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4.14 from 15 votes

Nankhatai-desi cookies

Nankhatai can also be made on a cast iron pan.However,there will be slight change in measurements.
Prep Time20 mins
Cook Time40 mins
Course: Desserts
Cuisine: Indian
Keyword: indian shortbread cookies, nankhatai
Servings: 20


  • 1 ½ Cup atta/wholemeal flour
  • ¼ cup sooji semolina
  • ¼ cup besan/chickpea flour
  • ¾ cup butter/ghee
  • ½ cup powdered sugar
  • ¼ teaspoon elaichi/cardamom powder
  • teaspoon baking soda


  • 1 tablespoon coarsely powdered pistachios


  • Heat the butter/ghee until warm.keep it aside.
  • Mix all the dry ingredients and baking soda.
  • Add the melted ghee/butter and mix the flour in a crumbly texture.
  • Take a small portion of the dough.Roll it with hands to make a round ball.
  • Press it lightly to make a flat cookie,at least 1 inch thick.
  • Draw an incision in the shape of a cross using a fork/butter knife.
  • Garnish with pistachio,press it a bit on the top of the cookie.
  • Place the cookie on a greased tray or over a baking paper.
  • Ensure that they is enough space for them to cook because they will expand and double up in size.
  • Preheat the oven at 180 deg C for 5 minutes.
  • Bake the cookies at 180 deg C for 10 minutes.
  • Check the nankhatai and bake for further 5-­7 minutes until golden brown.
  • Keep it aside to cool.Store Nankhatai in an air-­tight container.Enjoy with tea or coffee.


You may use plain flour instead of whole wheat flour which is used in the traditional recipe.
We have used wholewheat flour because it is healthier.
You may use any nuts like almonds,macadamia,walnuts,pine nuts for garnish.