Go Back
+ servings
Nankhatai is an eggless, traditional Indian shortbread cookies prepared with ghee and gram flour.
Print Recipe
5 from 6 votes

Nankhatai Recipe

Nankhatai is an eggless, traditional Indian shortbread cookies. Learn how to make the best nankhatai in a few simple steps.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Indian
Servings: 14 cookies
Calories: 134kcal
Author: Hina Gujral


  • 1 Cup all-purpose flour (maida)
  • ½ Cup gram flour (besan)
  • 2 ½ tablespoon semolina (sooji/rava)
  • Cup powdered white sugar
  • 1 teaspoon green cardamom powder (elaichi powder)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ Cup melted ghee (clarified butter)

Ingredients For Topping:

  • 1 tablespoon finely chopped pistachio
  • ½ teaspoon saffron strands


  • In a mixing bowl combine, flour, semolina, baking powder, cardamom powder, salt, sugar and mix nicely using a wire whisk or spatula.
  • Add the melted ghee and form a smooth dough. Do not use water or milk to bind the dough. If required, use a tablespoon or so of more ghee. The cookie dough should be non-sticky and soft like a shortcrust pastry.
    Nankhatai Dough
  • Let the dough rest in the fridge. Meanwhile, preheat the oven or OTG at 160-degree Celcius. Line a baking tray ( buy it here ) with a parchment paper ( buy it here ) or grease the tray with a teaspoon of ghee.
  • Pinch a small lemon size portion of the dough and shape it into a round ball. Similarly, shape all the cookies. Arrange the cookies in the baking tray.
  • Using the tip of a sharp knife or a toothpick, gently make a cross on top of each cookie. Sprinkle chopped pistachio and saffron strands inside the cross on top.
    Nankhatai is an eggless, traditional Indian shortbread cookies.
  • Bake cookies in a preheated oven for 20 - 25 minutes. Check and if cookies are still too soft, bake for 5 - 10 more minutes.
  • Let Nankhatai cool on a wire rack ( buy it here ) before transferring to container.
  • Serve Nankhatai with a cup of masala tea or milk.



  • Do not plcae the cookies too closely in a baking tray. Give each cookie some room to expand. 
  • To make sugar powder, grind white granulated sugar in a mixer. Or you can use castor sugar as well. 
  • Please note that the cookies turn little hard after cooling down. They are bit fragile when hot and just out of the oven. 
  • For extra flavor, you can add saffron in the dough as well. 
  • Nankhatai can be easily stored at room temperature in an airtight container for a month. 
  • You can prepare the cookie dough in advance and store in the fridge like a shortcrust pastry. 
  • Equipment Used: Oven ( buy it here ), Baking tray ( buy it here )


Serving: 1cookie | Calories: 134kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 45mg | Potassium: 80mg | Fiber: 1g | Sugar: 5g | Calcium: 16mg | Iron: 1mg