nankhatai recipe, how to make nankhatai recipe

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indian nankhatai recipe

nankhatai recipe - indian shortbread cookies flavored with cardamom and nutmeg.

4.47 from 45 votes
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nankhatai recipe with step by step photos – easy to make tasty nankhatais or indian shortbread cookies, spiced with cardamom and nutmeg.

nankhatai recipe easy recipe

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. you can also check this whole wheat nankhatai recipe.

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 and christmas, nankhatai is made in many homes. few more popular snacks which are made during festive occasions are:

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:

indian nankhatai recipe
4.47 from 45 votes

nankhatai recipe

nankhatai recipe - indian shortbread cookies flavored with cardamom and nutmeg.
course desserts, snacks
cuisine north indian
prep time 15 minutes
cook time 25 minutes
total time 40 minutes
servings 10 large nankhatais
rough calories per serving 198 kcal
author dassana amit

ingredients (1 cup = 250 ml)

  • 1 cup all purpose flour (maida) or 125 grams maida
  • ¼ cup gram flour (besan) or 40 grams gram flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 tablespoon sooji (fine rava or cream of wheat) or 20 grams sooji
  • 2 to 3 pinches nutmeg powder or grated nutmeg or ⅛ teaspoon nutmeg powder (jaiphal powder)
  • ½ teaspoon cardamom powder (choti elaichi powder)
  • ½ cup ghee (semi solid) or butter at room temperature, 80 grams
  • ½ cup sugar, 100 to 110 grams sugar or ⅔ cup powdered sugar or icing sugar or add as per taste
  • ½ tablespoon dahi (curd or yogurt)
  • 1 to 2 tablespoon milk
  • few almonds or chironji (charoli)

how to make nankhatai recipe

making nankhatai mixture

  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.

  8. 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.

  9. pinch medium sized balls from the dough.
  10. roll them evenly in your palms. slightly flatten them. press chironji or almonds on the top lightly.
  11. you can also make some criss cross designs on the nankhatais with a fork or toothpick.

baking nankhatai

  1. place the nankhatais in a baking tray.

  2. keep some space between them as they expand while baking.
  3. bake the nankhatai in a pre heated oven at 180 degrees C for 20-25 mins till light golden.

  4. remove and place nankhatai on wire racks, so that they cool down.

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

recipe 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.

to make nankhatai in microwave oven:

  • you cannot make nankhatai in the microwave mode of the microwave oven. however if your microwave oven has convection option, then you can use the convection mode (option) to make nankhatai in the microwave oven.
  • pre heat the microwave oven in the convection mode at 180 degree celsius for 10 minutes. then bake the nankhatai in the pre heated microwave oven in the convection mode at 180 degrees celsius for 15-20 minutes or till light golden.

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how to make 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

baking nankhatai

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


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187 comments/reviews

  1. Hiii mam my nankhatai is too hard like a biscuits instead of soft I bake for 25min even though its hard pls guide mam

    • meenu, looks like they have got baked too much or they the moisture content is less in them or the dough has got kneaded. if the dough is kneaded, the nankhatai will become hard. wait for some hours. the texture will change and the hardness will reduce a bit. hope this helps.

  2. Hi dassana, The nankhtais turned out nice, but if we don’t want to add besan and suji, can we increase the same amount in maida as that of besan and suji combined ? All your recipes are explained in a very detailed way. Keep up the good work 😊👍Thanks

    • thanks nita. you can overall add 1.25 cups maida. then you may not need to add milk or add very less milk just enough to bind the dough.

  3. The cookies smelled great in the beginning, but the baking time is off. I did 18-minutes at 350degrees and that was just way too much; they were close to burned. I normally do my other cookies for about 12-15 minutes and will be remaking these with shortened bake time. I also recommend refrigerating the dough for about 30-minutes before baking. It helps solidify the fat and will prevent them from spreading so much when you bake them (as seems to be the problem for some folks).

    • tanu, timing varies from oven to oven. hence i always mention in my baking posts to keep a check while baking. some ovens bake faster and some take more time. the dough can be refrigerated. i have not mentioned nor do i refrigerate as traditionally for making nankhatais, dough is not refrigerated. but for people living in hot and humid climate zones, this is a good suggestion. thanks for sharing.

  4. Dear Dassana,
    The Nankhatais were excellent!!Thanks for emphasizing on the cream like consistency of the ghee. That was key I think. Have a Merry Christmas!!

    • thanks dalia. glad to know. wish you a merry christmas and happy new year.

  5. Hi,
    I tried your receipe today followed by each and every step exactly with accurate measurement…but my nankhatai flattened and became biscuit shaped…pls help…

    • jyoti, try not to make the size thin. depending on the quality of ghee or butter used, the nankhatais can flatten. even if they are made thin they will flatten. so you can just roll them like pedas and keep. when baking they will spread and flatten. hope this helps.

  6. Hi there
    Im gonna be making this recipe
    Hope i get my cracks same like yours🙈🙈🙈

    • Afff, I am sure you will like the taste of nankhatai.

  7. my nankhatai turned flat despite accurate guide

    • when making nankhatai do not flatten them too much. keep them thick. too much of fat can also flatten them.

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