Nankhatai is a beloved traditional Indian shortbread cookie known for its crumbly texture and aromatic flavor of cardamom and nutmeg.

A timeless favorite for tea-time snacks, it has been a cherished delight in Indian households for generations.

Dear Lykkers, perfect for pairing with a warm cup of chai, this cookie is simple to make and even simpler to enjoy. Here’s how you can create two variations of this delightful treat—one with all-purpose flour and another with whole wheat flour.

What is Nankhatai?

Nankhatai is a cardamom-spiced cookie often found in Indian bakeries, especially during festive seasons like Diwali. Known for its buttery texture and aromatic spices, it’s a nostalgic treat that evokes warm memories of home. Prepared with simple ingredients such as flour, sugar, and ghee, this cookie combines simplicity with irresistible flavor. It can be made with a touch of besan (gram flour) for added nuttiness or even with whole wheat flour for a healthier twist.

2 Recipes for Perfect Nankhatai

Recipe 1: Nankhatai with All-Purpose Flour

This version uses a combination of all-purpose flour, gram flour, and ghee to create the traditional melt-in-your-mouth texture.

Recipe 2: Whole Wheat Nankhatai

For a healthier option, whole wheat flour replaces all-purpose flour, offering a slightly denser but equally delicious cookie.

Step-by-Step Guide

How to Make Nankhatai

Preparation

Grind ½ cup sugar (100 grams) into a fine powder and set aside.

Preheat the oven to 180°C (356°F).

Mix the powdered sugar with ⅓ to ½ cup semi-solid ghee (70 grams) in a bowl. Whip until light, fluffy, and creamy.

Making the Dough

4. Sift together 1 cup all-purpose flour (125 grams), ⅓ cup gram flour (40 grams), 1 teaspoon baking powder, and ½ teaspoon baking soda.

5. Add ½ tablespoon yogurt and 2 tablespoons fine rava (semolina) to the creamed ghee and sugar.

6. Mix in ½ teaspoon cardamom powder and ⅛ teaspoon nutmeg powder.

7. Gradually fold in the dry ingredients to form a soft dough. Add 2-4 tablespoons of milk if needed to bind the dough.

Shaping and Baking

8. Roll medium-sized balls from the dough, flatten slightly, and place on a baking tray.

9. Optionally, press almonds or chironji on top for decoration.

10. Bake for 20-25 minutes until light golden. Cool on a wire rack before storing in an airtight container.

How to Make Whole Wheat Nankhatai

Preparation

Grind ⅓ cup sugar (70 grams) with 4-5 green cardamoms, a pinch of saffron, and ⅛ teaspoon nutmeg to a fine powder.

Sift 1 cup whole wheat flour, 2 tablespoons gram flour, and ¼ teaspoon baking soda.

Making the Dough

3. Mix sifted dry ingredients with ½ cup chilled butter or semi-solid ghee (70 grams) until crumbly.

4. Add the powdered sugar and mix gently.

5. Add 1-2 tablespoons of milk to bind the dough.

Shaping and Baking

6. Roll into small balls, flatten slightly, and place on a greased tray.

7. Bake in a preheated oven at 180°C (356°F) for 20-25 minutes.

Expert Tips for Perfect Nankhatai

Use Besan and Rava

Adding gram flour and semolina enhances the nutty flavor and adds crunch.

Perfect Ghee Consistency

Ensure the ghee is semi-solid with a granular texture for best results.

No Kneading

Avoid kneading; gently gather the mixture to form a dough.

Store for Days

Nankhatai can be made in bulk and stored in an airtight container to enjoy for days.

These simple yet delicious cookies are a must-try for any occasion or just as a delightful tea-time companion.