4.7 from 4 reviews
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By Shazia Wahid
Created on 26th Nov 2015
Nankhatai Recipe at BetterButterby Shazia Wahid
  • NANKHATAI | How to make NANKHATAI (21 likes)

  • 4 reviews
    Rate It!
  • By Shazia Wahid
    Created on 26th Nov 2015


Buttery, melt in the mouth Nankhatai brings back so many memories when they would be made at home and eaten warm straight out of the oven. Nankhatai is an Indian version of shortbread, which means they should have a short and crumbly texture. These days, everyone seems to prefer to buy ready made ones but making them after such a long time has just reminded me how simple and easy they are to make. Four ingredients are all you need to recreate this all time favourite recipe of mine. This is one recipe that my sister and I loved as we would make them all the time.

NANKHATAI, a deliciously finger licking recipe to treat your family and friends. This recipe of NANKHATAI by Shazia Wahid will definitely help you in its preparation. The NANKHATAI can be prepared within few minutes. The time taken for cooking NANKHATAI is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 24 people. The recipe details out how to make NANKHATAI step by step. The detailed explanation makes NANKHATAI so simple and easy that even beginners can try it out. The recipe for NANKHATAI can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of NANKHATAI from BetterButter.

  • Prep Time0mins
  • Cook Time30mins
  • Serves24People

Ingredients to make NANKHATAI

  • Plain Flour - 200 gms
  • Ghee - 100 gms
  • Granulated Sugar - 100 gms
  • Green Cardamom - 5

How to make NANKHATAI

  1. Melt the ghee and let it cool slightly. Powder the granulated sugar with the cardamom till it forms a fine powder.
  2. Beat the melted ghee with the powdered sugar mixture till a smooth mixture is formed. Add the plain flour and mix well till a soft dough is formed.
  3. Preheat the oven at 150°C. Shape the dough into 24 small balls and flatten them slightly. Place them on a flat baking tray. Use a knife and make an 'x' mark on the nankhatai.
  4. Bake them for 15 to 20 minutes till lightly brown. Remove and cool them on a cooling rack.
My Tip: Store the nankhatais in an airtight container. Putting the 'x' mark on the flattened balls prevents them from having a cracked surface once cooked.

Reviews for NANKHATAI (4)

Prativa Baruah18 days ago

Sarmistha Purkayasthaa year ago

ambika singha year ago
These nankhatais have been baked to perfection :)

bina bedi2 years ago
Seems easy. Can this be had with mutton curry or what do you have it with ?