--- title: "Nankhatai" url: https://www.whiskaffair.com/nan-khatai/ date: 2023-10-12 modified: 2025-08-12 lang: en author: "Neha Mathur" description: "Nankhatai is a delicious crunchy Indian eggless shortbread cookie made using ghee and flour. Make this yummy bakery-style cookie at home using my easy recipe." categories: - "Cookies" - "Diwali" - "Indian" - "Indian Sweets & desserts" image: https://www.whiskaffair.com/wp-content/uploads/2020/09/Nankhatai-2-3.jpg word_count: 1090 --- # Nankhatai **Nankhatai** is a delicious crunchy Indian eggless shortbread cookie made using ghee and flour. Make this yummy bakery-style cookie at home using my easy recipe. Here are some more cookie recipes that you may like - [Kesar Pista Shortbread Cookies](https://www.whiskaffair.com/kesar-pista-shortbread-cookies-recipe/), [Almond Cookies](https://www.whiskaffair.com/almond-cookies-recipe/), and [Banana Cookies](https://www.whiskaffair.com/banana-cookies-recipe/). ![Nankhatai served on a plate.](https://www.whiskaffair.com/wp-content/uploads/2020/09/Nankhatai-2-1.jpg) My mom is not much of a baker, but she makes a few baked recipes and make them well. This Nan Khatai is one of her recipes. She made it every Diwali while I was growing up and I remember many aunties from our doctor's colony in Banda coming home post Diwali to learn this recipe from her. My mom is such a gentle soul that she very patiently explained the recipe to whoever wanted to learn it. I too learned the recipe from her and made it for many Diwali in my home after I got married. Just like every year, I made it again yesterday for the upcoming Diwali festival and updated this post with some more tips and tricks for you all. Do try this recipe. ## About Nankhatai **Nankhatai** is an Indian shortbread-like cookie. These eggless cookies come together using simple ingredients like all purpose flour, chickpea flour, ghee, baking soda and sugar. A mild flavor of cardamom powder brings out a perfect traditional taste along with slivered almonds topping. The best part about this recipe is that it is very simple to follow. Even if you don't have any cooking experience, you can use this step by step recipe and make the perfect cookies. Just follow the measurements correctly for the best results. In my home it is a must-make snack for Diwali but you can also make it any time of the year to serve as a tea-time snack or pack it for kid's school lunch boxes. This recipe makes** 22-24 cookies**, but you can easily double or triple the recipe. ## Ingredients **Flour** - These cookies are made with all-purpose flour (maida) and chickpea flour (besan, gram flour). **Cardamom Powder** is used to flavor the nankhatai. **Ghee** - Ghee or clarified butter makes these nankhatai cookies super rich and soft. Do not substitute it for butter or oil. **Powdered Sugar **- Grind the regular sugar in a grinder. Do not use confectioner's sugar, sometimes called powdered sugar. Confectioner's sugar has some added cornstarch, which can alter the texture of nan khatai. **Salt & Baking Soda **- Baking soda helps these cookies rise and adds to their soft texture. **Almond** - Almonds are slivered and added on the top. They give a nice bite to these super soft and melt-in-mouth cookies. ## How To Make Nankhatai ### Make The Dough Take a medium sized bowl and mix the following ingredients well using a wire whisk. - 60 g (1/2 cup) chickpea flour - 240 g (2 cups) all-purpose flour - 1 pinch salt - 1 tsp cardamom powder - 1/8 tsp baking soda ![Dry ingredients added to a bowl.](https://www.whiskaffair.com/wp-content/uploads/2020/09/Nankhatai-Step-1.jpg) ![Mixed well.](https://www.whiskaffair.com/wp-content/uploads/2020/09/Nankhatai-Step-2.jpg) Whisk 220 g (1 cup) ghee kept at room temperature and 125 g (1 cup) powdered sugar in another large bowl until combined. ![Ghee and powdered sugar added to a bowl.](https://www.whiskaffair.com/wp-content/uploads/2020/09/Nankhatai-Step-3.jpg) ![Mixed well.](https://www.whiskaffair.com/wp-content/uploads/2020/09/Nankhatai-Step-4.jpg) Add the dry flour mixture from the medium bowl with the ghee mixture. Now mix it using your clean fingers to make a soft dough. ![Dry mixture added to wet mixture.](https://www.whiskaffair.com/wp-content/uploads/2020/09/Nankhatai-Step-5.jpg) ![Soft dough made.](https://www.whiskaffair.com/wp-content/uploads/2020/09/Nankhatai-Step-6.jpg) ### Shape The Nan Khatai Divide the dough into 22-24 equal parts. To make my nankhatai similar in size, I use a measuring scale to divide the dough. You can also eyeball it. Now roll each part in between your palms to make a smooth ball. Gently press the balls with your fingers to flatten them a little and arrange them on a baking tray in a single layer. Keep some distance between each ball. **Note** - If you have a smaller baking tray, then you can make the cookies in multiple batches. Press slivered almond pieces on top of the cookies. ![Shaped nankhatai lined on a baking tray.](https://www.whiskaffair.com/wp-content/uploads/2020/09/Nankhatai-Step-7.jpg) Now cover the tray with a cling wrap and refrigerate the nankhatai for 30 minutes. This process of Refrigerating the nankhatai before baking helps to retain their shape while baking. ### Bake The Nankhatai Preheat the oven to 180℃ (360℉). Once the oven is preheated, remove the cling wrap from the tray and place the tray on the middle rack of the oven. Bake the cookies for 10-12 minutes or until the color turns slightly brown at the edges. **Note **- Do not overbake otherwise they will taste burned. Remove the tray from the oven and let the cookies rest for 5 minutes. Now transfer the Nankhatai's to a cooling rack and let them cool down to room temperature. You can now serve them fresh or store them in an airtight container at room temperature for 2-3 weeks. ![Ready nankhatai.](https://www.whiskaffair.com/wp-content/uploads/2020/09/Nankhatai-Step-8.jpg) ## Frequently Asked Questions **Can I make nankhatai with whole wheat flour?** Yes, if you want, you can replace all-purpose flour with whole wheat flour. But the texture of the cookies will be different and they will be less soft. ## You Might Also Like [![Sooji halwa served in a bowl, topped with chopped nuts and dried rose petals.](https://www.whiskaffair.com/wp-content/uploads/2020/09/Sooji-Halwa-2-3-600x800.jpg)](https://www.whiskaffair.com/sooji-halwa-semolina-pudding/)Indian Sweets & desserts ### Sooji Halwa Recipe [![Seviyan Kheer (Vermicelli Kheer, Sevai Kheer, Semiya Kheer) is a delicious Indian dessert made using vermicelli and milk. Make it for special occasions or festivals using my easy recipe.](https://www.whiskaffair.com/wp-content/uploads/2020/08/Seviyan-Kheer-2-3-600x800.jpg)](https://www.whiskaffair.com/sevai-ki-kheer/)Indian Sweets & desserts ### Seviyan Kheer Recipe (Vermicelli Kheer) [![Mango Sago is a popular dessert that originated in Hong Kong and is now commonly found in many parts of Asia. It is a refreshing coconut milk tapioca pudding with juicy chunks of mangoes. Serve it chilled on a hot summer day (vegetarian, gluten-free).](https://www.whiskaffair.com/wp-content/uploads/2023/04/Mango-Sago-2-3-600x800.jpg)](https://www.whiskaffair.com/mango-sago-recipe/)American ### Mango Sago (Coconut Tapioca Pudding) [![Phirni (Firni, Indian Rice Pudding) is a traditional Indian dessert made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.](https://www.whiskaffair.com/wp-content/uploads/2020/07/Phirni-2-3-600x800.jpg)](https://www.whiskaffair.com/kesar-phirni-recipe/)Indian Sweets & desserts GFIndian Gluten Free ### Phirni (Firni) ![Nankhatai is a delicious crunchy Indian shortbread cookie made using ghee and flour. Make this yummy eggless bakery-style cookie at home using my simple recipe (vegetarian).](https://www.whiskaffair.com/wp-content/uploads/2020/09/Nankhatai-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/nankhatai-recipe) - 3.68 from 25 votes ## Nankhatai Recipe **Nankhatai** is a delicious crunchy Indian eggless shortbread cookie made using ghee and flour. Make this yummy bakery-style cookie at home using my easy recipe. Prep Time10 minutes minsCook Time20 minutes minsResting Time30 minutes minsTotal Time1 hour hr Course: CookiesCuisine: IndianDiet: Vegetarian Servings: 24 pieces Calories: 225kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients 60 grams chickpea flour (besan, gram flour) ½ cup- 240 grams all-purpose flour (maida) 2 cups- 1 pinch of salt- 1 teaspoon cardamom powder- ⅛ teaspoon baking soda- 220 grams ghee 1 cup- 125 grams powdered sugar 1 cup- 5-6 almonds slivered, for garnishingUS Customary - Metric ### Instructions - Add chickpea flour, all-purpose flour, salt, cardamom powder, and baking soda in a medium bowl and mix well- Whisk ghee and powdered sugar in another large bowl until combined.- Add the dry mixture to the ghee mixture and mix using your clean fingers to make a soft dough.- Divide the dough into 22-24 equal parts and roll each part to make a ball. Gently press the balls and arrange them on a baking tray in a single layer.- **Note** - If the baking tray is small, then make the nankhatai in batches.- Press some slivered almonds on top of the cookies. - Cover the tray with a cling wrap and refrigerate the cookies for 30 minutes.- Preheat the oven to 180℃ (360℉). - Once the oven is preheated, keep the tray in the middle rack of the oven and bake the cookies for 10-12 minutes, till slightly browned. - Remove from the oven and let them rest for 5 minutes. Transfer to a cooling rack and cool completely. - Store in an airtight container for up to 2-3 weeks at room temperature. ### Video ### Notes Nankhatai tend to burn very fast so keep a close eye on them while baking. Powder the regular sugar in a grinder. Do not use confectioner's sugar, which is sometimes also called powdered sugar. Confectioner's sugar has cornstarch added to it, which can alter the texture of nan khatai. ### Nutrition Calories: 225kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 15mg | Potassium: 74mg | Fiber: 1g | Sugar: 9g | Calcium: 7mg | Iron: 1mg