If you’re looking for the perfect eggless Nankhatai recipe, these traditional Indian shortbread cookies are exactly what you need. They have crisp, lightly golden edges, soft, melt-in-your-mouth centers, and the rich aroma of ghee and cardamom in every bite.
Nankhatai has been a favorite bakery treat in India for generations, and it has always held a special place in my heart. Made with just a handful of pantry staples, these classic cookies come together quickly and are perfect with a cup of tea or coffee.
About Nankhatai
There is something incredibly nostalgic about homemade Nankhatai. These traditional Indian shortbread cookies have a delicate crumb, buttery texture from ghee, and a subtle hint of cardamom that makes them irresistible. They are crisp around the edges, soft in the center, and truly melt in your mouth.
Growing up, Nankhatai was always one of my favorite bakery treats. Whenever my parents visited a local bakery, a box of fresh Nankhatai would almost always come home with them. Even today, whenever I visit India, bringing back freshly baked Nankhatai has become a little tradition.
After years of baking them at home, this is the recipe I always come back to because it’s simple, reliable, and tastes just like the bakery-style cookies I remember.
Unlike many modern recipes, this version doesn’t use baking powder or baking soda. Instead, the perfect balance of ghee, flour, besan, and fine semolina creates that classic flaky texture every good Nankhatai should have.
The dough comes together in just a few minutes, making these cookies perfect for festive occasions, afternoon tea, or whenever you’re craving a traditional Indian sweet treat.
Baking Nostalgic Nankhati
Nankhatai is one of those recipes that instantly brings back childhood memories for me. I still remember opening those paper bakery boxes filled with warm, fragrant cookies. The aroma of ghee and cardamom would fill the whole house before anyone even took the first bite.
Now I make them in my own kitchen, and every batch reminds me why these humble cookies have remained so popular for generations. They’re wonderfully simple, require very few ingredients, and never fail to disappear quickly from the cookie jar.
I hope this recipe becomes one you’ll make again and again for your family, too.
– Jigna
Why You Will Love The Nankhatai
- Bakery-style texture with crisp edges and soft, melt-in-your-mouth centers.
- Made without eggs, baking powder, or baking soda.
- Use simple pantry ingredients.
- Easy dough that comes together in about 10 minutes.
- Deliciously flavored with cardamom and ghee.
- Perfect for Diwali, holidays, gifting, or everyday tea time.
- Stays fresh for days, making them ideal for make-ahead baking.
Ingredients You’ll Need
- Ghee: Ghee is the heart of authentic Nankhatai. It gives these cookies their rich flavor and signature melt-in-your-mouth texture. Use room-temperature ghee that is soft and semi-solid but not completely melted. If your kitchen is warm and the ghee has liquefied, refrigerate it for a few minutes until it firms up slightly.
- Icing Sugar: Powdered or icing sugar blends easily with ghee, creating a light, fluffy mixture that yields tender cookies. If using granulated sugar, grind it into a fine powder before using.
- All-Purpose Flour: Provides structure while keeping the cookies tender. For a nuttier flavor, you can replace up to half the flour with whole wheat flour, though the texture will be slightly denser.
- Chickpea Flour (Besan): Besan adds the characteristic nutty flavor and delicate crumb that traditional Nankhatai is known for.
- Fine Semolina (Sooji): Creates the signature flaky, slightly crisp texture. Always use fine semolina. If yours is coarse, pulse it briefly in a grinder before using.
- Cardamom: Ground cardamom gives these cookies their classic Indian bakery aroma.
- Vanilla Extract (Optional): Vanilla isn’t traditional, but complements the cardamom beautifully and adds extra depth of flavor.
- Pistachios: A few chopped pistachios make these cookies look beautiful while adding a pleasant crunch.
How To Make Nankhatai
Making The Dough
- Preheat the oven to 350°F (180°C).
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- Sift all-purpose flour, chickpea flour, semolina, and salt together, whisk well, and set aside.
- In a mixing bowl, whisk Ghee and icing sugar until the mixture is light, fluffy, and pale in color.
- Make sure to use Ghee in a semi-solid form, not melted.
- If your Ghee is melted, keep it in the fridge for a few minutes until it solidifies slightly.
- Add cardamom powder and vanilla, and whisk until well combined.
- You can skip vanilla if you don’t like it in your Nankhatai.
- To the wet mixture, add the dry ingredients and mix gently, first with a spatula, then with your hands, until a very soft, smooth dough forms.
- Do not over-mix or knead the dough.
- The dough should be very soft but not sticky.
- However, if your dough is too soft and sticky, you can refrigerate it for 10-15 minutes until it firms up and becomes easier to handle.
- Then, remove it from the fridge and continue with the next steps.
Baking Nankhatai
- Spoon the dough and make equally sized balls.
- I used a very small ice cream scoop to make approximately 1½ tablespoon of dough balls.
- I could make 18 balls.
- Flatten each ball slightly and place them on a baking sheet.
- Keep a good distance between each ball, as the Nan Khatai will spread during baking.
- Make an indent in the center of each ball with your finger or thumb, and place chopped pistachio on it.
- Bake NanKhatai for 14-16 minutes or until the bottom is lightly golden.
- Keep an eye on Nan Khatai after 10 minutes of baking, as ovens vary.
- Remove the NanKhatai from the oven, let it cool on the baking tray for 5 minutes, then transfer it to the cooling rack.
Variations
- Add saffron for a festive version.
- Garnish with almonds or cashews instead of pistachios.
- Add a pinch of nutmeg for extra warmth.
- Replace half the all-purpose flour with whole wheat flour.
- Sprinkle chopped rose petals before baking for a beautiful, festive look.
Storing Suggestions
Store cooled Nankhatai in an airtight container at room temperature for up to 2 weeks.
For longer storage, freeze them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Expert Tips For Perfect Nankhatai
Use Semi-Solid Ghee: Melted ghee will make the dough greasy and difficult to handle.
Beat the Ghee and Sugar Well: This step creates light, tender cookies that almost melt in your mouth.
Don’t Knead the Dough: Mix only until everything comes together. Overworking develops gluten and makes the cookies tougher.
Use Fine Semolina: Coarse semolina creates an unpleasant, gritty texture.
Chill if Needed: If your kitchen is warm and the dough becomes too soft, refrigerate it for 15-20 minutes before shaping.
Watch the Baking Time: Nankhatai should remain pale on top with only lightly golden bottoms. Overbaking will dry them out.
Allow Them To Cool Completely: They continue to firm up as they cool.
Frequently Asked Questions
The ghee was probably too warm or melted. Always use semi-solid room-temperature ghee, and chill the dough if it feels too soft.
Yes. Butter works well, but the cookies won’t have the traditional flavor that makes authentic Nankhatai so special.
The characteristic cracks appear naturally as the cookies spread during baking. If your Nankhatai doesn’t crack much, the dough may have been slightly dry, packed too tightly, or not flattened enough before baking. However, they will still have the same delicious flavor and texture.
Besan gives Nankhatai its distinctive flavor and texture. However, you can replace it with all-purpose flour.
Yes. Cover and refrigerate the dough for up to 2 days. Let it soften slightly before rolling into balls.
Using more flour or overbaking can make the Nankhatai hard. Measure the ingredients accurately and remove the cookies as soon as the bottoms are lightly browned.
More Indian-Flavored Cookies
Nankhatai / Nankhatai Recipe
Video
Ingredients
- ¾ cup (150g) ghee at room temperature
- 1 cup (130g) icing sugar or powdered sugar
- 1 cup (120g) all-purpose flour
- ¼ cup (25g) chickpea flour (besan)
- 2 tablespoon (25g) semolina (sooji)
- ¼ teaspoon salt
- ⅛ teaspoon cardamom powder
- 1 teaspoon pure vanilla extract (optional)
- chopped pistachios for garnishing or other nuts of choice
Instructions
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
- Sift all-purpose flour, chickpea flour, semolina, and salt together, whisk well, and set aside.
- In a mixing bowl, whisk together Ghee and icing sugar until the mixture is light, fluffy, and pale in color. Add cardamom powder and vanilla, whisk until well combined.
- To the wet mixture, add the dry ingredients and mix gently, first with a spatula, then with your hands, until a very soft, smooth dough forms.
- Do not overmix or knead the dough. The dough will be easy to form and should be very soft but not sticky.
- Scoop the dough and form equally sized balls. I used a very small ice cream scoop to make balls of dough, approximately 1½ tbsp. I could make 18 balls.
- Flatten each ball slightly and place them on a baking sheet. Keep a good distance between each ball, as the Nan Khatai will spread during baking.
- Make an indent in the center of each ball with your finger or thumb, and place chopped pistachio on it.
- Bake the NanKhatai for 14-16 minutes or until the bottom is lightly golden. Keep an eye on Nan Khatai after 10 minutes of baking time, as each oven is different.
- Remove NanKhatai biscuits from the oven, let them cool on the baking tray for 5 minutes, and then transfer them to the cooling rack.
- Let NanKhatai cool completely, and then store them in an airtight container.
Notes
- Use Semi-Solid Ghee: Melted ghee will make the dough greasy and difficult to handle.
- Beat the Ghee and Sugar Well: This step creates light, tender cookies that almost melt in your mouth.
- Don’t Knead the Dough: Mix only until everything comes together. Overworking develops gluten and makes the cookies tougher.
- Use Fine Semolina: Coarse semolina creates an unpleasant, gritty texture.
- Chill if Needed: If your kitchen is warm and the dough becomes too soft, refrigerate it for 15-20 minutes before shaping.
- Watch the Baking Time: Nankhatai should remain pale on top with only lightly golden bottoms. Overbaking will dry them out.
- Allow Them To Cool Completely: They continue to firm up as they cool.
Nutrition (Approximate Values)
Riya Sharma says
Can these delicacies be made without oven???
Jigna says
Hi Riya, I never tried other than oven but I know it can be done in pressure cooker.
Anonymous says
Hi tried the recepie its tasty and turned out really weell but baked it for 15 mns so liitle dark in color
Jigna says
Hi, thanks for your feedback. I am glad you like it. Each oven is different and so baking time. I would suggest to keep an eye after 10 minutes. As soon as you get perfect color, take it out and check for doneness. Other option is to decrease oven temperature and bake at 325 F degree. Hope this will help and you will get nice color next time.
Anonymous says
Can u give me some tips to maintain the calor as it looks inthe pic
Jigna says
Hi, so because Each oven is different and so baking time. I would suggest to keep an eye after 10 minutes. As soon as you get perfect color, take it out and check for doneness. Other option is to decrease oven temperature and bake at 325 F degree. Hope this will help and you will get nice color next time.
Tanushka says
Hey , thankyou for the recipe .
Can you tell me how to achieve that crispy , flaky texture . Mine taste good but they look flat and not as crispy and flaky
Jigna says
Hi Tanushka, sometimes fat melts very fast in the oven and makes Nan Khatai or cookies flat. It happens due to variable oven temperature or the temperature of the kitchen. I would suggest that after making dough, cover it and refrigerate for an hour or two. When it is time to bake, take the dough out, and follow the next steps. This way Nan khatai will not spread too much. Hope this will work for you next time. And thanks for visiting and trying the recipe.?
Srivastava says
My nankhatai is black at bottom.i tried reducing temp,but still no luck.
Jigna says
Hi Srivastava, I am sorry that Nankhatai didn’t turn out well for you. But what you have mentioned, I am sure there is a problem with the oven temperature.
It happens when there are hot spots in the oven. So baking time may vary, I would suggest not only to reduce temperature but also check after 10 minutes. If Nankhatai is baked, you can remove it earlier than mentioned in the recipe.
I had the same problem with my oven, it was 25° F hotter than what it was showing. So if I have to bake at 350° F, I have to set the temperature to 325° F.
Vani shree BG says
I tried it and came out soo yummy.. I have made it several times and everytime it’s perfect .thank you for this wonderful recipe
Jigna says
Hi Vani Shree, thank you so much for your feedback! I am glad that you like the recipe.