Classic Nankhatai

Classic Nankhatai is a buttery, cardamom‑kissed cookie that turns your kitchen into a little Indian bakery-just a handful of simple ingredients and a short 15‑minute bake. Mix maida, besan, semolina, powdered sugar, cardamom, and a touch of baking powder, fold in ghee, shape into bite‑sized rounds, chill for 20 minutes, then bake at 180°C until the edges are light golden. The result? Crisp, fragrant biscuits that pair perfectly with chai, coffee, or your favorite festive thali.

Ingredients

Maida (all-purpose flour) – 1 cup
Besan (gram flour) – ½ cup
Rava (semolina) – 2 tbsp
Powdered sugar – ½ cup
Ghee (melted, not hot) – ½ cup
Cardamom powder – 1 tsp
Baking powder – ¼ tsp (optional)
Almonds or cashews – for garnish

Instructions

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Steps

In a mixing bowl, add melted ghee and powdered sugar. Whisk well until it becomes light and creamy.

Add cardamom powder and give it a quick mix.

Now sift together maida, besan, rava, and baking powder into the same bowl.

Mix gently until it forms a soft, smooth dough that holds its shape — don’t knead too much.

Shape small balls, place an almond or cashew on top.

Bake at 180°C (350°F) for 15–18 minutes, or until the edges turn light golden.

If baking in a cooker, preheat it with salt for 10 minutes, place the cookies on a plate, cover, and bake on low flame for about 18–20 minutes.

Cool completely before storing — they’ll turn perfectly crisp once cooled.

For a wholesome twist, try the same recipe with ragi flour (check the linked reel)! 💛🍪

Tips & Notes

💛 Perfect with: Chai, coffee, or your festive thali!