Khasta Nankhatai ( Indian cookies)


Last year when I came across a post on nankhatais on my online food group on facebook by Priyanka Sushant Verma,recipe courtesy of Ruchi Airen, food blogger at Food fellas 4 u, I knew I had to give this a go. I didn’t realize how easy it would be to make these until I tried them, and I was so glad I did.Thanks a bunch Priyanka and Ruchi πŸ™‚



I won’t say these tasted exactly like the store bought ones because they tasted so much better , with a bonus that you derive from the joy of baking , so therapeutic ! And wait , what about the heavenly aroma that wafts through your kitchen??



  • All purpose flour/Maida : 2 cups
  • Semolina/sooji : 1 cup
  • Chickpea flour/besan : 1/2 cup
  • Clarified butter/Ghee : 1 1/2 – 2 cups (may vary to knead the dough)
  • Sugar : 1 1/2 cups (powdered)
  • Elaichi ( cardamom) powder : to granish
  • Pistachios (coarsely Pounded) to garnish


1.In a mixing bowl, mix all purpose flour, semolina, besan and sugar together.

2. Add ghee, little at a time, to the dry mixture and try to knead the dough. Do not overwork with it otherwise the nankhatais will not be flaky.

3.Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.

image1 (2)

4.Make small flat balls as shown in the picture below and place on baking sheet. Using a knife, cut a cross in the middle of each, press some cardamom powder and chopped pistachios in the middle.Rest the cookie balls in the refrigerator for another 15-20 minutes.


5.Bake at 190Β°C for 15-20 minutes (depending on the oven)

6.Completely cool on a wire rack and then store in an air tight container.


Thanks so much for taking the time to stop by:)




  1. Gauri Jayaram says:

    Hi Freda…
    I love nankhatais. They used to be my grandfather’s favourite and have been looking for a good recipe for a while. Your recipe is a bit different from what i’ve found earlier and your pictures just say it all :-). Thank you for sharing this. This is going to be my weekend baking. Will surely tell you how they turned out. Thanks again !! πŸ™‚

    • Freda @ Aromatic essence says:

      Hi Gauri! Thanks for stopping by πŸ™‚ I’m glad you loved the nankhatais, yes this recipe is a little different , but it’s absolutly delicious ! You should definitely give this a try, I’m sure you will love it !happy baking ?

  2. Amrita says:

    Lovely!!!they just look perfect. Have been longing to make such beautiful nankhatai’s. Can you please help me know if the sooji used is fine or the bigger one?

  3. Loretta says:

    Remember these so well, although I’ve never made them. Mum used to make them around Christmas time. I’ve got to give it a go, it seems simple enough πŸ™‚

  4. Gauri Jayaram says:

    Hi Freda,

    So I finally made the nankhatais from your recipe. They turned out perfect. The perfect sweetness and the perfect crumble !!
    Everyone loved it at home. Thanks a bunch !! I’ll be putting it up on my blog soon. Will share the link the day the post goes up !!
    Thanks again !! Cheers !!

  5. Anisha says:

    Just tried these nankhatais & trust me they turned out amazing!!! nice khasta nankhatai with amazing texture πŸ™‚ thank u so much for a beautiful recipe πŸ™‚

  6. richa shah says:

    hi i have a few queries
    in which rack of the oven should it b kept
    clossest to bottom or centre or top
    nd my oven does nt give that much heat on top but at bottom its hot
    so wat temp should i keep at.

    • Freda @ Aromatic essence says:

      Hi Richa! Use the middle rack, you can bake it at the same temperature as stated in the procedure. I don’t really have an idea of your oven, what you can do is, just place one cookie and check until it bakes, (keep the rest of the prepared cookie balls in the refrigerator itself). If you feel that it’s baking too soon, and the inside is still unbaked, you can reduce the temperature to may be around 180 degrees. Then bake the remainder of the batch. You will need to experiment to know what works with your oven. Good luck πŸ™‚

  7. Bharti says:

    Hi Freda!
    I wanna try this right away, but wanted to know if I could halve the recipe to experiment in the first go?
    Thanks in advance 😊

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