Nankhatai- another variety of cookies, but in Indian touch having crumbly, soft, smooth baked egg-less cookie. This dessert mostly prepares at households during the festivals. In Goa, at the time of Christmas, this sweet is distributed as goodies. It’s available in any bakery or shop in the country and equally liked by the kids as well as elders especially, during the tea time. You can prepare in bulk also and store in an airtight container so that to enjoy the next few days also.

If you are fond of Nankhatai, then it can be easily prepared at home. There are many methods to cook it, but here we are providing the recipe in which we are using semolina (rava/sooji) instead of gram flour as it gives crispy texture to the cookie. As Rakshabandhan is coming and any festival is incomplete without sweets so rush to the market and collect all the ingredients of the Nankhatai, which we have mentioned below and go to the recipe too.

Let’s begin with the recipe of Nankhatai (Traditional Indian Biscuit):


Required Ingredients

  • 1 cup of Maida (all purpose flour)
  • 2 tbsp of Semolina (rava/sooji)
  • ¼ tsp of Baking Soda
  • A pinch of Salt
  • ½ cup+1 tbsp of Ghee
  • ½ cup of Sugar (crushed)
  • ¼ tsp of Green Cardamom Powder
  • 1 tbsp Pistachio (finely chopped)


  • Take a bowl and filter Maida in it and add semolina, baking soda and salt.
  • Mix all the ingredients properly with the help of a spoon.
  • Now, in another bowl, add crushed sugar and ghee. Stir them using a wired whisk, until smooth and soft.
  • Add cardamom powder and again stir well.
  • Now, add ingredients (used in step 1) into the smooth paste and mix properly.
  • Make dough with the help of hands.
  • Preheat the oven to 180°C for at least 10 minutes. In between, divide the dough into 18 equal portions.
  • Make round shaped balls of each portion.
  • Cover the baking tray of the oven with the parchment paper or an aluminum foil.
  • Slightly press each ball with your palms to give them a patty like a shape.
  • Place them over a baking tray and garnish each with finely chopped pistachio and press gently with your finger.
  • Place the baking tray in preheated oven and bake them around for 15-18 minutes, till cookie starts to turn light golden in color.
  • Now, transfer the cookies from baking tray to the cooling rack. This time, cookies will be soft but as they cool down, become hard and crispy.
  • They are ready to enjoy.