Nankhatai Recipe | Nankhatai Cookies

nankhatai recipe

Nankhatai Recipe: An original and tasty cookie variation from Indian cuisine to suit Indian taste buds It is typically made with plain flour, besan, and an egg yolk mixture, but this recipe is eggless for non-egg eaters. It’s a popular Indian dessert snack recipe that goes well with a cup of coffee or tea.Nankhatai is a popular and traditional Indian cookie that is enjoyed by both children and adults.

Cookies or biscuits have long been a favourite snack among Indians. Each type of biscuit, whether parle-g biscuits or marie biscuits, has its own fan base and is served for different reasons. The nankhatai biscuit, known for its sweet and salt flavour variations, is one such easy and simple indian cookies recipe variation.

The origin of besan nankhatai biscuits has an interesting history. It is thought to have originated in the western state of Gujarat, specifically in the Surat region. Initially sold as dried bread to local Dutch residents, it quickly became a popular snack among other residents. The traditional recipe called for an egg yolk mixed with plain flour and topped with a variety of dried fruits. However, there have been numerous variations, one of which is the eggless nan khatai cookies recipe. Baking powder is used as an alternative to egg yolk to achieve the same texture and crispiness. It may not have the same flavour, but it is a very good substitute.

In addition, I’d like to add some additional tips, suggestions, and variations to the nankhatai biscuit recipe. First and foremost, in this recipe, I show how to bake these cookies in a pressure cooker for those who do not have access to a traditional oven. You can bake it in a preheated oven at 180°C for 15-18 minutes, depending on your oven. Second, I used a combination of besan flour, plain flour (maida), and a hint of rava. If you prefer, you can omit the besan and rava and use only plain flour. Smoothness is achieved through the addition of besan, and crispiness is achieved through the addition of rava. Finally, the use of ghee as part of the wet ingredients distinguishes this recipe. You could also use butter as a substitute, but ghee adds a special touch.

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nankhatai recipe

Nankhatai Recipe

Nankhatai are shortbread biscuits originating from the Indian subcontinent, popular in Northern India, Pakistan, Bangladesh, and Myanmar. 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course cookies
Cuisine Indian
Servings 14 servings


To make cookie dough:

  • 1/2 cup   ghee / clarified butter  (120 ml)
  • 3/4 cup powdered sugar (80 gm)
  • 1 cup   maida / plain flour  (155 gm)
  • 3/4 cup besan / gram flour (90 gm)
  • 2 tbsp rava / semolina / suji (fine) (20 gm)
  • 1/2 tsp  baking powder
  • 1/4 tsp  cardamom powder
  • pinch salt
  • 2 tbsp  milk   (if required)

For cooking in cooker:

  • 2 cups  salt
  • stand


  • To begin, place 12 cup ghee in a large mixing bowl. Make sure to use a good quality ghee.
  • Add 3/4 cup powdered sugar, beaten on low speed
  • To combine the ghee and sugar, use a whisk.
  • Beat the mixture until it becomes creamy and whitish.
  • 1 cup maida, 3/4 cup besan, 2 tbsp rava, 1/2 tsp baking powder, 1/4 tsp cardamom powder, and pinch salt in a sieve
  • Sift the flour to ensure that everything is well combined.
  • Crumble and mix until the flour is moist.
  • If the flour is too dry, add 2 tablespoons milk and mix well.
  • Form a soft dough out of the mixture.
  • To make a cookie in a pressure cooker, combine 112 cup salt and a small cup or cooker rack. Also, place a plate on top of it.
  • Close the cooker lid without removing the gasket and whistle. 5–10 minutes on high heat As a result, a preheat oven atmosphere is produced.
  • Pinch a ball of dough and roll it out, making a dent in the centre.
  • Place the cookie dough on the plate, leaving plenty of space in between.
  • Fill the cookie with chopped cashew nuts.
  • Cook for 15 minutes, covered, on a medium heat. Alternatively, preheat and bake for 15 minutes at 180 degrees Celsius.
  • The cookie will be soft at first. When completely cool, the nankhatai cookie becomes crisp and crunchy.
  • Finally, place the nankhatai in an airtight container and refrigerate for a week.
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  • First, make sure to thoroughly combine the sugar and ghee mixture, as this contributes to the softness of the cookie.
  • Adding besan also contributes to the flavour of nankhatai.
  • Stuff with dry fruits of your choice to make it look appealing.
  • Finally, when prepared crunchy, nankhatai recipe tastes fantastic.