Nankhatai Recipe

Posted on January 29th, 2013 by
Nankhatai Recipe
Serves 5 people
30 minutes

Nankhatais are eggless Indian shortbread style cookies. This traditional cookies are made with semolina, all-purpose flour, clarified butter and sugar, mildly flavored with cardamom and nutmeg. Enjoy crisp and buttery Nankhatais with a cup of hot tea.


  1. Pre-heat oven to 350°F (175°C).
  2. In a big bowl, add All-purpose flour, almond powder, gram flour, cardamom powder, nutmeg powder and sugar, mix well.
  3. Combine flour and sugar mixture with melted ghee or shortening to form a soft dough.
  4. Divide dough into 24 equal portions and roll each portion into smooth balls.
  5. Press each ball between your palms lightly.
  6. Place ball 1 inches apart onto the cookie sheet.
  7. Bake on the middle rack for about 20 to 22 minutes or until Nankhatai are lightly gold brown.
  8. Remove from oven let Nankhatais cool for 5 minutes before taking them off the cookie sheet.
  9. Store in air tight container for upto a 10 days.


  • 1 Cup All-Purpose Flour (Maida)
  • 1/2 Cup Semolina (Sooji/Rava)
  • 1/2 Cup Almond Powder (Almond Meal)
  • 1 Tablespoon Gram Flour (Besan)
  • 1/2 Teaspoon Cardamom Powder (Elaichi Powder)
  • 1/4 Teaspoon Nutmeg Powder (Jaiphal Powder)
  • 1 Cup Sugar
  • 1 Cup Ghee or Shortening, melted

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