Besan Nankhatai Recipe

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Besan Nankhatai

The Indian version of cookies is the Nankhatai. It is also called Indian shortbread cookies. Rich and flavourful due to the ghee and cardamom powder in it along with any flour, be it whole-wheat, Maida or Besan. These besan nankhatais have their own typical taste much similar to besan barfi or ladoo, the difference being in the method of cooking as also the crunchy bite to it.

Course Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 15 Nankhatais
Calories 200 kcal
Author Anju Bhagnari


  • 1 ½ cups Besan
  • ½ cup Maida
  • 2 teaspoons Suji (optional)
  • 1 cup Powdered Sugar
  • 1 cup Ghee (at room temperature)
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Elaichi Powder
  • Few Cashew Nuts or Almonds (halved)


  1. Sift the besan, maida, baking soda at least 2 times.
  2. Add suji (optional), powdered sugar and elaichi powder.

  3. Mix it up.

  4. Now, start kneading by adding the ghee little by little.

  5. Stop adding the ghee at the point where a soft dough is formed.

  6. Depending on the quantity of the flour, the quantity of ghee to be added may vary.

  7. Preheat the oven to 175 degrees for 10 minutes.

  8. Line a baking tray with a parchment paper.

  9. Divide the dough into equal size balls depending on the size of the Nankhatai preferred.

  10. Gently press to flatten.

  11. With a sharp knife, put a cross mark on the top of each.

  12. Place and press a halved cashew nut or almond on all.

  13. Bake in the preheated oven for 10 to 12 minutes.

    Besan Nankhatai step by step process
  14. Shut off the oven after 12 minutes and let the Nankhatais stand in the hot oven for 10 minutes.

  15. Remove and cool on a wire rack.

  16. The Nankhatais will be little soft when hot but will harden upon cooling completely.

    How to make Besan Nankhatai
  17. Store in an airtight container.


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