Thandai Nankhatai | Thandai Cookies Or Butter Biscuits - Indian Holi Festival Sweet Recipe

5 from 4 votes

Thandai Nankhatai is a classic and rich, melt-in-mouth Indian cookie or bakery-style biscuits that are a perfect treat for Holi this year.

Prep Time10

Cook Time25

Total Time35

Course: Desserts, sweets

Cuisine: Coastal Karnataka, Indian

Diet: Vegetarian

Servings: Nankhatais

Calories: 116kcal

Author: Kushi

Note: No liquid is added to make nankhatai dough.
In a bowl, combine flour, baking soda, salt, thandai powder, powdered sugar, and mix. Now add shortening (or ghee) and mix well till the dough is formed. Cover and keep it aside for 30 minutes.
1 ½ cups All purpose flour, ¾ teaspoon Baking soda, ⅛ teaspoon Salt, ½ cup Thandai powder, ¾ cup Powdered sugar, ⅔ cup Ghee
Preheat the oven to 300 degrees F or 150 degrees C.
Pinch golf size balls from the dough, lightly press, and place them on a baking tray lined with parchment paper one inch apart. Check out the video here of thandai nankhatai. You can also press gently with a fork to give it a nice look.
Bake for 20 to 25 minutes or until cracks are formed on the top, and it becomes light in color. Do not overbake the cookies as it will become hard. Every oven behaves differently, and its actual internal temperature varies. Therefore, depending on your oven and the size of your nankhatai, the cooking time may vary. Keep an eye after the 12 to 15-minute mark.
These cookies won’t brown like other cookies, but cracks develop on their surface, a sign of perfectly baked nankhatais. Sometimes, they may look soft when they come out of the oven but will crisp up as it cools down completely.