wheat nankhatai recipe | atta nankhatai recipe | wheat flour nankhatai recipe

easy recipe and method to make nankhatais with atta or whole wheat flour.
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4.91 from 11 votes

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.

whole wheat nankhatai recipe

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 nankhatai made with all purpose flour. i have also added besan to give some crumbly texture. if you like to have cookies made with whole wheat flour then you can check these recipes of butter cookies and chocolate chip cookies.

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 then do check:

whole wheat nankhatai

Author:Dassana Amit
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Course:snacks
Cuisine:north indian
Servings (change the number to scale):300 grams
4.91 from 11 votes
wheat nankhatai recipe, atta nankhatai recipe
easy recipe and method to make nankhatais with atta or whole wheat flour.

INGREDIENTS FOR whole wheat nankhatai

(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 whole wheat nankhatai

making whole wheat nankhatai dough:

  • 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.
  • grind to a fine powder. keep aside. if you have powdered sugar already, then use 1/2 cup of powdered sugar.
  • 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.
  • 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.
  • sift the dry mixture very well in a mixing bowl or pan.
  • 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.
  • 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.
  • mix till you get a bread crumb like texture in the mixture.
  • now add the powdered sugar and lightly mix with your hands.
  • 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.
  • gently bring together the nankhatai dough into a ball. do not knead the dough. just gently mix.

making whole wheat nankhatai:

  • now pinch small or medium sized balls from the nankhatai dough and lightly roll them. place the balls on the greased baking tray.
  • 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.
  • 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. 
  • after 2 to 3 minutes, remove them from the tray and keep on a wire rack for cooling.
  • when cooled at room temperature, store nankhatai in an air tight jar. serve whole wheat nankhatai as a tea time cookie.
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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


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com 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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93 comments/reviews

  1. Hello thank you for the detailed recipe. No other person writes in so much detail as you so it’s extremely helpful for beginners like me !

    I don’t know the difference between oven and convection oven I think I have a convection oven it looks just like microwave oven but is named as convection oven I have both microwave oven and convection oven.

    Does baking in convection oven turn out exactly same as in the baking oven? What is the difference? Can I bake all the cookies recipes and cakes recipes in convection oven with same result as baking oven or to get perfect baking I should bake in baking oven only?

    • thank you meha. microwave oven cooking is due to the microwave radiations which cook the food. convection oven cook food by convection and conduction of heat. the heat is transmitted by heating rods. in a microwave oven, the heating rods are placed on top. so the heat comes from top and helps in baking.

      it is better to get the company person to demonstrate the various modes of the oven and also for information on the type of pan material to be used. steel or metal pans cannot be used in the microwave mode as arcing happens. it is risky.

      baking in convection oven turns out the same as baking in a regular oven. there is no difference. it is just that time taken to bake in convection ovens is less as the baking is quick. yes, you can bake cake or cookies in a convection oven. you can bake any cake or cookies perfectly in a convection oven. but just do not use a combination mode or microwave mode. only use the convection mode when baking.

  2. Hello thanks for the recipe! I only have convection oven can I make all the cookie and cake recipes in convection oven ?

    • yes you can easily make any cake, cookie or bread recipes in a convection oven. convection ovens have a fan, so the baking is quick in them. so either decrease the temperature by 10 to 15 degrees celsius or decrease the time of baking.

  3. Hello ma’am. Awesome recipe. My mom and brother loves nankhatai a lot. But in market we mostly get made of maida. But they loved wheat nankhatai a lot and a lot. Thanks a ton. My question is as they both are diabetic can you please help me with some suggestions for it.

    • thanks manisha for this feedback. using the same recipe you can make namkeen khatais like adding jeera or ajwain, salt and spice powders. this way you don’t need to add any sugar. another option is to use a fruit based puree like an apple puree and skip sugar. but with a fruit puree the texture can be soft.

    • judith, besan is gram flour made from husked black & split chickpeas. you can use chickpea flour instead. chickpea flour will be easily available in any grocery stores in US. you will get besan in indian grocery stores.

  4. Hi Dassana,
    I have practically learnt cooking from your website. Your explanations along with pictures and small side notes are the most helpful way of trying new recipes with almost nil error.
    My question for this recipe is can I substitute sugar with Jaggery, if so same quantity?

    Also can you please post some recipes for baby finger foods without salt, sugar and milk.

    • thank you priyanka. you can add jaggery and in the same quantity as sugar. if adding jaggery, you may need to add less milk as there is some moisture in jaggery. i will try to add these recipes.

  5. 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?

    • 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.

  6. Hi,

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

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