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nankhatai biscuits recipe | nan khatai biscuits | eggless Indian cookies |

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Tarla Dalal

 06 December, 2024

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Table of Content

About Nankhatai, Nan Khatai Biscuit down arrow
Ingredients down arrow
Methods down arrow
Like Nankhatai down arrow
For making the nanakhati : down arrow
If you don?t have an oven? down arrow
Tips to make nankhatai down arrow
Nutrient values down arrow

nankhatai biscuits recipe | nan khatai biscuits | eggless Indian cookies | with 20 amazing images.

nankhatai biscuits are very popular Indian eggless tea time biscuits. Our vegetarian recipe of nan khatai biscuits is made with simple ingredients like plain flour, Vanaspati, powdered sugar, rava, cardamom powder, almond powder, baking powder and baking soda.

A melt-in-the-mouth biscuit, with the rich aroma of ghee tinged with spicy notes of cardamom, the nankhatai is a perfect example of Indian ingenuity in making eggless Indian cookies.

Almond and pistachio powders not only improves the flavour but also makes the nankhatai biscuits more porous, making every bite just melt in your mouth and coat your taste buds.

Notes and tips on making the perfect nan khatai biscuits. 1. For making the Nankhatai Biscuit, in a deep bowl, place a fine sieve or strainer. Add the plain flour. Many people even add besan to the nankhatai recipe. You can freely change and mix match to make the nankhatai with only besan, sooji or maida but, maintain the measurements to get crunchy nan khatais. 2. Add the baking soda. While the soda neutralizes the acid in the recipe, but it is not sufficient enough to make biscuit nankhatai so we add baking powder too. 3. In another deep bowl, take the ghee. The ghee should not me melted; it should have a semi-solid consistency with grainy texture. 4. Combine the ghee and powdered sugar. Whisk well for 10 to 12 minutes or till white in colour, smooth and fluffy. This method is called as creaming; instead of a whisk you can make use of an electric beater. If using an electric beater it will only take 5 to 6 minutes. 4. Mix well to form soft dough. If you feel the dough is dry and you are unable to bring together all the ingredients then add 1 to 2 tsp of milk. Do not knead it, just mix all the ingredients. Also, if the dough is very soft then cover and keep it in the refrigerator for around 10-15 minutes before making the cookies. 5. Place the Nankhatai Biscuits on a baking tray at equal distance. They expand on baking so it is important to maintain some distance while placing them.

Indeed, every crunchy bite of this intensely flavoured nankhatai biscuits is an opportunity to retreat from mundane worries and experience real delight!

These traditional Indian cookies (nan khatai biscuits) can be served as Evening Tea Snacks, School Time Snacks, at High Tea Party and can also served to the guests on the occasion of Diwali or New year's day.

Enjoy how to make nankhatai biscuits recipe | nan khatai biscuits | eggless Indian cookies | with detailed step by step photos.

Nankhatai, Nan Khatai Biscuit recipe - How to make Nankhatai, Nan Khatai Biscuit

Tags

Preparation Time

10 Mins

Cooking Time

None Mins

Total Time

10 Mins

Makes

20 nankhatais

Ingredients

Method

For nankhatai
 

  1. To make the nankhatai, sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside.
  2. Combine the ghee and powdered sugar in a deep bowl and whisk well for 10 to 12 minutes or till white in colour, smooth and fluffy.
  3. Add the plain flour mixture, rava, powdered almonds, powdered pistachios and cardamom powder and mix well to form a soft dough.
  4. Divide the dough into 20 equal portions and roll each portion in a 50 mm. (2”) diameter round flat nankhatai.
  5. Place the nankhatais on a baking tray at equal distance and garnish each nankhatai with a few almond slivers and press it lightly. Bake in a pre-heated oven at 160°c (320°f) for 20 to 25 minutes.
  6. Allow the nankhatais to cool for 10 to 15 minutes.
  7. Serve the nankhatais immediately or store in an air-tight container and use as required.

Nankhatai recipe | How to make Nank hatai Biscuit recipe | Video by Tarla Dalal

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Nankhatai, Nan Khatai Biscuit recipe with step by step photos

Like Nankhatai

 

    1. nankhatai biscuits recipe | nan khatai biscuits | eggless Indian cookies | is an Indian cookie, popularly prepared during the festival of lights i.e Diwali. Other popular jar snacks prepared during Diwali are:
For making the nanakhati :

 

    1. For making the Nankhatai Biscuit, in a deep bowl, place a fine sieve or strainer. Add the plain flour. Many people even add besan to the nankhatai recipe. You can freely change and mix match to make the nankhatai with only besan, sooji or maida but, maintain the measurements to get crunchy nankhatais.
    2. Add the baking powder
    3. Add the baking soda. While the soda neutralizes the acid in the recipe, but it is not sufficient enough to make biscuit nankhatai so we add baking powder too.
    4. Sift everything together and keep aside.
    5. In another deep bowl, take the ghee. The ghee should not me melted; it should have a semi-solid consistency with grainy texture.
    6. Add the sugar.
    7. Combine the ghee and powdered sugar. Whisk well for 10 to 12 minutes or till white in colour, smooth and fluffy. This method is called as creaming; instead of a whisk you can make use of an electric beater. If using an electric beater it will only take 5 to 6 minutes.
    8. Add the plain flour mixture.
    9. Also, add rava. Semolina provides an added crunch and nice texture to the baked nankhatai.
    10. Add the powdered almonds.
    11. Add the powdered pistachios.
    12. Add the cardamom powder. Instead of elaichi powder you can even make use of nutmeg powder.
    13. Mix well to form soft dough. If you feel the dough is dry and you are unable to bring together all the ingredients then add 1 to 2 tsp of milk. Do not knead it, just mix all the ingredients. Also, if the dough is very soft then cover & keep it in the refrigerator for around 10-15 minutes before making the cookies.
    14. Divide the dough into 20 equal portions.
    15. Roll each portion in a 50 mm. (2”) diameter round flat nankhatai. You can make small or big in shape as you like.
    16. Place the Nankhatai Biscuits on a baking tray at equal distance. They expand on baking so it is important to maintain some distance while placing them.
    17. Garnish each nankhatai with a few almond slivers. You can even form a dent in the center using your finger and then place a charoli/chironji. Some people even make a criss cross design on top.
    18. Press it lightly to secure.
    19. Bake in a pre-heated oven at 160°C (320°F) for 20 to 25 minutes or till they are golden. The baking temperature may vary in different ovens so; keep an eye on them after the initial 15 minutes.
    20. Allow it to cool for 10 to 15 minutes.
    21. Serve the nankhatai biscuits | nan khatai biscuits | eggless Indian cookies | immediately or store in an air-tight container and use as required.
    22. If you enjoyed this Indian shortbread cookies, then check out other biscuit recipes like atta biscuit, jam biscuits, bourbon.
If you don?t have an oven?

 

    1. A lot of people who do not have an oven at home to make Nankhatai or any other cookies/ biscuits, make the recipe mixture and also shape them and take it over to a local bakery and they bake it for them at a very minimum rate.
       
tips to make nankhatai

 

    1. Make sure to use thick ghee for best results, do not use melted ghee.
    2. You can also use soft butter instead of ghee in same quantity.
    3. The dough should be crumbly and not sticky.
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per nankhatai
Energy215 cal
Protein2.6 g
Carbohydrates22.2 g
Fiber0.2 g
Fat12.9 g
Cholesterol0 mg
Sodium2.3 mg

Click here to view Calories for Nankhatai, Nan Khatai Biscuit

The Nutrient info is complete

Your Rating*

user
summaiya

March 13, 2025, midnight

Hello please tell me why my nandai khatai become hard after bake

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Summaiya, Proper creaming of ghee and powdered sugar is very important in step 2. It has to be perfectly smooth and fluffy. If that is not done properly, nan khatai may turn hard. Do try this recipe and share your review with us.

user
Neevkanak

March 13, 2025, midnight

Can we use half of vanaspati ghee and half of desi ghee in this recipe????

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Neevkanak, we have not tried with these propotions.. as the both the consistency are different..

user
sujata

March 13, 2025, midnight

I tried out this recipe yesterday night & the result of this recipe was so good. And the taste is also perfect for us. Realy so happy abt the texture of the nankhati made using vanaspati ghee. Thank you so much for the recipe. Regards, SUJATA

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Sujata , we are delighted you loved the Nankhatai recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

user
sweety thakral

March 13, 2025, midnight

5 
user
Anita Ramkumar

March 13, 2025, midnight

Is there anything else than vanaspatI we can use.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Anita, No you cannot use anything else, just follow exact recipe and we are sure you will relish them.

user
Rekha chef

March 13, 2025, midnight

Hello Mam , Instead of Vanaspati can bitter be used ?

5 
user
Urvi

March 13, 2025, midnight

Is there a substitute to vanaspati cause i live in the U.K. And not sure if I can find vanaspati. Thank you.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Urvi, We are very sorry but we have not tried with other ghee and not sure if they will work out.

user
Diksha

March 13, 2025, midnight

Hey...i tried ur recipe...turned out super awesome....can we replace mada wid wholewheat flour...if so...how much?? Can we add dessicated coconut in it to make it coconut cookies..if so..how much??

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Diksha, It will not come out with whole wheat flour, we suggest you follow the exact recipe.

user
diksha

March 13, 2025, midnight

Hi...had one more query...do we have to use ghee at room temperature or chilled one??

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Diksha, the ghee is to be used at room temperature. Try out some more recipes and share your feedback. Happy Cooking!!!

user
Foodie #651065

March 13, 2025, midnight

Love this recipe.

5 
user
Tarla Dalal

March 13, 2025, midnight

We are delighted you loved the Nankhatai recipe. Please keep posting your thoughts and feedback. Happy Cooking

user
Sulbha

March 13, 2025, midnight

I tried it today, and came out perfect _x0001F44D__x0001F3FB_ I used butter instead on vanaspati Thank you for sharing this recipe

5 
user
Rinkal

March 13, 2025, midnight

Omg! This recipe is heaven. The result is so delicious, so light and so tasty. Words are shorts to describe this beauty. Loveeeeee itttt so does my customers. They are crazy to have this. Thanks a ton Tarla Ji. You''re a rock. Love from India and Fiji Island _x0001F3DD_

5 
user
Mridula

March 13, 2025, midnight

Cani use un salted butter instead of ghee

5 
user
dhanlaxmi

March 13, 2025, midnight

can we use pure ghee instead of dalda ghee

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi, We have not tried the recipe with ghee.. you can try with ghee, but use the semi solid parts of the ghee.. Do let us know how it turned out.

user
Rashmi Pandya

March 13, 2025, midnight

Hi madam I tried the same recipe by adding Godrej vanaspati ghee but the cookies has very strange smell I need to know for making cookies and other baking stuff which vanaspati is good

5 
user
Sukhjinder Kaur

March 13, 2025, midnight

Yes I tried it today and it came out so delicious alot better than the market ones. Yumm

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

user
Mridula

March 13, 2025, midnight

Perfect recipe Thank you Tarladalal.com Loved by all at home ,also my friends and relatives ??

5 
user
Vijay shah

March 13, 2025, midnight

5 
user
Tarla Dalal

March 13, 2025, midnight

Thank you for your feedback.! Happy cooking!

user
ddaksha

March 13, 2025, midnight

Maam I am newcomer in baking, I have brought a new microwave convection combination, just confused for baking bread or biscuit which mode I have to put, generally it''s said put it in oven but which mode, pls clarify

5 
user
Tarla Dalal

March 13, 2025, midnight

You have to put in convection mode, then set the required temperature to pre-heat, and then put your prepared product in, and set the time required for baking.

user
Foodie #617240

March 13, 2025, midnight

In the video you have used 1 cup of sugar and the recipe says 1/4 Cup of sugar!!! I am confused???

1 
user
Tarla Dalal

March 13, 2025, midnight

Hello, Sorry it was a typing error which has been corrected now. 1 cup of powdered sugar is used in this recipe. Do give this recipe a try and share your review with us.

user
Gandhi Dhwani

March 13, 2025, midnight

Wow the result of this recipe as good as its image. The taste is just to the mark. The The recipe is so easy to follow and the result is really nice. The texture of the nankhatai is very important and i am so happy that it came out just perfect.

5 
user
Radha Hoizal

March 13, 2025, midnight

I tried out this recipe 2 days back,but was not happy to the mark.The rawa in the recipe has created problem I think.May be if we increase the quantity of maida and reduce the quantity of rawa may help to get good results.Moreover baking time also is varying.The time and temperature mentioned in the recipe made my biscuits burn a little,So I reduced the time(10 minutes) and this resulted in partially uncooked biscuits.Outer side was crunchy but in the middle it was partially uncooked

3 
user
Tarla Dalal

March 13, 2025, midnight

Hi Radha...We have re-tried the recipe and rectified the errors in it. Try this recipe once again and we''re sure you will love it. Do share your reviews with us then.

user
Sandhya Mhatre

March 13, 2025, midnight

The naankhatai flour is too dry, I cannot shape it in the roundels. Please help on an urgent basis. Thanks and regards!

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Sandhya, Just a few pointers that are very important like: 1. make sure you have whisked the ghee and powdered sugar mixture really well. 2. you have used vanaspati ghee only. We have tried the recipe twice and it turned out perfect , do give it one more try and let us know...

user
bk vandana

March 13, 2025, midnight

Mam can I use desi ghee instead Of vanaspati.

5 
user
Tarla Dalal

March 13, 2025, midnight

Hi Vandana No you need to use only Vanasapati to get perfect biscuits....

user
maisha mateen

March 13, 2025, midnight

So thanks mem

5 
user
Aakanksha

March 13, 2025, midnight

Can you please convert the measurements into kg

5 
user
Tarla Dalal

March 13, 2025, midnight

2 1/2 cups of plain flour (maida) is approx 325 to 350 grams, 1 1/4 cups vanaspati is approx 250 grams, 1 cup powdered sugar is approx 150 grams and 1/2 cup semolina (rava / sooji) is approx 80 grams.

user
Ruhi

March 13, 2025, midnight

Can we make it in idli maker?

5 
user
Tarla Dalal

March 13, 2025, midnight

No, nankhatai cannot be made in idli maker.

user
Aakanksha

March 13, 2025, midnight

Can this recipe be made without badam and pistacho powder ? If yes ..what changes should be done

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks for the feedback. You can make the nankhatai without badam and pistachio powder. Adjust the quantity of milk proportionately to make the dough.

user
Manshi Fadia

March 13, 2025, midnight

Hi, I preheated oven for 15 minutes. The dough was soft and everything seemed proper to me. However, it still started burning in the first three minutes. What could be the reason behind it? Thank you in advance. Regards, Manshi

5 
user
bhavya

March 13, 2025, midnight

can we do this in cooker

5 
user
Tarla Dalal

March 13, 2025, midnight

No, it has to be baked. If you do not have an oven, you can shape and give it to local bakery for baking.

user
Preeti Bhoir

March 13, 2025, midnight

I tried this recipe... Its turned out so yummy... Thank u mam for this recipe _x0001F60A__x0001F60A__x0001F60A__x0001F60A_

5 
user
Tarla Dalal

March 13, 2025, midnight

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

user
Nita Morjaria

March 13, 2025, midnight

When you say 1 cup approximately how many ozs or grams? All cup sizes vary.

5 
user
Tarla Dalal

March 13, 2025, midnight

We use standard measuring cups which are readily available in the market. 1 cup is equal to 200 ml.

user
Foodie #688952

March 13, 2025, midnight

maine amul ghee se try kiya bahut mast testy bani bahut achhi bani hai

5 
user

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