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My grandma's Nankhatai Recipe

Nankhatai which is basically the Indian equivalent of the shortcrust bread, is a magical biscuit associated with so many of our childhood memories. This one is my Grandma's recipe and every time I bake it, I fall in love with it a bit more!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Snack
Cuisine Indian
Servings 20 pieces


  • 1 cup Maida
  • 1/4 cup Besan
  • 1 tbsp Rawa Chiroti
  • 1/2 cup Ghee
  • 1/2 cup Castor Sugar
  • pinch Nutmeg powder a
  • 1 tsp Baking Powder
  • 1 tsp Dahi
  • 1 tbsp Milk
  • 2 tbsps Almond flakes
  • 2 tbsps Pistachio flakes


  • Preheat the oven to 180C.
  • In a large bowl, cream ghee and castor sugar together (the cookies are not very high on sugar and if you like them sweet, please increase the sugar to 2/3 cup instead of 1/2 cup) till light, soft and fluffy.
  • Add dahi and milk to the creamed mixture and stir till just mixed. 
  • Sift together maida, besan, sooji, caradamom powder, nutmeg powder and baking powder. 
  • Slowly mix the flour mixture to creamed ghee and sugar. Don't knead, just bring them together. If the batter feels very dry, add a spoon of milk or so. 
  • After it has come together as a dough, make 20 balls out of it. Press each ball with palm and then use a weight to flatten it thin. I also like to use a cookie cutter to cut it as like smooth edges. 
  • Sprinkle the cookie with almond and pistachio flakes and press them gently on the cookie 
  • Line the cookie on a sheet and bake in a pre heated oven for 10-15 mins till set. 
  • Cool completely and enjoy with endless cups of chai and conversations. It can be stored in an airtight container for 2 weeks but I bet it won't last so long.
Tried this recipe?Let us know how it was!