Almond Nankhatai | How to make Almond Nankhatai

By Trisha Rudra  |  24th May 2016  |  
4.3 from 3 reviews Rate It!
  • Almond Nankhatai, How to make Almond Nankhatai
Almond Nankhataiby Trisha Rudra
  • Prep Time


  • Cook Time


  • Serves





About Almond Nankhatai Recipe

These mildly spiced, melt-in-the-mouth Indian shortbread are full of flavours and known for their crumbly texture, best enjoyed with tea or similar beverage. They're usually made around special festivals, and make for great gifts

Almond Nankhatai is a popular aromatic and delicious dish. You can try making this amazing Almond Nankhatai in your kitchen. This recipe requires 15 minutes for preparation and 20 minutes to cook. The Almond Nankhatai by Trisha Rudra has detailed steps with pictures so you can easily learn how to cook Almond Nankhatai at home without any difficulty. Almond Nankhatai is enjoyed by everyone and can be served on special occasions. The flavours of the Almond Nankhatai would satiate your taste buds. You must try making Almond Nankhatai this weekend. Share your Almond Nankhatai cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Trisha Rudra for inputs. In case you have any queries for Almond Nankhatai you can comment on the recipe page to connect with the Trisha Rudra. You can also rate the Almond Nankhatai and give feedback.

Almond Nankhatai

Ingredients to make Almond Nankhatai

  • All-purpose flour/maida – 1 cup (125 gm)
  • semolina/Sooji – 2 tbsp
  • Almond flour/Ground roasted almonds – 1/4 cup (about 30 gms)
  • Powdered sugar (granulated sugar powdered) – 3/4 cup (150 gm granulated sugar, powdered)
  • Cardamom pods – 4 or 5, powdered with the sugar
  • ghee – 1/2 cup and 4 tbsp (about 150 gms. Add more if dough is dry)
  • baking soda – 1/4 tsp
  • Salt – a pinch (skip if using salted butter)
  • Chopped nuts – for garnish

How to make Almond Nankhatai

  1. Preheat the oven at 180 C for at least 10 mins.
  2. Sieve the maida, sooji and baking soda, with the salt in a large bowl. To this add the ground almonds.
  3. Powder the sugar with the cardamom pods and add to the ghee or butter in a separate bowl.
  4. Use a wire whisk or a fork to whisk the ghee and sugar until pale and creamy.
  5. Slowly add the sifted flour to this.
  6. Make a soft, smooth dough by kneading it with your hands.
  7. Divide dough into equal proportions and make lime-sized balls, flattening them gently with your hands.
  8. Use a knife to make criss-cross patterns on the nankhatais and press down a tiny bit of dry fruit on top. (This step is optional)
  9. Place on a lined-baking tray and bake in preheated oven for 15 to 18 minutes, or light cracks form on the nankhatais and the bottoms turn lightly golden.
  10. Let them cool for a couple of minutes before removing from baking tray.
  11. Once at room temperature, enjoy

My Tip:

Ensure that the ghee or butter is at room temperature. If butter is cold, microwave for 10 seconds to soften it. Don't mix butter and ghee, add either one only. If dough is hard or dry, add a half teaspoon of ghee or milk. If dough is too soft, store in fridge for 15 mins or 30 mins and then divide into balls and bake. Alternately, you may lay cookies on baking sheet, and while oven preheats, put them in the freezer for 10 mins.

Reviews for Almond Nankhatai (3)

Isha v2 years ago

going to make ..

Kamala Chandak3 years ago

Yah! looking testy .

Outoftheoven bySakshi3 years ago