Looking for a delicious, traditional, and easy mithai recipe that’s perfect for tea-time or festivals? This Nankhatai Recipe is just what you need. These classic Indian shortbread cookies are made with ghee, cardamom, and flour, creating a melt-in-your-mouth texture that feels both indulgent and comforting.
They’re perfect for Diwali, Eid, or even as part of your Indian Christmas treats platter. With simple ingredients and no eggs required, this is an ideal bake for beginners, families, or anyone exploring the world of Indian baking recipes. Plus, if you enjoy cozy bakes like this, you might also love this soft and flavorful Cream Cheese Pumpkin Bread, another seasonal favorite that’s perfect with tea or coffee.
Table of Contents
🥮 What is Nankhatai? (Indian Shortbread Cookies Explained)
Nankhatai, sometimes spelled Naan Khatai, are shortbread-style biscuits that originate from Indian and Persian culinary influences. Traditionally sold at local bakeries or made during festivals, these eggless cookies are beloved for their crisp outer layer and soft, tender center.
They combine basic pantry ingredients — like all-purpose flour, ghee, and semolina — with fragrant cardamom to deliver a truly nostalgic flavor. Their simplicity makes them a staple in many households, just like cozy seasonal treats such as Mini Pumpkin Bread with Cinnamon Swirl or Pumpkin Cheesecake Cookies, which are also rich in warmth and flavor.
💖 Why You’ll Love This Easy Mithai Recipe
If you’re someone who enjoys effortless baking, this Nankhatai Recipe is a game-changer. Here’s why:
- Quick and easy – Minimal ingredients and no chilling required.
- Eggless and vegetarian – Perfect for Indian dietary preferences.
- Customizable – You can tweak flavors, add nuts, or swap flours.
- A great festive gift or snack to accompany Pumpkin French Toast Roll-Ups or Lavender Lemonade.
- A beginner-friendly introduction to Indian baked goods.
🛒 Ingredients for Authentic Nankhatai
Gather the following for authentic nankhatai that tastes just like your favorite Indian bakery:
Dry Ingredients
- All-purpose flour (maida) – 1 cup (120g)
- Gram flour (besan) – ¼ cup (30g)
- Semolina (rava/sooji) – 2 tbsp (20g)
- Powdered sugar – ½ cup (60g)
- Cardamom powder – ½ tsp
- Baking powder – ¼ tsp
- Salt – a pinch
Wet Ingredients
- Ghee (clarified butter) – ½ cup (100 ml), semi-solid consistency
Optional Toppings
- Chopped pistachios or almonds
- Saffron strands (for aroma)
If you love experimenting with new treats, you might also want to try the Pumpkin Cheesecake Truffles, which offer a similarly melt-in-your-mouth experience.
👩🍳 How to Make Nankhatai: Step-by-Step
Step 1: Preheat the Oven
Set your oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone mat.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift the flour, besan, semolina, baking powder, cardamom, and a pinch of salt. Mix thoroughly with a whisk to distribute everything evenly.
Step 3: Cream Ghee and Sugar
In another bowl, whisk together ghee and powdered sugar until smooth and creamy. This step is key to achieving a light texture.
Step 4: Form the Dough
Gradually add the dry ingredients to the ghee mixture. Combine with your hands until a soft dough forms. It should hold together easily without being sticky. Add a teaspoon more ghee if it’s too crumbly.
Step 5: Shape and Decorate
Divide the dough into equal portions and roll them into balls. Flatten gently, press in some chopped pistachios, and place on your prepared tray.
Step 6: Bake
Bake for 15–18 minutes, or until the edges are golden. Do not overbake. They will continue to firm up as they cool.
Step 7: Cool Completely
Let the cookies cool on a wire rack. Once cool, they’ll have a crisp exterior and buttery center.
For another easy sweet you can whip up alongside this, check out these creamy Fruit Dip or Pumpkin Fluff Dip recipes — perfect for your dessert spread.
🧂 Kitchen Equipment You’ll Need
You don’t need anything fancy — just your basic kitchen tools:
- Mixing bowls
- Whisk or electric beater
- Measuring cups and spoons
- Baking tray
- Parchment paper
- Oven
- Wire cooling rack
If you’re assembling a weekend brunch or party spread, pair your nankhatai with warm treats like Pumpkin Cinnamon Rolls or Strawberry Cheesecake Cinnamon Rolls.
❌ Common Mistakes to Avoid
- Overmixing the dough – This can result in dense cookies.
- Using melted ghee – Always use semi-solid ghee for correct texture.
- Skipping the sugar sifting – It affects consistency.
- Overbaking – They might seem soft but will firm up upon cooling.
Avoiding these ensures your nankhatai turns out bakery-perfect.
🔄 Tips, Swaps & Healthy Variations
- Add nutmeg or cinnamon for extra warmth.
- Replace all-purpose flour with whole wheat flour for a healthy version.
- Swap ghee for coconut oil for a dairy-free variation.
- Use jaggery instead of white sugar for a deeper flavor.
Looking for more high-protein, nutritious alternatives? You’ll enjoy these Cottage Cheese Egg Salad or Protein-Packed Cottage Cheese Egg Bake as savory accompaniments.
🍽️ How to Serve and Present Nankhatai
Serve nankhatai as part of your festive platter alongside Indian sweets or pair them with hot drinks like tea or coffee. You can also:
- Arrange on a colorful dessert tray
- Pack in a glass jar tied with ribbon for gifts
- Pair with Cucumber Dill Salad and Apple Crisp with Oatmeal for a homemade tea party
They also work great in edible holiday gift baskets with other treats like Pumpkin Truffles or Snickerdoodle Protein Bites.
🧊 Storage Tips
Once cooled completely, store your nankhatai in an airtight container at room temperature. They’ll remain fresh and crisp for up to 2 weeks.
Avoid storing them in the fridge, as it makes them soggy. To make ahead, freeze the unbaked dough balls, then bake fresh when needed.
For make-ahead breakfast ideas that pair beautifully with these cookies, try these Make-Ahead Breakfast Bowls for a full festive morning spread.
☕ Best Pairings with Nankhatai
Pair nankhatai with:
- Cardamom tea
- Ginger chai
- Filter coffee
- Warm saffron milk
You can also try fun drinks like Iced Pumpkin Cream Chai Tea Latte or Lavender Lemonade for a modern twist.
❓ Frequently Asked Questions
Can I make nankhatai without an oven?
Yes. Use a heavy-bottomed pan with salt at the bottom, preheated with a rack inside. Bake with a closed lid.
Why are my cookies hard?
Overbaking or insufficient ghee may be the reason. Pull them out when edges are just golden.
Is semolina necessary?
It adds crunch, but you can substitute it with extra gram flour for a smoother texture.
Can kids eat nankhatai?
Absolutely. They’re eggless, mildly sweet, and made from natural ingredients.
Can I make them gluten-free?
Yes. Try using rice flour and almond flour as a base. The texture will be different but still delicious.
🏁 Conclusion + Call to Action
This Nankhatai Recipe is your passport to a nostalgic Indian bake that’s rich in flavor and easy to make. Whether you enjoy them with tea or include them in a festive gift box, these cookies bring tradition and taste together beautifully.
Tried it? Share your photos and tag us! And don’t forget to subscribe to our blog for more comforting bakes, sweet treats, and healthy Indian dessert ideas. For more unique seasonal goodies, you’ll also love our Apple Fritter Donuts or Pumpkin Dump Cake.
Print
Irresistible Nankhatai Recipe Easy Mithai Recipe – A Must-Try Indian Delight
- Total Time: 25–28 minutes
- Yield: 12–14 cookies 1x
- Diet: Vegetarian
Description
Nankhatai are traditional Indian shortbread cookies made with flour, ghee, and sugar, flavored with cardamom and topped with nuts. Eggless, crumbly, and melt-in-your-mouth, they’re a festive favorite for Diwali, Eid, Christmas, or any celebration. Quick to prepare, fragrant, and long-lasting, they make a perfect chai-time treat or edible holiday gift.
Ingredients
Ingredients:
- 1 cup (120 g) all-purpose flour (maida)
- 1/4 cup (30 g) gram flour (besan)
- 2 tbsp (20 g) semolina (sooji)
- 1/2 cup (60 g) powdered sugar
- 1/2 cup (100 g) ghee (semi-solid)
- 1/2 tsp cardamom powder
- 1/4 tsp baking powder
- Pinch of salt
- Chopped pistachios or almonds, for garnish (optional)
Optional Flavor Additions:
- Pinch of saffron strands
- 1–2 tsp rose water
Instructions
- Preheat Oven: Preheat to 180°C (350°F). Line a baking tray with parchment or grease with ghee.
- Mix Dry Ingredients: In a bowl, whisk flour, gram flour, semolina, cardamom powder, baking powder, and salt.
- Cream Ghee & Sugar: In another bowl, beat ghee and powdered sugar until fluffy.
- Form Dough: Gradually add dry mix to ghee-sugar mixture. Gently bring together into a soft dough—do not over-knead.
- Shape: Divide dough into equal balls. Flatten slightly and press a nut slice in the center.
- Bake: Place on tray and bake 15–18 minutes. Tops should remain pale, edges lightly golden.
- Cool & Store: Cool 5–10 minutes on tray, then transfer to rack. Store in airtight container once cooled.
Notes
Expert Tips
- Use semi-solid ghee—avoid melted or hardened for best texture.
- Chill dough briefly if too soft to handle.
- Don’t overbake—cookies firm up as they cool.
- Cool completely before storing to preserve crispness.
Variations
- Saffron & Rose: Add saffron strands and rose water for festive flavor.
- Coconut Nankhatai: Add desiccated coconut.
- Chocolate: Mix in 1 tbsp cocoa powder.
- Nuts & Seeds: Top with crushed nuts or sesame seeds.
Healthy Twists
- Swap maida for whole wheat flour.
- Use jaggery or coconut sugar instead of refined sugar.
- Add flaxseed powder or chia for extra fiber.
Storage
- Room temp: Airtight jar, 10–14 days.
- Avoid refrigeration—it alters texture.
- Pack in decorative tins or jars for gifting.
Common Mistakes
- Skipping preheating—leads to uneven baking.
- Overmixing—makes cookies tough.
- Incorrect ghee texture—too soft = flat cookies.
- Over/underbaking—watch edges for light golden color.
FAQs
- Skip besan or semolina? Yes, but texture changes.
- Butter instead of ghee? Works, but flavor differs.
- Why flat? Ghee too soft or oven not hot enough.
- Freeze dough? Yes, up to 1 month—thaw before shaping.
- Vegan? Use vegan butter or coconut oil (texture varies).
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Indian
Keywords: Nankhatai recipe, Indian shortbread cookies, eggless cookies, Diwali sweets, easy mithai recipe, Indian baking, traditional Indian desserts, cardamom cookies, besan nankhatai
