole wheat flour. you do get the nutty taste of wheat flour in these indian shortbread cookies.

since they are made from atta, they are a better alternative than nankhatais made with all purpose flour. i have also added besan to give some crumbly texture.

i have also shared healthier version of few more popular recipes like:

whole wheat nankhatai easy recipe

the recipe yields 300 grams nankhatai or 14 to 15 medium sized nankhatais. the recipe can be doubled too.

make these whole wheat nankhatais this diwali and serve them as a tea time cookie snack.

if you are looking for more diwali snacks recipes then do check karanji, butter murukku, shankarpali, khandvi, mysore pak and corn flakes chivda recipe.

atta or whole wheat nankhatai recipe below:

whole wheat nankhatai recipe
4.91 from 11 votes
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whole wheat nankhatai recipe | atta nankhatai

wheat flour nankhatai recipe - easy recipe and method to make nankhatais with atta or whole wheat flour.

course snacks
cuisine north indian
prep time 5 minutes
cook time 25 minutes
total time 30 minutes
servings 300 grams
author dassana

ingredients (1 cup = 250 ml)

  • 1 cup whole wheat flour (atta) or 125 grams whole wheat flour
  • 2 tablespoon besan (gram flour)
  • ¼ teaspoon baking soda or ¼ teaspoon baking powder
  • 1 pinch salt - do not add if using salted butter or ghee
  • 70 grams cold salted or unsalted butter - approx ½ cup butter or 70 grams ghee in semi solid state
  • cup sugar or 70 grams sugar or 70 grams powdered sugar or approx ½ cup powdered sugar
  • 4 to 5 green cardamoms (choti elaichi) - crushed lightly to remove the cover and the seeds kept
  • 1 pinch saffron strands (kesar)
  • teaspoon grated nutmeg or nutmeg powder (jaiphal powder)
  • 1 to 2 tablespoon milk
  • 1 to 2 teaspoon butter or ghee for greasing baking tray

how to make recipe?

making whole wheat nankhatai dough:

  1. in a grinder jar, take 1/3 cup sugar (70 grams), seeds from 4 to 5 green cardamoms, a pinch of safron strands and 1/8 tsp grated nutmeg.
  2. grind to a fine powder. keep aside. if you have powdered sugar already, then use 1/2 cup of powdered sugar.
  3. grease a tray or pan very well with 1 to 2 tsp butter or ghee. also preheat oven to 180 degrees celsius/356 degrees fahrenheit.
  4. in a seive, take 1 cup whole wheat flour (atta), 2 tbsp besan and 1/4 tsp baking soda. add 1/4 tsp baking powder if you do not have baking soda.
  5. sift the dry mixture very well in a mixing bowl or pan.
  6. to the sifted flour mixture add approx 1/2 cup or 70 grams of cold or chilled butter. you can also use 1/2 cup of ghee in semi solid state.
  7. with your fingertips break the butter and mix with the flour. you can cut the butter in the flour with two knives too. this can also be achieved with a food processor or a stand mixer. if the butter melts while mixing with your hands, then its fine.
  8. mix till you get a bread crumb like texture in the mixture.
  9. now add the powdered sugar and lightly mix with your hands.
  10. add 1 to 2 tbsp milk. the amount of milk to be added depends on the quality of flour. the mixture should be able to come together and hold itself. if required you can also add overall 3 to 4 tbsp of milk. i added 2 tbsp milk. add the milk in parts and mix.
  11. gently bring together the nankhatai dough into a ball. do not knead the dough. just gently mix.

making whole wheat nankhatai:

  1. now pinch small or medium sized balls from the nankhatai dough and lightly roll them. place the balls on the greased baking tray.
  2. you can gently press them to flatten them. you can also make designs on them with a fork or toothpick. i used a peda design maker to lightly flatten as well as to give a pattern on the top.
  3. bake the nankhatai in the pre heated oven at 180 degrees C/356 degrees fahrenheit for 20-25 mins till light golden or golden. 

  4. since oven temperatures vary, it may takes less or more time. so do keep a check. 

  5. after 2 to 3 minutes, remove them from the tray and keep on a wire rack for cooling.

  6. when cooled at room temperature, store nankhatai in an air tight jar. serve whole wheat nankhatai as a tea time cookie.


step by step atta or wheat nankhatai recipe:

1. in a grinder jar, take ⅓ cup sugar (70 grams), seeds from 4 to 5 green cardamoms, a pinch of saffron strands and ⅛ tsp grated nutmeg.

sugar for whole wheat nankhatai recipe

2. grind to a fine powder. keep aside. if you have powdered sugar already, then use ½ cup of powdered sugar along with ½ tsp of cardamom powder, ⅛ tsp grated nutmeg and crushed saffron strands.

sugar for whole wheat nankhatai recipe

3. grease a tray or pan very well with 1 to 2 teaspoon butter or ghee. also preheat oven to 180 degrees celsius/356 degrees fahrenheit. the oven should be preheated 15 minutes before baking.

tray for whole wheat nankhatai recipe

4. in a seive, take 1 cup whole wheat flour (atta), 2 tbsp besan and ¼ tsp baking soda. add ¼ tsp baking powder if you do not have baking soda. you can also add a pinch of salt at this step, if using unsalted butter or ghee. if using salted butter then skip adding salt. 

ingredients for whole wheat nankhatai recipe

5. sift the dry mixture very well in a mixing bowl or pan.

ingredients for whole wheat nankhatai recipe

6. to the sifted flour mixture add approx ½ cup or 70 grams of cold or chilled butter. you can also use ½ cup of ghee in semi solid state.

ghee for whole wheat nankhatai recipe

7. with your fingertips break the butter and mix with the flour. you can cut the butter in the flour with two knives too. this can also be achieved with a food processor or a stand mixer. if the butter melts while mixing with your hands, then its fine.

dough for whole wheat nankhatai recipe

8. mix till you get a bread crumb like texture in the mixture.

dough for whole wheat nankhatai recipe

9. now add the powdered sugar.

sugar for whole wheat nankhatai recipe

10. lightly mix with your hands.

dough for whole wheat nankhatai recipe

11. add 1 to 2 tbsp milk. the amount of milk to be added depends on the quality of flour. the mixture should be able to come together and hold easily. if required you can also add overall 3 to 4 tbsp of milk. i added 2 tbsp milk. add the milk in parts and mix.

milk for whole wheat nankhatai recipe

12. gently bring together the dough into a ball.

dough for whole wheat nankhatai recipe

13. do not knead the dough. just gently mix and gather the mixture to a dough.

dough for whole wheat nankhatai recipe

14. now pinch small or medium sized balls from the nankhatai dough and lightly roll them. place the balls on the greased baking tray.

dough for whole wheat nankhatai recipe

15. you can gently press them to flatten them. you can also make designs on them with a fork or toothpick. i used a peda design maker to lightly flatten as well as to give a pattern on the top.

atta nankhatai recipe

16. here is the nankhatai tray ready to go in the oven. if you want you can sprinkle and lightly press some chopped dry fruits like pistachios, almonds etc from the top.

atta nankhatai recipe

17. bake the nankhatai in the 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. once baked, after 2 to 3 minutes, remove them from the tray and keep on a wire rack for cooling. don’t brown them too much as then they the crust becomes too dense and hard. a light golden color on the top keeps them soft and crumbly. for convection ovens use the pre heating and baking temperature of 160 degrees celsius/320 degrees fahrenheit.

atta nankhatai recipe

18. when cooled at room temperature, store them in an air tight jar. serve whole wheat nankhatai as a tea time cookie.

whole wheat nankhatai easy recipe




79 thoughts on “wheat nankhatai recipe | atta nankhatai recipe | wheat flour nankhatai recipe”

  1. Hi Dassana,

    I have made it various times with few variations too and this is the best recipe ever. Never fails, very forgiving and easy for new bakers like me.

    My question is, if I want to reduce sugar (like half the quantity), do I need to make other changes in the recipe?

    1. thank you garima. yes if the sugar is reduced then some more changes will be required. apart from making bakes sweets, sugar also keep them moist and tender. it also contributes in the crispiness. so the nankhatai may become slightly dry or crumbly. in this case you need an ingredient which can hold the crumb as well as give some moisture. so something like an apple sauce or a banana puree or curd can also help. even cream can be added. but depending on the ingredient you use, there will be changes in the taste, flavor and texture of the final baked nankhatai.

  2. Hi,

    Can I substitute besan with something else? What exactly does besan do to this recipe?Can i do away with it completely also?

  3. Loved these nankhatais..they turned out perfect in taste and texture.. healthy option for my kid too. Thanks for the receipe

  4. hi dassana! I’ve just baked these few hrs back to be served with tea.i did use ghee & these wheat nankhatais taste good.thanks for the recipe.

  5. Hi Dassana,
    I’ve made many recipes from your blog that always turn out perfectly (idli, dosa, rice recipes, paratha etc), but never commented. But this time, I had to leave a note. Just finished making these nankhatai with my young daughter (she loved the commercial Nankhatai she ate on her first trip to see family in Pakistan, so I wanted to make her some since we haven’t been back in a while, bonus that these are made from atta!). They are perfect ! I had to put the full 4 tablespoons of milk, but I know my atta is very thirsty. And I made them with ghee. Also I added the 20 g sooji that you have in your maida nankhatai recipe because I love the texture it gives, and reduced sugar to 55 g as I always reduce sugar by 25-30% in all recipes.
    They turned out perfectly ! Exactly the taste I remember and perfect texture, even though some of mine overbaked because I have a convection oven and forgot to reduce the temperature. Thank you for your great work on this site, gathering authentic recipes from all over India.

    1. thank you much aisha. i am happy with all the minor variations you made, the nankhatai still turned out great. ghee gives a nice flavor and taste. thanks again for this lovely feedback.

  6. Hi,
    I tried this recipe. very tasty,But was too hard when it was cooled. When i tasted it after half an hr of baking outer sided were too hard and inner core was little soft.Actually I hv Bought 16 lit-Bajaj OTG a week ago only. I pre heated it on 200 degree c and then baked nankatai for 20 mins. then I checked it with toothpick,it was soft so again baked for 4 mins.Can you pls tell me,what went wrong. And as per your recipe,what shall be texture of nankatai. market bought maida made nankatais are kind of soft,easily brocken. but mine was not like that. Shall i try to bake it at lower temp and less time? 200 degree c was mensioned in BajajOTG Recipe book,so I followed that.

    1. priyanka, if the nankhatais are baked too much, then they become hard. if the inner core is soft, its fine as on cooling it will firm up. maida nankhatais are soft and crumble easily. whole wheat nankhatais are slightly crumbly, but they do have a good texture. 200 degrees is also a high temp for baking cookies like nankhatai. so you can try less temp like 170 to 180 degrees celsius. also keep both the top and bottom heating elements on and keep the baking pan or tray in the centre rack.

      1. Hi thanks for reply. I tried making it again on 180 degree c. after 15 mins. it was soft at center and not golden in color so I bakd it for 5-7 min more.How to check that cookies/nankhatai are baked properly. As for cake we check by toothpick.This time also nankhatai was hard after cooling. Shall i try it with maida?
        -Priyanka

        1. oh.. for any cookies or biscuits, the base should become golden and when you press a spoon or fork or the cookies, then it should not give its shape. if it does not show any impression of the spoon or fork, then the cookie is done. something is going wrong in the dough. try adding some more milk while binding the dough. does the dough look dry when you shape it into nankhatais? if yes, then a few teaspoons of milk can be added. also check the shelf life of the baking soda or baking powder. meaning they should be active. you can find on google on how to check the freshness of baking soda and baking powder. you can try with maida too.

          1. Thanks for reply,as you said ,I will check my baking soda/powder and dough texture.Will try iot again.

  7. They were so good but I don’t know why it felt like they weren’t cooked from the inside ( like they were doughie). I cooked for 25 min.Please help. what can I do?

    1. continue to bake for some more minutes. looks like they are uncooked from the center. timing varies from oven to oven. in some ovens it takes less time and in some more, so there is no standard time for any given baking recipe.

  8. I tried it today came out super awesome..this is delicious as well as healthy.
    Thanku amit ji for ur receipe

  9. hello tried ur many recipes but nankhatai got burnt as was using convection at 160 confused about time pls let me know for how much time hv to bake

    1. no two oven has the same temperature. this depends on the type, make and size of the oven. so i always tell readers to keep a check when they bake anything using any baking recipe. convection ovens bake faster. so you need to reduce the time when baking. hope this helps.

  10. I am a great fan of ur recipes especially Puran poli with amti is my favourite….. I have searching for wholewheat nankhatai recipe for long search finally end…..will be trying soon…. Just one Qs…. I have bought a new samsung convection microwave….. Will 160 degrees be enough? As in my old oven cookies never baked properly at 160

    1. thanks uttara. fine, so you can bake them at 180 degrees celsius. usually convection ovens bake faster, thats why i have reduced the temperature for convection ovens. but you can even bake at 180 degrees celsius, just that the time required will be less.

  11. I have tried out this recipe today and the nankhatais were simply awesome! The flavors are so good. However, after baking, there were many cracks in the namkhatais.. any suggestions on how to prevent this?

  12. I’ve been trying different healthy cookies for my 1 year old and finally this one worked :)… In fact I used palm Jaggery instead of sugar and it was still lovely:)… ty 🙂

  13. just baked it today…came out good…although tasting a little bit less sweet as I put in less sugar…but its soft and good…And I did it n a cooker…:-)….Thank U for the recipe…:-)

  14. Your recipes are too good
    I want to now for Nankhatai which ghee to be used vanaspati or pure ghee

  15. I tried many of ur recipes all have turned out excellent. So taking one step further I want to try ur baked recipes too.Iam interested in baking cakes and biscuits. Iam bit confused in baking it in otg turns out better or a microwave.. . Plz help me out with ur advice..

  16. I tried this last week and it turned out amazingly well. First time I was using the microwave to bake stuff, so was a little unsure of what to expect. Guess I overdid it slightly since they became a little hard after a few hours, but they were awesome fresh out of the oven.

    Someone had asked on your other nankhatai recipe if using multigrain atta works as well as whole wheat atta. I can confirm that multigrain also turns out perfect if your recipe is followed properly 🙂 thanks again for the lovely set of recipes. 2nd success after Dal Makhani 🙂 this has now become my go-to place for finding new recipes!

  17. Dassana….I came across ur website recently…. It’s vegan n healthy too..I liked.. Just keep doing ..all the Best

  18. I tried these nan khatai in Air Fryer and came out well. The only thing is after a day they became little hard, I am not sure if its usual for it to turn bit hard

  19. Dear Dassana, I tried out and the nankhatai came out very nice.. Can I add some roasted rava to this recipe and if yes how much should the proportion be. I have not asked this before please let me know if it is okay .

    1. thanks maha. you can add 1 to 2 tbsp rava. but don’t add roasted rava. add rava which is not roasted. if you add rava, you may need to add more milk to bind the dough.

  20. Hi, Your recipes are really nice and simple. tried your pizza on PAN and it was awesome. Need an advise from you, want to buy OTG or microwave. Which one I should go for please suggest.. Getting very much confused. Your help is much awaited 🙂

    1. thanks shilpa. for baking OTG is good. the one i have is an old philips model. i have only used this. not tried any other brand. so on OTG, i have no idea which brand is good. the microwave which i have is IFB and it has convection and grill option. but for baking, i would suggest an OTG as it gives a evenly baked product. if you plan to do a lot of baking, then i would suggest you to go for an OTG. but OTG with a metal finish and not a ceramic finish or coating. also avoid buying one which has a fan inside. a fan inside an oven makes it a convection oven. in convection ovens, the time taken for baking is quick.

      1. Thanks for the reply dasanna 🙂 . So what all things are possible in microwave then. Sorry if it is a stupid questiion. I think we can use it for reheating but any specific purpose like OTG for baking. I m having the old SOLO style microwave as of now but not in use 🙁 Also have you posted any microwave specific recipes … which i can try.. Many thanks once again 🙂

        1. welcome shilpa. there are two kinds of microwave oven.
          1. one which only has a microwave option. this one is only used for microwave cooking.
          2. the second one has microwave option along with grill/baking or both grill & baking. in the second type, the oven can be used for microwave cooking, reheating, warming food as well as for baking and grilling. cakes, breads, cookies can be baked and you can even grill veggies, paneer etc in the second type.

          the second type is expensive than the first one. OTG is cheaper than a microwave oven. if you just plan to bake and not microwave food or reheat, then OTG is good. but if you plan to cook in the microwave, then you can consider buying one with the convection baking and grilling option. but before you buy, do read about the negative health aspects of microwave cooking on the internet. there has always been a lot of opinions on both sides of this issue. many readers have asked me to add microwave recipes. at one point of time, even i was using microwave for cooking, but now i have stopped. i do use it for baking or grilling at times and on occasions for reheating. i have some recipes posted initially which were made in the microwave oven. you can check them by using the google search bar my typing the word ‘microwave’.

          and lastly no question is a stupid questions. of course, we don’t know a lot of things and we all learn over a period of time and space.

  21. I recently made shahi panner according to the measurements u posted but why does it taste like pitla is it cause of yogurt….im curious to knw thnk u

    1. really… did you make any changes in the recipe. it does not taste like pitla. that much i can tell you. also did you fresh yogurt or sour yogurt? let me know riya.

        1. okay. but was it khatta? on occasions when i have brought curd from outside, there have been times that the curd has been very sour from day one. so this possibly could be the reason. otherwise i see no reason why the recipe should taste like pithla.

  22. hi mam,happy diwali to you and your family….i have an query what should be the preheated time for making these nankhatais…and mam there are lots of recipes available on the net of making khasta kachori but i wanna try yours…so plz post this recipe as soon….

    1. wish you too a great diwali shuchi. the preheating time is 15 minutes. take this as the standard baking time for any cookie recipe, unless otherwise mentioned in the recipe. i will add khasta kachori recipe. but i don’t think i will be able to add it before diwali, which is on 11th Nov. so will add later. as always thank you shuchi.

  23. Hello mam,I have tried so many recipes of urs but nankhataies burnt from bottom and it doesn’t rise properly.please suggest some way to get perfect khataies

    1. jaswinder, let me know where you keep the baking tray and which oven you use. if you use an OTG, then keep the the tray in the center rack and not the bottom one. cookies kept on the bottom rack get burnt or browned quickly from the base.

  24. Archana Ram Sharma

    This came out well. Thank you ! 🙂
    I had to add 6 Tablespoons of milk to get the dough done. Thanks for posting that pic, it really helped.

  25. Hi dear,

    Started with maa ladoo for diwali but I am unable to form a ladoo it has not become hard its too runny . Can you plz suggest me wat to do?

  26. Hello…
    I love your recipies. I don’t have a microwave oven. Can I bake the nankhatais at bakers shop as other people do during diwali?

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