Nankatai are melt in mouth, flavorful, eggless Indian biscuits or shortbread cookies prepared using just 5 ingredients.
**This is my old blog post updated with new pictures.**
The bakery near our house had one of the best nankhatai and whenever we had guests visiting our house, this would be our common tea time snack because it’s loved by all. Nobody can stop eating just one. So we always get it in large numbers 🙂
I have tried to replicate and recreate the old beautiful memories. Nankhatais are popular bakery style Indian biscuits. There are variations in which this nankhatai can be prepared. You can even use combination of flours. Traditionally all purpose flour (maida) is used and this is my grand moms recipe. Narayan Katar or Nankhatai is prepared and served this way in Konkani cuisine, coastal Karnataka.
I have followed this recipe below multiple times and so have my readers. A no fail recipe. You can also check out my variations to nankhatai like
- Wheat Nankhatai -This is prepared using whole wheat flour
- Ragi Nankhatai – Mixture of flour and ragi
My family just loves it. I don’t miss the bakery cookies anymore. Make sure your reserve some for you even before you serve because this will disappear in no time :-). This is also called narayan katar in konkani and is similar to pecan sandies available here in the United States.
How to serve Nankhatai?
Serve it as a snack with a cup of coffee or tea or as a sweet after lunch or dinner. This is a very good and simple recipe to make at home for any special occasions or festivals like Ganesh Chaturthi, Navratri, Diwali, Holi or even give it as gift for Raksha Bandhan or Christmas.
What are the ingredients used to make Nankhatai or What is Nankhatai made of ?
Flour : As I said traditionally only maida or all purpose flour is used. You can combine wheat flour, besan or even ragi flour. To make it healthy, make it with whole grain flour.
Fat : My grand mom prepares it only with dalda or shortening. I have tried it even with ghee in semi solid state. I like both the versions and they are unique in their own way.
Sugar : I use granulated fine sugar for all my baking recipes. If you are in India you make sure to powder the sugar in mixer.
Cardamom powder : Powder the cardamom seeds in mortar pestle or add the seeds along with sugar when you powder them. You can even add vanilla flavor or nutmeg if desired.
Baking soda : This is used mainly to make it fluffy, airy and crisp. If this is skipped, cookies will be dense.
Salt : Optional ingredient but adding a pinch to your cookies gives bolder flavors, makes everything taste better.
How to make the best Nankhatai or butter cookies from scratch ??
No liquid is added to make nankhatai dough. In a bowl combine flour, fine sugar, baking powder, cardamom powder, salt and mix. Now add shortening (or ghee) and mix well till the dough is formed. Cover and keep it aside for 30 minutes.
Preheat the oven to 300 degree F. Form around 16 golf (or table tennis) size balls and place it in a baking tray lined with parchment paper. Make sure you keep some space between them, at least 1 inch apart.
Bake for 20 to 25 minutes or until cracks are formed at the top and bottom becomes light golden in color. This is very important. Do not over bake the cookies. Since oven temperature varies it may take more or less time. Keep checking it.
These cookies own’t brown but cracks are formed for perfect nankhatais. They may look soft when they come out of the oven but will crisp up as it cools down completely.
For those who want to use ghee, make sure you use them in semi solid state or even use butter at room temperature (semi solid state). The texture of cookies and time for baking may vary accordingly.
How to make nankhatai in microwave convection mode?
Preheat the microwave oven to convection mode 180 degree c. Then bake nankhatais for 15-20 mins or until it’s done.
How to store nankhatai cookies or butter biscuits?
You can store nankhatais in air tight container for up to 10 days.
Detailed Recipe for Nankhatai
Nankatai are melt in mouth, flavorful, eggless Indian biscuits or shortbread cookies prepared using just 5 ingredients.
- 1 1/2 cups All purpose flour or Maida
- 3/4 tsp Baking soda
- 3/4 cup Fine sugar or Powdered sugar
- 1/4 tsp Cardamom powder
- 1/8 tsp or A pinch of Salt (Optional)
- 2/3 cup Ghee or Vegetable shortening (also known as dalda or clarified butter)
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In a bowl add flour, baking soda, sugar, cardamom powder, salt and mix.
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Now add shortening (or ghee) and mix to form the dough. Note that I have not added any water for the dough. Vegetable shortening (or ghee) binds everything together. Cover it and keep this aside for atleast 30 minutes.
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Preheat the oven for 300 degree F / 148 degree C.
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Form 16 golf size balls from the dough and place it in a baking tray lined with parchment paper, at least 1 inch apart.
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Bake it for about 20 to 25 minutes or until cracks are formed on the top and it becomes light golden at the bottom. This is very important. Do not over bake the cookies. Since oven temperature varies it may take more or less time. Keep checking it.
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These cookies may look soft but will crisp up once it cools completely.. Allow it to cool down for about 10 – 15 minutes.
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Nankhatai is now ready. Serve with a cup of coffee or tea and enjoy.
- You can also check out my variations to nankhatai like Wheat Nankhatai, Ragi NankhataiÂ
- For those who want to use ghee, make sure you use them in semi solid state or even use butter at room temperature (semi solid state). The texture of cookies and time for baking may vary accordingly. I have tried making it with ghee and it tastes great!
- You can store in air tight container for up to 10 days.
- You can also bake this in microwave on a convection mode. Preheat the microwave oven to convection mode 180 degree c. Then bake nankhatais for 15-20 mins or until it’s done.
- Baking time depends on the size of the nankhatai, so adjust accordingly. Smaller ones generally take between 10 to 15 mins and larger cookies will take 20 to 25 mins.
- These cookies own’t brown but cracks are formed for perfect nankhatais. They may look soft when they come out of the oven but will crisp up as it cools down completely.
- Every oven is different in how the temperature is maintained and heat is circulated. So baking time may very slightly.
- In USA, fine granulated sugar is readily available in market. In India, sugar which we use at home is coarse, so grind it in mixer to get it to powdered form before adding it to form the nankhatai dough. This powdered sugar is different from confectioners sugar.Â
If you like this Indian sweet or dessert recipe,
Don’t miss to check out some of my popular and delicious Indian desserts and sweets to try this festival and holiday season.
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Wow dear Kushi it looks really delicious..I m looking for the recipe…thanks for sharing it 🙂
Thank you Jolly 🙂
My fav:-) looks yum dear
Thank you Vidya 🙂
Really…I love its melt in mouth nature..looks so perfect
You are right, I love how they melt away in the mouth. Thank you for the comment 🙂
These cookies look perfectly awesome Kushi 🙂
Thank you dear!
Wow these look so easy ☺ Khushi can we use atta instead of maida?
Parinaaz, yes they are very easy to make. I have not tried making it with atta because I was trying to replicate the store bought nankhatais that are prepared using maida, but I am sure it may be worth a try. Please do let me know how they tasted.
I love naan-khatai and yours look so so yummy! I wish I could have 4-5 of these right away!
Anu, thank you for the lovely comment. Yes – you are more than welcome to have these.
I too tried it recently…kids will love it for sure!!
Oh great!! yes, I agree with you 🙂
my favorite! love it!!
ditto, since childhood. I have so many beautiful memories 🙂
Looks so delicious kushi…can feel the melt..want to grab a few right away!)
Padma, you are more than welcome to grab some. Thank you for the lovey comment 🙂
Hi Kushi
Ur Nankhatai look very tempting..Can i use butter or ghee for making these.
Tnx
Anchal
Sorry for the delay dear. You can use. but the baking time will be different.
I have been thinking about nankatai from this morning and guess what I see on landing here – some awesome nankatais! Delicious dear! 🙂
Thank you so much dear 🙂
The nankhatais look so perfect Kushi, the texture is too good..
Thank you so much Hema 🙂
Nankhatai looks so tempting! Beautiful Kushi
Thank you Jyothi 🙂
Oh, wow! These shortbread cookies look so soft and delicious! I bet they just melt in your mouth too.. I really need to make these soon!
Thank you so much dear Joscelyn 🙂
Kushiiii… This is my favorite mommy’s special recipe…. You have made it perfectly and it looks very similar to my moomy’s nankhtai..
After reading this recipe post… I truly miss my mom very much
Thank you so much for the lovely comment Priya 🙂
Khushiji….
Can butter or desu ghee be used in place of dalda/vegetable shortening..n cooking mode n timing in microwave
Yes you may use desi ghee or butter. Microwave should be in convection mode, should probably take the same amount of time as mentioned in the post. But honestly I have never baked anything in a microwave. You may want to check the microwave manual for exact timing.
You know what Kushi, I love the sweet sooo much. Love to make it soooon.. Looks superbb.. 🙂
Thank you dear 🙂
will you plz converted this measurements into gram
I think can be googled 🙂
Did you use Crisco vegetable shortening? What else can I use instead of dalda or vanaspati.
You can use even butter or vegetable oil but the time to bake, and the taste will vary accordingly.
These look great! Will definitely try.. thanks for sharing!
Thank you Prerna 🙂
Just made these, very nice and crunchy…I just thought the soda was a bit obvious, can the quantity be reduced, or it will affect the puffiness and crunch.
I think it depends on the brand of soda. With some caution I would say – yes you can reduce it slightly. The lightness of the cookie depends on baking soda – else they would be flat and quite dense.
Thanks so much for the recipe. My grandmother used to make these but over time I had misplaced the exact proportion of the ingredients and have been looking for it ever since!
These cookies look so delicious and perfect with a cup of coffee ♥
I’ve never seen this before, they look really nice and I can’t wait to try them 🙂
I haven’t heard of these before, but they look delicious. I will definitely be trying them.
These look absolutely delicious. I love that you only need five ingredients too.
These look fabulous! Can’t wait to give them a try!
These Nankhatai’s look delicious and yum. Thanks for your recipe.
These look delicious! homemade is always better thanks for sharing
Well these look amazing! I love a good shortbread cookie, they are the best. Definitely trying this with a cup of coffee!
Oh my goodness these look and sound marvelous! I love a soft cookie like this…perfect with a cup of coffee. I also love how simple this recipe is and now I have no excuse not to make it! 😀
These cookies look so light and flaky! Perfect for tea time or a nice after-dinner treat with coffee.
At what temp. Should I bake it?
300 degree F or 180 degree C. If convection mode on microwavw, please check tips.
I love that these are only 5 ingredients! My kind of cookie, so easy!!
Shortbread cookies are one of my favorites! I love the bite the cardamom gives too. Thanks for sharing.
Mmmmm, these cookies are so inviting! And that shape is so unique you want to make these as soon as possible! Can’t wait 🙂
I love how quick and easy these cookies are! So cute, and the cardamom gives such a nice flavor.
I cant say that I have ever had a real Indian desert, let alone these nankhatai. But I am loving the sound of them. I am not an overly sweet snack person – and these cookies sound perfect, like you suggest, with tea. I can’t wait to give them a try!
Wow! These are so good and I love traditional Indian food! I had never had these before but they didn’t dissapoint!
These are baked to perfection. Surely tasty and yum. Great for the festive seaon.
Beautiful images and awesome recipe. I have never baked nankhatai but used to enjoy these in my childhood. I will definitely try this recipe since it triggers my childhood memories.
I love how simple and flavorful these biscuits are!
I love the simple ingredients, thanks for sharing!
This is my kind of cookie – quick, easy and melts in my mouth!!
5-ingredients sounds perfecttt, sometimes I need sweets but my pantry is looking light!
I love trying different cuisines – especially when it’s something simple that I feel confident I can make. These look delicious!
These absolutely lovely and delicious! I know the family will love these for sure! Making them this week! Thanks for this recipe!
These cookies are really cute! Moreover, they seem easy to make! I am gonna spoil my family with this deliciousness!
I can’t believe you only need 5 ingredients for these – they look so good! I should definitely give them a try some time soon!
These look so good! I love that they are melt in the mouth and only need a few ingredients.
I have never tried this kind of cookies, but I’m looking forward to try this recipe, they look delicious!
I LOVE these cookies! And your recipes, with such few ingredients, makes it look so easy to make. I cannot wait to give your recipe a try and get to enjoy them at home!
So easy to make and are SO good! We all loved them!
Oh Kushi, these look amazing and anything with cardamom in it always gets my vote! These would make such a great addition to any cookie plate. I will bookmark them for Christmas.
Yum!!! Our dear neighbors would bring these over during Diwali and share it with us. As a kid, I always looked forward to them. Thanks for sharing!
What a quick and tasty treat! Exactly what I needed to cure my sweet tooth! Yum!
Wow! These biscuits look so fluffy and soft! I love how easy this recipe is and it sounds perfect as side for sure!
Love how easy these are to make!
These sound absolutely delightful! Can’t wait to try this treat!
These look simply perfect. And the cardamom flavor is really nice. Definitely great with some black coffee.
Really excited to try these!! They look soooo yummy 🙂
HI Sridevi
Have you tried this recipe with coconut oil? do you think it would work? I am not a baker and hardly make any baked goods, Please advise on this as we are vegan and I am keen to try a healthier alternative to vegetable shortening.
Many thanks
Neerali
I do not coconut oil will work. You may try with (virgin) coconut butter. Let me know how it turned out if you try using coconut oil/butter.
Hi Kushi,
I tried your recipe today, followed it to the T, however my naankhatai did not look like yours. They did not develop any cracks and were a bit hard. What could have gone wrong?
Though the tase was very good, I found them too rich and heavy. I think I would use 1/2 the quantity off ghee the next time I make them. Would that be ok?
Hi Prachi, thank you for your comment. This is a standard recipe and hundreds of my own readers have successfully tried it. Coincidentally, I baked a batch of nankhatai to satisfy my moms sweet cravings just this afternoon. While I am not 100% sure what may have gone wrong, here are some thoughts 1) Make sure the baking soda is fresh as this causes the cookies to rise and crack while baking. 2) Dont add more flour than what the recipe calls for, else the dough will be too dense. 3) Over baking the cookies can make them a bit hard. I havent really tried reducing the fat by half. Fat helps in holding the cookie together, and reducing fat significantly may lead to cookies that crumble on light touch.
hi, this made me remember my childhood. will definitely try today and update you with the result. just wanted to confirm the otg function to bake on. should it be bake mode (lower heating) or convection (bottom n upper heating with fan)… the function mode always confuses me.
thanks
rohit
We have recently tried baking these in OTG. We used Preheat and baked in convection mode, and it turns as good as in my full feature oven. The baking time however depends on the size of the nankhatai. So adjust accordingly.
thank you soo much
I loved the hint of cardamom – one of my favorite spices to bake with! Thank you!
These cookies are perfect and delicious. The fact that they are egg free is a huge plus as it means everyone can enjoy them.
I can’t wait to try this cookie recipe! I love cardamon too!
Love this easy and delicious snack! It really is a no-fail recipe.
Wow! I had never head of Nankatai before, but these look so simple and delicious. Now, I’m so excited to try them. Thank you for sharing.
These look delicious, and I love that they are eggless since my husband has an egg allergy (hence my eggless baking blog). Can’t wait to try!
These look so pretty and delicious! Perfect for afternoon tea 🙂
Wow, these Nankatai cookies look so good! I’ve never had them before but they sure do look easy to make. I can’t wait to pop one of these into my mouth!
This recipe looks so simple yet so delicious. These would be perfect in the afternoon with a cup of tea.
The texture on these cookies look perfect. They would be absolutely delicious with a cup of coffee or tea – right now!
Never heard of these before but these cookies look soooo fun and tasty! I have to give them a try!
These biscuits are absolutely amazing, so light, fluffy, and fall apart perfectly in your mouth.
This looks like such a tasty and fluffy cookie, considering what a simple list of ingredients are needed. And I love that little touch of cardamom.
These cookies look so easy and I love the way they bake up with the cracks. I am enjoying the flavor of cardamom so I can’t wait to give these cookies a try.
I don’t believe I’ve ever had these cookies before but they look very tasty. I think they’d be great with a warm cup of coffee.
These cookies sound like they’re very tasty. I loved learning about its cultural background.
Wow, this looks delicious and I am happy that I found a new recipe to prepare for my kids snacks. Thank you!
I’ve never heard of nankhati before but I love trying recipes from other countries. These look easy and delicious! On my to make list!
I love cardamom so I am going to enjoy these cookies for sure! Perfect with my cup of tea!
These are great! Now I just need a cup of tea and I am good to go! Thanks for this recipe!
Thank you for introducing me to Nankhatai! These shortbread cookies were delicious, and I love that they are simple, using only five ingredients!
Nan khatai used to be our favorite after school snack on the way home from school. This is my personal favorite and I make it almost every fortnight. It is so much better than the sugar-loaded and full of preservatives store-bought cookies.
The shape and texture of these cookies is so amazing! And the cardamom adds such a delicious flavor.
What a great twist on Shortbread cookies! These came out wonderfully and were a hit in my family.
Nankhatai is on my to-do list for so long time and your nankhatai is tempting to bake it soon.
These were such a great tea time treat when I lived in Dubai because I had so many wonderful India friends and Emirati friends who loved and gifted Indian sweets. Thanks for sharing this recipe as it takes me back!