Nankhatai Recipe - Diwali Special

Make it with me. Watch the video for step-by-step tutorial 🍪✨

NanKhatai | नानखटाई | Traditional Indian Shortbread Cookies

A melt-in-mouth Indian shortbread cookie made with ghee, besan, and cardamom — tender, fragrant, and perfectly crumbly. 🌼

NanKhatai is that one bite of nostalgia — golden biscuits with a hint of cardamom, melting softly like a memory of home. Whether you’re baking for festivals or pairing with a cup of chai, these ghee cookies never go out of style.

🧂 Ingredients

  • 1 cup ghee
  • 1 cup powdered sugar
  • 1 cup all-purpose flour (maida)
  • 1/2 cup gram flour (besan)
  • 4 tbsp semolina (sooji)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cardamom powder
  • Whole / Chopped pistachios for garnish

🪄 Instructions

  1. Preheat the oven to 160°C for 10 minutes. Place the rack in the middle position.
  2. In a large bowl, beat ghee and powdered sugar together until light and creamy.
  3. Sieve flour, besan, semolina, baking powder, and baking soda together.
  4. Add this dry mix gradually to the ghee-sugar mixture and combine into a soft dough.
  5. Mix in cardamom powder. Refrigerate for 10–15 mins.
  6. Shape into small balls and place on parchment-lined tray.
  7. Press whole pistachio or slices on top for garnish.
  8. Bake at 160°C for 15–18 minutes or until edges turn light golden.
  9. Cool for 10 mins on tray, then transfer to wire rack. Store in airtight container once cool.

🌼 Suchi’s Tips

  • Use room-temperature ghee — semi-solid, not melted.
  • Can be baked on stovetop — place in a thick-bottomed pan with salt base and cook covered for 20–25 mins on low flame.
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