Apricot Jam Nankhatai

Nankhatai is an Indian style cookie that has lovely flavour of desi ghee. And by piping apricot jam into their centres, their taste is enhanced further This recipe has featured on the show Khanakhazana.

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Apricot Jam Nankhatai
Main Ingredients Apricot jam, Gram flour
Cuisine Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg

Ingredients list for Apricot Jam Nankhatai

  • as required Apricot jam
  • 1/2 cup Gram flour (besan)
  • 1 1/2 cups Refined flour (maida)
  • 3/4 cup Powdered sugar
  • 1/4 teaspoon Green cardamom powder
  • 1 teaspoon Baking powder
  • a pinch Baking soda
  • 1/4 cup Pistachio powder
  • 3/4 cup Ghee
  • for garnish Pistachio slices


  1. Preheat oven to 180ºC. Line a baking tray with a silicon mat.
  2. Take gram flour in a mixing bowl, add refined flour, powdered sugar, green cardamom powder, baking powder, baking soda andpistachio powderand mix well.Add ghee, mix and knead into stiff dough.
  3. Divide dough into small equal portions, flatten eachslightly, make a slight dent in the center and place them on the lined baking tray. Keep the tray in the preheated oven and bake for 6-8 minutes.
  4. Remove from oven, pipe out jam into the dents and place the tray back in the oven. Bake for 4-5 minutes more.Take the tray out of the oven, garnish with pistachio slices and set aside to cool them down to room temperature.
  5. Serve or store in air tight container.