Nankhatai is a beloved Indian shortbread-style cookie that’s been a part of traditional kitchens for generations. Made with simple pantry staples and bursting with rich flavors, these cookies are known for their delicate, crumbly texture that melts in your mouth with every bite. What makes nankhatai so irresistible is its subtle sweetness, warm aroma of cardamom, and the richness of ghee that gives it a soft, flaky bite.
This easy nankhatai recipe comes together with just 8 basic ingredients, making it perfect for both beginners and seasoned bakers. The dough is fuss-free—no eggs, no fancy tools, and no chilling required. The use of ghee instead of butter adds a uniquely Indian touch, offering a nutty depth and a soft interior, while the crisp exterior stays beautifully golden.
Traditionally baked during festive celebrations such as Diwali or Eid, nankhatai are also perfect for enjoying year-round as a cozy teatime snack or thoughtful homemade gift. Moreover, while these cookies taste wonderful on their own, you can elevate them by adding a sprinkle of chopped pistachios or almonds on top before baking. Not only do the nuts enhance the flavor with a pleasant crunch, but they also add a beautiful, inviting finish to each cookie.
Whether you’re hoping to relive cherished childhood memories or exploring these traditional cookies for the very first time, this nankhatai recipe is sure to impress. With its perfect balance of crisp edges and soft, melt-in-the-mouth centers, it offers a comforting, nostalgic flavor that’s hard to resist. Pair them with a hot cup of masala chai or coffee, and you’ve got a truly comforting treat.
You’ll Love This Nankhatai Recipe
Incredibly Versatile:
This is a classic, no-fuss recipe that serves as the perfect base for countless variations. Once you master this version, you can experiment by adding cocoa powder for chocolate nankhatai, crushed nuts like almonds or cashews for a nutty twist, or go festive with additions like saffron strands or thandai spice mix. The possibilities are endless! (See the tips section below for creative ideas.)
Rich Texture & Flavor:
- Buttery and tender with a soft, crumbly bite
- Crisp on the outside, yet delicate on the inside
- Lightly aromatic with hints of cardamom and nutmeg
- Slight nutty undertones from gram flour (besan)
- A gentle crunch thanks to semolina (sooji)
- Every bite delivers a beautiful balance of flavor and texture that makes these cookies truly stand out.
Festive Favorite:
Nankhatai holds a special place in Indian homes, especially during festivals like Diwali, when families prepare a variety of homemade sweets and savory treats to welcome guests and share joy. These cookies are perfect for gifting or serving with tea during festive get-togethers.
A Touch of Nostalgia:
In earlier days, home ovens were a rare luxury in many Indian households. Growing up, we watched our moms get creative in the kitchen, transforming a simple aluminum pot into a makeshift oven. They’d line it with salt or sand, preheat it on the stove, and carefully bake trays of nankhatai inside, covered with a lid. The aroma that filled the home was pure magic and is forever linked with the joy of Diwali.
Ingredient Notes:
- All-Purpose Flour (Maida): This is the traditional flour used for making bakery-style nankhatai. It creates a soft, delicate texture and helps achieve the classic, melt-in-the-mouth feel nankhatai is known for. While whole wheat flour can be substituted for a healthier version, it tends to make the cookies slightly denser and changes the flavor slightly.
- Besan (Gram Flour / Chickpea Flour): Besan adds a gentle nuttiness and a unique depth to the flavor profile of nankhatai. It also contributes to that slightly grainy yet rich texture, which sets these cookies apart from regular shortbread.
- Semolina (Sooji / Rava): This ingredient adds a light crunch to every bite. It provides that subtle grittiness that enhances the cookie’s overall mouthfeel and keeps it from becoming too soft or cakey.
- Powdered Sugar: Icing sugar or confectioners’ sugar works best here, as it blends smoothly into the dough. You can also grind regular granulated sugar into a fine powder at home, which gives similar results.
- Ghee (Clarified Butter): Absolutely essential! Ghee gives nankhatai its flaky, crumbly texture and that distinct Indian richness. Avoid substituting it with butter or vegetable shortening, as they won’t yield the same flavor or texture.
- Cardamom Powder: Cardamom adds a sweet, floral aroma that is signature to nankhatai. You can use pre-ground cardamom, or freshly grind green cardamom pods for more potency.
- Nutmeg: Just a hint of freshly grated nutmeg brings a cozy, earthy warmth that subtly enhances the cookie’s flavor. If fresh isn’t available, ground nutmeg from the pantry works fine too.
- Chopped Nuts (Optional Garnish): Sliced almonds or pistachios pressed on top before baking not only make these cookies look festive but also add a bit of crunch.
How To Make Nankhatai?
- Preheat the Oven: Start by preheating your oven to 350°F (180°C) for at least 10 minutes. This ensures the oven is evenly hot by the time you place your cookies in.
- Prepare the Baking Tray: Line a baking sheet with parchment paper or a silicone baking mat. Set aside so it’s ready for the rolled cookies.
1) Combine Dry Ingredients:
In a large bowl, combine maida (all-purpose flour), besan (gram flour), sooji (semolina), a pinch of salt, cardamom, and nutmeg—these create the foundation of the dough.
2) Mix Well:
Whisk the dry ingredients well using a spoon or whisk to ensure the flours and spices are evenly blended throughout the mixture.
3) Add Ghee:
Add ghee in a semi-solid state—make sure it’s at room temperature, neither too firm nor completely melted. Ghee gives nankhatai its signature texture, so don’t substitute or reduce the quantity.
4) Start Mixing:
Gently mix the ingredients with a spatula or spoon until the dough starts to hold and clump together. Initially, the mixture will look dry and crumbly.
5) Knead with Hands:
Once it becomes a coarse crumb texture, use your hands to knead. The natural warmth of your palms helps the ghee soften and binds the dough smoothly.
6) Texture Check:
The final dough should be soft and smooth, neither too dry nor sticky. The dough should hold its shape well and form a smooth, pliable ball without crumbling or sticking.
7) Shape the Cookies:
Take a tablespoon-sized portion of dough and roll it into a smooth ball. Ensure there are no cracks on the surface.
8) Add Indentation:
Gently use your fingertip to create a shallow dent in the center of each dough ball. This not only helps hold the nuts in place but also encourages a decorative crack to form while baking.
9 & 10) Garnish with Nuts:
Place the rolled cookies onto the prepared tray, spacing them slightly apart to allow room for spreading as they bake. Press sliced almonds or pistachios into the center indent for added crunch and a festive look.
11) Bake:
Place the tray in the preheated oven and bake for about 17–18 minutes, or until the bottoms are lightly golden. The tops will remain pale—don’t overbake.
12) Let Them Cool in the Tray:
Once baked, let the cookies rest on the tray for 10 minutes. They are delicate at this stage and may break if touched. This resting period allows them to firm up.
13) Transfer Carefully:
Use a spatula to gently lift and transfer the nankhatai onto a cooling rack. Let them cool completely before storing.
14) Store:
Once cooled, store them in an airtight container. They stay fresh for 2 weeks at room temperature—perfect for make-ahead festive treats!
Expert Tips For Perfect Nankhatai
1) Maintain the Right Fat Quantity:
Never reduce the amount of ghee in the recipe. The balance between flour and fat is essential to achieve the traditional flaky, melt-in-your-mouth texture that defines nankhatai.
2) Correct Ghee Consistency:
Use ghee that’s in a semi-solid state at room temperature—not melted, not refrigerated. This texture helps in binding the dough properly and creates a smooth, workable consistency.
Troubleshooting Tips
Dough Too Soft or Sticky?
If your dough turns loose or overly sticky, especially in warm weather, the ghee has likely melted during mixing.
Solution: Cover the dough and refrigerate it for 15–20 minutes. This will allow the ghee to firm up slightly, making the dough easier to handle.
Cookies Fell Apart After Baking?
If your nankhatai crumbles or breaks apart, it’s usually because they were moved too soon after baking. Freshly baked nankhatai are delicate and require time to firm up.
Tip: Allow them to sit undisturbed on the baking tray for about 10 minutes after baking. Avoid handling them right away, as they can break easily while still warm. Once they begin to set, carefully lift them with a spatula and place them on a wire rack to cool completely before serving or storing.
Variations For Indian Cookies:
1) Chocolate Nankhatai:
Enhance the dough with 2 tablespoons of unsweetened cocoa powder for a chocolaty makeover. They become deep, rich in flavor with a hint of bitterness—an ideal treat for anyone who enjoys chocolate.
2) Mixed Nut Nankhatai:
Mix in 3–4 tablespoons of milk masala powder or homemade thandai powder for a nutty, spiced flavor with hints of cardamom, saffron, and dry fruits.
3) Chocolate Chip Nankhatai:
Fold in about ⅓ cup of mini chocolate chips into the dough for bursts of chocolate in every bite—great for kids and festive cookie platters.
4) Fennel (Mukhwas) Cookies:
Mix 2–3 tablespoons of colorful, sugar-coated fennel seeds (mukhwas) into the dough for a sweet, refreshing twist. They add a crisp, sweet bite with a cool, lingering flavor reminiscent of traditional fennel mouth fresheners.
5) Rose-Flavored Nankhatai:
Add ½ teaspoon of rose essence and a few drops of red or pink coloring to infuse a subtle floral fragrance and soft pink shade. Sprinkle edible rose petals on top for a graceful finish and a pop of celebration-ready beauty.
6) Saffron Nankhatai:
Grind 10–12 saffron strands in a mortar and pestle. Mix with 1 teaspoon of warm milk and add to the dough. If the dough turns sticky, add a tablespoon of ground almonds or cashew powder to bring it back to the right texture.
7) Nut-Based Nankhatai:
Make nut-specific variations by adding 2–3 tablespoons of ground pistachios for pistachio-flavored cookies. Add a few drops of green food color for appearance (optional). You can apply the same method with ground almonds, walnuts, or cashews to suit your taste.