Nankhatai Recipe | How to make nankhatai

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Nankhatai are believed to be of persian origin that have become a part of Indian cuisine and culture. It can be rightly called our version of cookies, dating back to hundreds of years. It was an integral part of the Persian bakeries in Bombay and Surat. One of the easiest yet rich-flavoured recipe that comes together in no time at all. Healthier versions can be made by substituting maida partly with whole wheat flour and/or besan.
Course Sweets
Cuisine Indian
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 10 Nankhatais
Calories 127 kcal
Author Anju Bhagnari


  • 90 grams Maida
  • 10 grams Rawa
  • 70 grams Powdered Sugar (Adjust as per taste preference)
  • 65 grams Pure Ghee (at room temperature)
  • ¼ teaspoon Elaichi Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Baking Powder
  • 1 tablespoon Pistas (powdered) Or
  • 5 Almonds (halved)


  1. Line a baking tray with parchment paper.
  2. Start the oven to preheat for 10 minutes at 175 degrees.

  3. Sieve the maida, baking soda, and baking powder twice.

  4. In a bowl take the sieved maida mixture, rawa, sugar, and elaichi powder.

  5. Start adding the ghee, one tablespoon at a time.

  6. Gently knead and bring the dough together.

    Dough for Nankhatai
  7. Stop adding the ghee when a soft dough forms that doesn't crumble or fall apart.

  8. Depending on the flour quantity and other variables, the amount of ghee needed to bring the dough together can vary. So it is better to add it little by little and eyeball the dough.

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

    Nankhatai dough in equal size balls
  10. Smoothen them and place on the tray.

  11. Flatten slightly by pressing gently on the top.

    nankhatai cooking process
  12. Garnish with powdered pistas or the slivered almonds.

  13. Place in the preheated oven and bake for 10 to 12 minutes.

    how to make nankhatai
  14. To check if it is done, gently lift a nankhatai with a flat spatula and if the base looks cooked, shut off the oven. Else, bake for a minute more.

  15. Shut off the oven when done and let them stand in the oven for 10 minutes before removing on a wire rack to cool completely.

    Nankhatai Recipe
  16. Store in an airtight jar or container.

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