There’s something deeply comforting about the aroma of freshly baked Nankhatai filling the kitchen. These golden, melt-in-the-mouth cookies are a traditional Indian favourite made with flour, ghee, and sugar. Simple, fragrant, and utterly delicious, this nankatai recipe captures the essence of homemade sweetness. Perfect for festive celebrations and tea-time treats, it’s a biscuit that never goes out of style.
What is Nankhatai?
Nankhatai or Nankhatai biscuit is a traditional Indian shortbread cookie loved for its delicate crunch and rich, buttery flavour. Originating from the old bakeries of Gujarat and Maharashtra, this humble treat quickly became a household favourite across India. Made with maida, besan, and ghee, every bite offers a soft, crumbly texture that pairs beautifully with chai. The recipe’s charm lies in its simplicity. It has no fancy ingredients, just age-old goodness baked to perfection. Whether enjoyed during festivals or as an everyday snack, this nankhatai recipe brings the nostalgia of homemade warmth to every plate.
Nankhatai Recipe Overview
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Prep Time: 10 minutes
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Cook Time: 20–25 minutes
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Course: Dessert / Snack
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Cuisine: Indian
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Serves: 10–12 pieces
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Calories per serving: Approximately 120 kcal
Ingredients for Nankhatai Recipe
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1 cup maida (all-purpose flour)
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2 tablespoons besan (gram flour)
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1 tablespoon sooji (semolina)
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½ cup powdered sugar
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½ cup ghee (soft, not melted)
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½ teaspoon baking powder
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¼ teaspoon cardamom powder
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A pinch of salt
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Chopped pistachios or almonds for garnish
Nan Khatai Biscuit Recipe: Step-By-Step Instructions
Follow these easy and detailed steps to make bakery-style nankhatai at home.
1. Preheat the oven: Begin by preheating your oven to 170°C (340°F) for about 10 minutes. This helps the cookies bake evenly. Line a baking tray with parchment paper or grease it lightly with ghee.
2. Mix the dry ingredients: In a large bowl, combine maida, sooji, besan, cardamom powder, baking powder, and a pinch of salt. Mix everything well using a whisk so the ingredients are evenly distributed. This blend of flours gives the nankhatai biscuit recipe its perfect crumbly texture.
3. Cream ghee and sugar: In another bowl, add soft ghee (not melted) and powdered sugar. Beat them together using a whisk or hand blender until the mixture turns creamy and pale in colour. This process adds air, making the Nankhatai light and soft after baking.
4. Prepare the dough: Slowly add the dry mixture to the creamed ghee and sugar. Mix gently using a spatula or your hands until the dough comes together. It should feel soft and smooth, not sticky. Avoid overmixing to retain the melt-in-mouth texture.
5. Shape the cookies: Divide the dough into small equal portions and roll them into smooth balls. Flatten each slightly with your fingers. Arrange them on the baking tray, leaving space in between, as they expand slightly while baking. Top each with chopped pistachios or almonds for garnish.
6. Bake the Nankhatai: Place the tray in the preheated oven and bake for 20–25 minutes or until the Nankhatai turn light golden. Keep an eye toward the end to avoid overbaking. The cookies may look soft when hot, but will firm up beautifully as they cool.
7. Cool and store: Remove the tray and allow the Nankhatai to cool completely on a wire rack. Once cooled, transfer them to an airtight jar to keep them crisp. They stay fresh for up to 10–12 days at room temperature.
With this detailed nan khatai biscuit recipe, you’ll have perfectly soft, buttery, and aromatic cookies every time, just like the ones from your favourite local bakery.
Tips for Making Perfect Nankhatai Recipe
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Use pure ghee: Always use good-quality desi ghee for authentic taste and aroma. It’s the key ingredient that gives nankhatai its melt-in-mouth texture.
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Avoid melted ghee: Soft ghee works best. Melted ghee makes the dough oily and changes the texture.
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Do not overmix the dough: Mix gently until it just comes together. Overmixing can make the cookies hard.
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Preheat the oven properly: A well-preheated oven ensures even baking and prevents undercooked centres.
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Maintain spacing on the tray: Leave enough room between cookies since they spread slightly while baking.
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Check colour while baking: Bake only until the edges turn light golden. Overbaking will make them dry.
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Cool completely before storing: Let the Nankhatai cool on a wire rack before storing in jars to keep them crisp.
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Add flavour variations: Try rose essence, saffron strands, or nutmeg powder for unique festive twists.
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Use the right appliance: The Wipro Vesta OTG provides even heating, helping you achieve perfect golden Nankhatai every time.
About Wipro Vesta OTG for Perfect Nan Khatai Biscuit Recipe
The Wipro Vesta Oven toast griller makes your nan khatai biscuit recipe effortless and professional. With a 28-litre capacity and 1600W heating power, it ensures even baking and perfect golden results every time. Its Smart Cook Function lets you prepare over 50 recipes with ease, ideal for beginners and home bakers. You can bake, toast, roast, or grill seamlessly while maintaining the cookies’ soft, crumbly texture. Equipped with intuitive controls and QR-guided recipes, the Wipro Vesta OTG delivers consistency, convenience, and bakery-style perfection straight from your kitchen.
Conclusion
Making Nankhatai at home is simple, rewarding, and incredibly aromatic. With just a few basic ingredients and the right technique, this nankatai recipe delivers cookies that are crisp on the outside and soft at the centre. Whether you bake them for festivals, guests, or tea-time indulgence, they bring a nostalgic touch of Indian tradition to every bite. Using the Wipro Vesta OTG, you can achieve bakery-style perfection effortlessly, turning your kitchen into a space filled with warmth, sweetness, and the scent of freshly baked Nankhatai recipe.
FAQs
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Can I make Nankhatai without an oven?
Yes, you can easily make nankhatai in a thick-bottomed kadhai. Spread a layer of salt at the base, place a stand inside, and preheat it for 10 minutes on medium heat. Then bake the cookies in a covered pan until golden.
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Why did my Nankhatai turn hard?
Hard texture usually happens when the dough is overmixed or when melted ghee is used. Always use soft, room-temperature ghee and mix the dough lightly for the best results.
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How long can I store homemade Nankhatai?
You can store your nankhatai biscuit recipe in an airtight jar for up to 10- 12 days. Make sure they are completely cooled before storing to keep them crisp.
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Which appliance gives the best baking results for Nankhatai?
The Wipro Vesta OTG ensures even heat distribution and consistent golden colour, helping you bake a perfect Nankhatai recipe every time without any uneven browning or soggy centres.
