If you’ve never baked nankhatai before, imagine a cookie that’s buttery and crumbly like shortbread but with a faint nutty flavor from gram flour and semolina. They’re quick to make, lightly spiced by tradition, and perfect with a cup of tea or coffee.
What I love most is that you can enjoy them warm straight from the oven or cooled, when they become even more crumbly and delicate.
Why you’ll love this recipe
- Buttery and melt-in-the-mouth texture
- Uses simple pantry ingredients
- Naturally eggless
- Perfect for teatime, festive trays, or edible gifts
Nankhatai (Easy Indian Cookies)
Ingredients
Dough
- 7 tablespoons unsalted butter softened
- ½ cup granulated sugar
- ¾ cup all-purpose flour
- ½ cup chickpea gram flour
- ⅓ cup fine semolina
- ½ teaspoon baking soda
Topping
- 2 tablespoons sunflower seeds or pistachios
Instructions
- Preheat oven to 375°F (190°C) or 340°F (170°C fan). Line a baking tray with parchment paper.
- In a large mixing bowl, beat the butter and sugar together for about 3 minutes until light and creamy.
- In another bowl, whisk together the flour, chickpea flour, semolina, and baking soda.
- Add the dry ingredients to the creamed butter mixture in batches. Gently fold until it forms a soft dough—do not overmix.
- Divide the dough into 1 oz (25 g) pieces and roll into balls. Place on the prepared tray, leaving space between each.
- Flatten each ball slightly with your fingers. Press sunflower seeds or pistachio pieces into the center.
- Bake for 18–20 minutes, rotating the tray halfway through, until golden.
- Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to 2 days.
Notes
- For extra flavor, add ½ teaspoon cardamom powder to the dough.
- Swap pistachios with almonds, cashews, or seeds.
- Nankhatai taste best the day they’re baked but can be stored in an airtight tin for a couple of days.
- If you prefer a sweeter cookie, increase sugar by 10–15 g.
Flavor Twists
- Add saffron strands steeped in warm milk for a festive version.
- Dip one side in melted chocolate once cooled.
- Mix in a little desiccated coconut for added texture.
- Add a pinch of cardamom powder to the dough for a classic Indian bakery-style touch.
- Swap pistachios for chopped almonds or cashews on top.
- Sprinkle rose petals after baking for a fragrant finish.
- Add a bit of orange or lemon zest to the dough for a citrusy lift.
- Mix in a teaspoon of cocoa powder for a chocolatey variation.
- Use brown sugar instead of white for a deeper, caramel-like flavor.
- Add a tiny pinch of nutmeg or cinnamon for a warm, spiced undertone.
- Replace semolina with ground oats for a slightly nuttier texture.
- Make thumbprint nankhatai by pressing a dent in the center and filling with jam after baking.
- Add a handful of finely chopped dried fruit like raisins, cranberries, or apricots for a chewy contrast.
Nutrition
Frequently Asked Questions
Can I make nankhatai without semolina?
Yes, but the semolina adds that slightly grainy, crumbly texture. Replace with equal weight of plain flour if needed.
Can I make nankhatai vegan?
Yes, substitute the butter with a good plant-based margarine or vegan butter.
Why is my dough too crumbly?
If the dough won’t bind, add 1–2 teaspoons of milk until it comes together.
How long do they keep?
They’re best fresh but keep well for 2–3 days in an airtight tin.
Can I double the recipe?
Yes, just keep baking time the same but bake in batches.
Nankhatai are the kind of cookie that turn a simple tea break into something special. They’re rustic yet elegant, with just enough richness to feel indulgent without being too heavy. If you’ve only ever had store-bought biscuits, you’ll be surprised by how tender and aromatic these are when baked fresh at home.
If you try this nankhatai recipe, I’d love to hear how it turned out — leave a comment below. You can also follow along on Instagram, YouTube, or save the recipe on Pinterest to bake later.
Have a question or something to share? Leave a comment below!