nankhatai recipe

Nankhatai recipe with step by step photos. Nankhatai are indian shortbread cookies that are made with all-purpose flour, sugar and ghee (clarified butter) or butter. This easy to make tasty nankhatai is 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 recipe, easy recipe

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, 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 an air tight container to enjoy them for the next few days. This nankhatai recipe makes 10 large nankhatai, but you can easily make small to medium shaped ones. You can also double this recipe.

indian nankhatai recipe

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, 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 rava (sooji or 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 take 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

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Nankhatai Recipe

4.7 from 46 votes
Nankhatai are Indian shortbread cookies that are made with all-purpose flour, sugar and ghee (clarified butter) or butter.
nankhatai recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Cuisine:north indian
Servings (change the number to scale):10 large nankhatai
(1 CUP = 250 ML)


  • 1 cup All purpose flour 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
  • 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 (yogurt)
  • 1 to 2 tablespoon Milk
  • Few almonds or chironji (charoli)


making nankhatai mixture

  • Powder the sugar finely in a grinder.
  • Then cream the ghee and powdered sugar with a electric mixer or blender. You can also cream in a food processor.
  • The mixture should become smooth, light and creamy.
  • Sift the following dry ingredients - all-purpose flour, besan (gram flour), baking powder and baking soda. Keep the sifted dry ingredients aside.
  • Add curd (yogurt) to the creamed ghee+sugar mixture. Mix very well.
  • Now add the sifted dry ingredients. Also add the sooji (rava or cream of wheat), cardamom powder and nutmeg powder.
  • Gently mix everything. Do not knead.

making nankhatai

  • 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.
  • Pinch medium sized balls from the dough.
  • Roll them evenly in your palms. Slightly flatten them. Press chironji or almonds on the top lightly.
  • You can also make some criss cross designs on the nankhatai with a fork or toothpick.

baking nankhatai

  • Place the nankhatai in a baking tray.
  • Keep some space between them as they expand while baking.
  • Bake the nankhatai in a pre heated oven at 180 degrees C for 20-25 mins till light golden.
  • Remove and place them on wire racks, so that they cool down.
  • 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.

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 them 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.

NUTRITION INFO (approximate values)

Nutrition Facts
Nankhatai Recipe
Amount Per Serving
Calories 198 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Monounsaturated Fat 2g
Cholesterol 26mg9%
Sodium 60mg3%
Potassium 81mg2%
Carbohydrates 22g7%
Sugar 10g11%
Protein 2g4%
Vitamin A 320IU6%
Calcium 40mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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187 comments/reviews

  1. Hello
    I did this recipe twice. Once followed it truly and next time substituted besan with cocoa powder. Both the times it was super tasty. Only issue was in my chocolaty nankhatai sugar was bit less.
    I visit your blog daily and try out new stuff. The pictures are awesome and never does a single recipe fail me.
    I have earned quite a name in my home and at work place for the recipes i make.Thanx so much

    • thank you pallavi for sharing this. after seeing your feedback, i will also make a chocolate version of nankhatai. thanks again for this lovely feedback.

  2. Great recipe. Turned out very well. Had to add a little milk as otherwise was a bit dry. An almond on top was a great addition.

    • thanks pradipto for the feedback on nankhatai recipe. some more milk can always be added, if the dough looks dry. the addition of liquids depends on the quality of flour.

  3. Made these today for Diwali celebrations and they turned out amazing! So amazing that I ended up making a second batch! Thanks so much for the recipe! 🙂

  4. Hi. what should be the measurements of the ingredients if I have to make 50 nankhatai. Should I make the measurements 5 times than thise already given.
    Do you think it will come out fine. Please help. I wish to make these for diwali.

  5. Hii dassna..I m big fan of ur cooking style & recipe..I follow them blindly..n they always turn applaudable for me…but I have few can I use stainless steel plate for baking cookies & nan khatai as I don’t found baking tray any were in my location… Plz reply5 stars

    • thanks pragati. avoid stainless steel in oven. they do not take well to higher temperatures. see if you purchase aluminium baking trays or pans online.

  6. Amitji,
    I follow your recipe of nankhatai 2 times…
    But i could not able to make it in my IFB Convection Microwave Oven of 30L…
    Will you do favour to me, plz

    • alpana, can you tell me what the issues or problems you face eg the texture of nankhatai or getting too much baked etc or is it something to do with the oven.

  7. I’ve a grill combi microwave…. can I make these nankhatai in it… if yes then in which mode? Please tell me

    • convection mode is needed shona. grill mode also works like convection mode. so you can try in grill mode, but i am not sure how the results will be. also the time will vary.

  8. I tried this nankatai recipe….it turned out really nice…my kids r loving it…thank you Dassana

  9. You mention that your measuring cup used is 1 cup=250 ml but then in the recipe the quantity of ingredients is half, i.e., maida 1 cup=125 grams and so on. Please help me out.

    • 1 cup is 250 ml, where volume is measured in litres. when weighing solid substances they are measured in grams and not litres. so maida added to this cup gives a weight of 125 grams separately. i first take the atta or maida in the cup. then throw all the maida from the cup in a weighing machine and weigh it separately. hope this helps.

  10. baking soda and baking poweder mein kya difference hai sir idhar kewal baking poweder hi milta hai

    • priyanka, baking soda is just sodium bicarbonate. whereas baking powder is a dry mixture of sodium bicarbonate or baking soda, an acidifying agent like cream of tartar and corn starch. hope this helps.

    • bitter flavor is due to the rancidity of the ghee. meaning the ghee is past its shelf life or will get spoiled soon. whenever butter or ghee are close to getting spoiled, then they turn bitter. otherwise there is no way the nanakhatais can taste bitter. hope this helps.

  11. Hi, I am a fan of your recipes. Just wanted to know if we can make these in air fryer? Would be glad if you can share some air fryer recipes as well.

    • i think you can make. recently we got an air fryer and i did fry samosas in it. not tried cookies though. but as per the instructions manual, you can bake a lot of stuff in it. so i think even biscuits or nankhatais can be made. let me know if you are looking for any air fryer recipes. i can try them and then add on the blog.

  12. Hi. I tried this recipe but the cookies are sift, as in its not fully dried. Don’t know what went wrong.

  13. I love all ur reciepes
    I have tried lot of them
    I want to know tat if i want to make choclate cookies in whole wheat….what proportion should i take?3 stars

    • thankyou himangini you could make whole wheat cookies with whole wheat flour using a cup or adding some maida by taking proportion of 1:1 of maida and whole wheat flour. Hope this help’s you thanks.

  14. Hi..
    Ur blog is really fantastic.
    Thanks for all the step by step guidelines.
    I have tried out most of your cakes and cookies. .and they really turned out awesome. .Thanks. .
    Actually I have a query. To cream sugar and butter do we need a beater or food processor? Can it done by hand? If so how?
    Please guide.
    Thanks in advance.

    • thankyou indu for your kind and positive words. you could cream butter and sugar manually with a spatula or whisker until they appear light and fluffy. alternatively you could use a beater until they appear light and fluffy. hope this help’s you 🙂

  15. Hi,

    I made these and they were amazingly tasty.. Thank you for posting such easy recipes. If I need anything new that I want to prepare I come to your site..

    Your site is the best!!

    Pooja5 stars

  16. U are beauty wid talent…plz accept my heartfelt regards..ur blog is d only saviour we novices look upto…urs is d only blog we refer to on daily basis..and today we have acquired grt taste in our cookery coz of ur blog only..d stepwise depiction and pics are help greatly…lucky to have come across ur blog..and now there is no turning annpurna…hats off to u..‼

  17. Hello
    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 ?

    • 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.

    • 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.

  18. OMG! This is amazing, I love baking and today my dad was extremely happy since I made his favourite dish for the first time!!! ;D5 stars

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

  20. I love nankhatai.. finally i can make them in my home..thnks a lot! Bt What do u call nutmeg powder in Hindi??4 stars

      • Hi Dassana,
        How are you? It’s been a while since I wrote to you. I was browsing through the nankhatai recipe and then decided to go through the Q&As as well. Nutmeg is called jaiphal in Hindi. Jaitoon is olive.


  21. I made it in microwave convection. It was tasty to eat and beautiful to look at. Thanks for sharing this wonderful recipe3 stars

    • hi.. i love all ur recipes..have tried many of them ….all turned out perfect… i tried this in microwave at 15 mins , but after 15 min it turned out like cookies…taste wise good but not like naankhatai which is soft when broken …why it is that…and second batch of naan khatai got burned at only 10 mins… plz give me solution4 stars

  22. 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.5 stars

    • 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.