Nankhatai, Nan Khatai Biscuit

Nankhatai, Nan Khatai Biscuit

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A melt-in-the-mouth biscuit, with the rich aroma of ghee tinged with spicy notes of cardamom, the Nankhatai is a perfect example of Indian ingenuity.

Almond and pistachio powders not only improves the flavour but also makes the Nankhatai more porous, making every bite just melt in your mouth and coat your taste buds.

Indeed, every crunchy bite of this intensely flavoured ‘cookie’ is an opportunity to retreat from mundane worries and experience real delight!

These traditional Indian cookies can be served as Evening Tea Snacks , School Time Snacks , at High Tea Party and can also served to the guests on the occasion of Diwali or New year's day.

Enjoy how to make Nankhatai recipe with detailed step by step photos.

Nankhatai, Nan Khatai Biscuit recipe - How to make Nankhatai, Nan Khatai Biscuit

Preparation Time:    Baking Time:  25 to 30 minutes   Baking Temperature:  160°C (320°F)   Cooking Time:    Total Time:     Makes 20 nankhatais
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Main Ingredients For Making The Nankhatai
2 1/2 cups plain flour (maida)
1/8 tsp baking powder
1/8 tsp baking soda
1 1/4 cups vanaspati
1 cup powdered sugar
1/2 cup semolina (rava / sooji)
1 tsp cardamom (elaichi) powder
2 tbsp powdered almonds (badam)
2 tbsp powdered pistachios

For The Garnish
almond slivers

  1. To make the nankhatai, sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside.
  2. Combine the ghee and powdered sugar in a deep bowl and whisk well for 10 to 12 minutes or till white in colour, smooth and fluffy.
  3. Add the plain flour mixture, rava, powdered almonds, powdered pistachios and cardamom powder and mix well to form a soft dough.
  4. Divide the dough into 20 equal portions and roll each portion in a 50 mm. (2”) diameter round flat nankhatai.
  5. Place the nankhatais on a baking tray at equal distance and garnish each nankhatai with a few almond slivers and press it lightly. Bake in a pre-heated oven at 160°c (320°f) for 20 to 25 minutes.
  6. Allow the nankhatais to cool for 10 to 15 minutes.
  7. Serve the nankhatais immediately or store in an air-tight container and use as required.
Nutrient values per nankhatai
Energy207 cal
Protein2.3 g
Carbohydrates20.3 g
Fiber0.1 g
Fat12.9 g
Cholesterol0 mg
Vitamin A110 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.4 mg
Vitamin C0 mg
Folic Acid0 mcg
Calcium7.1 mg
Iron0.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium2 mg
Potassium20.8 mg
Zinc0.1 mg
Nankhatai (Diwali Special biscuit) Video, Eggless Nankhatai by Tarla Dalal
Nankhatai, Nan Khatai Biscuit recipe with step by step photos

Like Nankhatai

  1. Nankhatai Biscuit is an Indian cookie, popularly prepared during the festival of lights i.e Diwali. Other popular jar snacks prepared during Diwali are:

For making the nanakhati :

  1. For making the Nankhatai Biscuit, in a deep bowl, place a fine sieve or strainer. Add the plain flour. Many people even add besan to the nankhatai recipe. You can freely change and mix match to make the nankhatai with only besan, sooji or maida but, maintain the measurements to get crunchy nankhatais.
  2. Add the baking powder
  3. Add the baking soda. While the soda neutralizes the acid in the recipe, but it is not sufficient enough to make biscuit nankhatai so we add baking powder too.
  4. Sift everything together and keep aside.
  5. In another deep bowl, take the ghee. The ghee should not me melted; it should have a semi-solid consistency with grainy texture.
  6. Add the sugar.
  7. Combine the ghee and powdered sugar. Whisk well for 10 to 12 minutes or till white in colour, smooth and fluffy. This method is called as creaming; instead of a whisk you can make use of an electric beater. If using an electric beater it will only take 5 to 6 minutes.
  8. Add the plain flour mixture.
  9. Also, add rava. Semolina provides an added crunch and nice texture to the baked nankhatai.
  10. Add the powdered almonds.
  11. Add the powdered pistachios.
  12. Add the cardamom powder. Instead of elaichi powder you can even make use of nutmeg powder.
  13. Mix well to form soft dough. If you feel the dough is dry and you are unable to bring together all the ingredients then add 1 to 2 tsp of milk. Do not knead it, just mix all the ingredients. Also, if the dough is very soft then cover & keep it in the refrigerator for around 10-15 minutes before making the cookies.
  14. Divide the dough into 20 equal portions.
  15. Roll each portion in a 50 mm. (2”) diameter round flat nankhatai. You can make small or big in shape as you like.
  16. Place the Nankhatai Biscuits on a baking tray at equal distance. They expand on baking so it is important to maintain some distance while placing them.
  17. Garnish each nankhatai with a few almond slivers. You can even form a dent in the center using your finger and then place a charoli/chironji. Some people even make a criss cross design on top.
  18. Press it lightly to secure.
  19. Bake in a pre-heated oven at 160°C (320°F) for 20 to 25 minutes or till they are golden. The baking temperature may vary in different ovens so; keep an eye on them after the initial 15 minutes.
  20. Allow it to cool for 10 to 15 minutes.
  21. Serve the nankhatai immediately or store in an air-tight container and use as required.
  22. If you enjoyed this Indian shortbread cookies, then check out other biscuit recipes like atta biscuit, jam biscuits, bourbon.

If you don’t have an oven?

  1. A lot of people who do not have an oven at home to make Nankhatai or any other cookies/ biscuits, make the recipe mixture and also shape them and take it over to a local bakery and they bake it for them at a very minimum rate.


Nankhatai, Nan Khatai Biscuit
 on 22 Mar 20 05:15 PM

Tarla Dalal
23 Mar 20 10:51 AM
   Thank you for your feedback.! Happy cooking!
Nankhatai, Nan Khatai Biscuit
 on 14 Feb 20 10:11 PM

maine amul ghee se try kiya bahut mast testy bani bahut achhi bani hai
Nankhatai, Nan Khatai Biscuit
 on 13 Sep 19 09:00 PM

can we use pure ghee instead of dalda ghee
Tarla Dalal
18 Sep 19 04:22 PM
   Hi, We have not tried the recipe with ghee.. you can try with ghee, but use the semi solid parts of the ghee.. Do let us know how it turned out.
Nankhatai, Nan Khatai Biscuit
 on 22 Aug 18 03:43 PM

Hi madam I tried the same recipe by adding Godrej vanaspati ghee but the cookies has very strange smell I need to know for making cookies and other baking stuff which vanaspati is good
Tarla Dalal
22 Aug 18 04:07 PM
   Hi Rashmi, We use dalda vanaspati ghee.
Nankhatai, Nan Khatai Biscuit
 on 12 Oct 17 07:02 PM

Cani use un salted butter instead of ghee
Tarla Dalal
22 Aug 18 04:04 PM
   Hi Mridula, No, you cannot use anything else, just follow exact recipe and we are sure you will relish them.
Nankhatai, Nan Khatai Biscuit
 on 30 Jan 17 04:22 PM

Hi...had one more we have to use ghee at room temperature or chilled one??
Tarla Dalal
30 Jan 17 05:11 PM
   Hi Diksha, the ghee is to be used at room temperature. Try out some more recipes and share your feedback. Happy Cooking!!!
Nankhatai, Nan Khatai Biscuit
 on 26 Jan 17 11:56 AM

Hey...i tried ur recipe...turned out super awesome....can we replace mada wid wholewheat flour...if much?? Can we add dessicated coconut in it to make it coconut cookies..if much??
Tarla Dalal
27 Jan 17 09:26 AM
   Hi Diksha, It will not come out with whole wheat flour, we suggest you follow the exact recipe.
Nankhatai, Nan Khatai Biscuit
 on 26 Nov 16 12:31 PM

Nankhatai, Nan Khatai Biscuit
 on 18 Nov 16 10:30 AM

I tried out this recipe yesterday night & the result of this recipe was so good. And the taste is also perfect for us. Realy so happy abt the texture of the nankhati made using vanaspati ghee. Thank you so much for the recipe. Regards, SUJATA
Tarla Dalal
18 Nov 16 12:26 PM
   Hi Sujata , we are delighted you loved the Nankhatai recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.
Nankhatai, Nan Khatai Biscuit
 on 25 Oct 16 12:39 PM

Is there a substitute to vanaspati cause i live in the U.K. And not sure if I can find vanaspati. Thank you.
Tarla Dalal
25 Oct 16 12:55 PM
   Hi Urvi, We are very sorry but we have not tried with other ghee and not sure if they will work out.
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