Nankhatai is a very popular Indian Cookie. These buttery cookies are eggless, rich, delicious and melt in the mouth. These cookies are flavoured with ghee, cardamom & saffron and pairs well with a hot cup of tea or coffee.
Nankhatai cookies are particularly popular in the Northern Parts of India and Pakistan. Nankhatai gets its name from the Persian word naan meaning Bread and Khatai meaning Biscuit. True to its meaning, these cookies are buttery, crumbly and perfectly delicious!
The first time I tasted Nankhatai was when I was back in school. We used to receive a lot of Diwali gift boxes and I remember those boxes having an assortment of delicious Indian cookies. Nankhatai was one of those delicious cookies. I just love these cookies so much for its taste and flavour.
These Nankhatai cookies are extremely popular in India and are available almost in all bakeries. I come from a South Indian family. Growing up, I have never seen my mom or grandmom bake cookies. They always stuck to traditional sweets during any special occasion. So, when we received these cookie boxes as gifts during festivals and special occasions, it was definitely a treat for us.
Nankhatai is a fairly easy recipe that can be made with just a handful of readily available ingredients. You don’t need any fancy ingredients or equipments to make these cookies! This is a perfect beginner-friendly cookie! The aroma of these cookies is completely irresistible.
There are various versions of Nankhatai. I believe each household has its own version of making this cookie. I have tried various combinations over the years and here I am, sharing the one that is my favourite. These cookies are made with loads of ghee and flavoured with cardamom & saffron! Nankhatai requires no water or milk to bring the cookie together. Just the ghee is enough for binding the other ingredients.
The Ingredients are :
Whole Wheat Flour ( I have used our regular Indian Aata)
Besan Flour/Gram Flour
Nuts & Saffron to garnish
Step by Step Instructions for making Nankhatai
In a bowl, add 1 cup wheat flour, 1/2 cup besan and 1/4 cup semolina.
Add 3/4 cup powdered sugar,1/2 tsp baking soda, 1 tsp cardamom powder.
Add 3/4 cup ghee
Mix all ingredients together. Don’t knead it too much. It should just come together.
Once done, form a ball and cling wrap. Refrigerate for 30 minutes.
After 30 mins, take the dough out. Preheat oven to 350F/180C. Divide the dough into equal balls. Flatten each ball slightly with your palm and make a criss-cross design on top with a knife. Garnish with some nuts and saffron.
Bake at 350F/180C for 12-15 minutes or until done. The bottom of the cookies should turn crispy and light brown. Do not over bake.
Remove from oven and cool completely. Store in an airtight container and enjoy with a hot cup of coffee or tea!
Tips for making Nankhatai
Use ghee to get the best taste and flavour out of the Nankhatai cookie. If ghee is not available you can replace it with melted butter.
Make sure you chill the dough in the refrigerator for a minimum of 30 minutes. Don’t skip this step.
Use confectioners sugar / powdered sugar only. Do not use granulated sugar.
Make sure you give the cookies enough cooling time. Do not handle before they cool down. They may break.
How to store these cookies?
Store them in an air tight container. The cookies can be kept in room temperature/ cool, dry place for a couple of weeks when stored this way. Make sure no moisture gets into the container. The cookies will lose the crispiness and turn soggy.
- 1 cup Whole Wheat Flour
- 1/2 cup Besan/Gram flour
- 3/4 cup Ghee
- 1/4 cup Semolina/Sooji
- 3/4 cup Powdered Sugar
- 1/2 tsp Baking Soda
- 1 tsp Cardamom Powder
- Chopped Nuts & Saffron to Garnish
- In a bowl, add whole wheat flour, sooji and besan.
- Mix once . Add the powdered sugar, cardamom powder and baking soda.
- Add ghee and mix everything together.
- Make a dough ball. Cling wrap and keep it in the refrigerator for 30 minutes minimum.
- Preheat the oven to 350F/180C.
- Take the dough and make equal sized balls. With the palm give a small press.
- Make a criss cross using a knife on the top.
- Garnish with nuts and saffron.
- Bake for 12-15 minutes until the bottom of the cookies turn brown.
- Take it out and let it cool completely.
- Store in an air tight container.