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Photo of Nankhatai by Deepika Goyal at BetterButter


Deepika Goyal
35 minutes
Prep Time
15 minutes
Cook Time
25 People
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The weather is great outside and a hot cup of tea is ready. The only thing missing is a soft, crumbly cookie and what if I tell you the cookie has Indian flavors! Yes, so here it is: Nankhatai - It has everything that we look for in a biscuit!

Recipe Tags

  • Egg-free
  • Easy
  • Everyday
  • Indian
  • Baking
  • Freezing
  • Snacks
  • Egg Free

Ingredients Serving: 25

  1. 1 Cup Ghee/Clarified butter
  2. 1 Cup Castor Sugar
  3. ½ Cup All Purpose Flour
  4. ½ Cup Whole Wheat Flour
  5. ¼ Coarse Semolina
  6. ¼ Chickpea Flour
  7. ½ teaspoon Baking Powder
  8. ¼ teaspoon Baking Soda
  9. ¼ teaspoon Cardamom Powder
  10. A pinch of Salt
  11. Pistachios, chopped into halves


  1. In a bowl beat ghee and castor sugar until light and fluffy and extremely pale in color.
  2. In a bowl, put all the remaining ingredients (except pistachios) together and mix them well.
  3. Now mix the ghee and sugar mixture with the dry ingredients (step 2) together and form a dough.
  4. Refrigerate the dough for at least 20 minutes.
  5. Roll the dough into ball-like shapes and place them on lightly greased cookie sheet.
  6. Place the pistachios on top and press in lightly.
  7. Bake in a preheated oven at 180°C for around 15-17 minutes

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Danor Jhe
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