Nankhatai Recipe - Another variety of cookie – yogurt adds its own special taste.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Refined flour (maida), Gram flour (besan)

Cuisine : Indian

Course : Snack


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Nankhatai Recipe - How to make Nankhatai


Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium


  • Refined flour (maida) 2 1/2 cups

  • Gram flour (besan) 1/2 cup

  • Ghee 1 cup

  • Powdered sugar 1 3/4 cup

  • Yogurt 1/4 cup

  • Ammonia 1 teaspoon

  • Green cardamom seeds coarsely ground1/4 teaspoon


Step 1

Cream together ghee and sugar in a food processor. Add yogurt and process again. Give rest for ten minutes. Sieve together refined flour, gram flour and ammonia.

Step 2

Add green cardamom powder and mix. Add the flour mixture to ghee and sugar mixture and cream again. Remove the dough in a bowl and give rest for half an hour.

Step 3

Preheat the oven to 180°C. Grease a baking tray. Make thirty small balls from the dough and place them on the tray keeping some space between each.

Step 4

Bake in the preheated oven at 180°C for twenty to twenty five minutes.

Step 5

Let them cool on the tray for some time and then place them on wire racks to cool thoroughly. Store in an airtight container.

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