Nankhatai (Indian Cookies)


  • 1 cup all purpose flour
  • 1/4 cup gram flour (besan)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp sooji (semolina)
  • 1/8 tsp nutmeg powder
  • 1/2 tsp cardamom powder
  • 1/2 cup ghee at room temperature
  • 1/2 cup sugar powdered
  • 1/2 tbsp yogurt
  • 1-3 tbsp milk

Method –

  1. Cream the ghee and powdered sugar with an hand mixer
  2. The mixture should be smooth, light and creamy
  3. Sift all purpose flour, gram flour, baking powder and baking soda and set aside
  4. Add yogurt to the ghee sugar mixture and mix very well
  5. Add the sifted dry ingredients to the mixture
  6. Also add the semolina, cardamom powder and nutmeg powder
  7. Gently mix everything. Do not knead.
  8. Just mix and gather to a smooth dough
  9. If the mixture is too crumbly, add 1-3 tbsp of milk
  10. Mix lightly and make a dough
  11. Pinch medium sized balls from the dough
  12. Roll them evenly
  13. Slightly flatten them
  14. Place the balls on a baking tray keeping some space between them as they expand while baking
  15. Bake in a pre heated oven at 180°C for 20-25 minutes till light golden

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s