Nankhatai Recipe

Nankhatai Recipe

Prep Time : 15 mins
Cook Time : 25 mins
Total Time : 40 mins


  • 1 cup all-purpose flour – 125 grams
  •  cup gram flour (besan) – 40 grams
  • ½ teaspoon baking soda – can add ¼ teaspoon or skip baking soda
  • 1 teaspoon baking powder
  • 2 tablespoons sooji (fine rava or cream of wheat) – 20 grams
  • 2 to 3 pinches nutmeg powder or grated nutmeg or ⅛ teaspoon nutmeg powder
  • ½ teaspoon green cardamom powder
  •  to ½ cup Ghee (semi solid) or butter at room temperature, 70 grams
  • ½ cup sugar 100 to 110 grams sugar or ¾ cup powdered sugar or confectioner’s sugar or add as per taste
  • ½ tablespoon Curd (yogurt)
  • 2 to 4 tablespoons milk – at room temperature or cold
  • 10 almonds or pistachios or chironji (charoli), or any preferred nuts, optional



  • Powder the sugar finely in a grinder or spice-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 and 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.
  • 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 tablespoons of milk at a time. Mix lightly and bring the mixture to a dough.

Shaping Nankhatai

  • 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 Biscuit

  • Place the nankhatai in a baking tray.
  • Keep some space between them as they expand while baking.
  • Bake the nankhatai in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 20 to 25 mins till light golden.
  • Remove and place them on wire racks, so that they cool at room temperature.
  • When cooled, store the nankhatai in an airtight container.

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