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Nankhatai is crunchy & delicious eggless Indian cookies made by using ghee, flour, cardamom powder, and nuts. Make these bakery-style cookies at home using simple to follow instructions.
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Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Snacks
Cuisine Indian
Servings 20 cookies



  • In a bowl, sieve together the all-purpose flour, chickpeas flour, and sooji/rava. Then add salt and mix until combined.
  • In a stand mixer, add Ghee/Butter, Sugar, and crushed Saffron strands. Mix these at medium speed until the mixture is smooth & fluffy in texture.
  • Then lightly mix flour to the butter & sugar mixture until it forms like a dough. Wrap the cookie dough in a cling wrap and refrigerate for 30 minutes.
  • In a baking tray, line the parchment paper. Then take the dough out and make equal size balls from the dough. The dough balls should be around 1-inch in diameter. Place these on the baking tray.
    (Note: Lightly flatten the dough and place the dough a little apart).
  • Preheat the oven to 350°F. Place the baking tray in the refrigerator again for 15-20 minutes until the oven preheats.
  • Once the oven preheats. take the baking tray out of the refrigerator and add chopped nuts on top of the dough balls.
  • Place the baking tray in the preheated oven and bake for 20 minutes at 350°F or until the bottom of the cookies starts to change color.
  • Remove the cookies from the baking tray and let them cool completely. Store in an air-tight container and enjoy!.


Ghee should not be melted, it should be in a semi-solid state. When using butter, just make sure it is at room temperature & not melted.
You can use any flour to make Indian Cookies/Nakhatai.
Once the dough is prepared, don't forget to store it in the refrigerator. This will help in providing a nice texture to the cookies.
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Keyword Nankhatai, Indian Cookies, Eggless Cookies
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