There's a specific kind of joy that comes with a perfectly made Nankhatai — that first crumbly bite, the warmth of cardamom, the way it dissolves before you've even finished chewing. It's the cookie that belongs next to a cup of chai, every single time.
This recipe uses our Nankhatai Mix, made from my own kitchen recipe: wheat flour, gram flour (besan), powdered sugar, cardamom, and a touch of baking soda. No artificial colors, no preservatives — just the real thing, ready to bake.
What You'll Need
- 1 pack It's Tasty Nankhatai Mix (120g)
- 3–4 tbsp ghee (45–55g)
- Optional: almonds or pistachios for topping
Instructions
- Preheat your oven to 350°F (180°C).
- Mix with ghee. Combine the Nankhatai Mix with ghee and bring it together into a soft dough. Start with 3 tbsp and add more if needed — the dough should be soft but not sticky.
- Shape. Roll into small balls and slightly flatten each one with your palm. They should be about the size of a large walnut.
- Garnish. Press a sliced almond or pistachio into the center of each cookie (optional, but highly recommended).
- Bake for 12–15 minutes until lightly golden at the edges. Nankhatai stay light in color — don't wait for them to brown.
- Cool completely before serving. They firm up as they cool, so resist the urge to taste-test straight from the oven (we know it's hard).
One pack makes approximately 6 cookies. Each cookie is about 80 calories.
Tips for Perfect Nankhatai
- Soft dough, not sticky. If the dough feels too dry, add ghee half a teaspoon at a time.
- Don't overbake. Pull them out when the edges are just turning golden. They'll look underdone — that's correct.
- They firm up after cooling. Give them 10–15 minutes on the rack before serving. The texture transforms completely.
Serve With
Nankhatai are made for chai. Brew a strong cup of doodh patti, set out a plate of these, and that's it — that's the whole experience.
From My Kitchen to Yours
This mix is inspired by the Nankhatai I grew up enjoying — crumbly, fragrant, and full of cardamom warmth. I created it so you can bring that same homemade magic to your table with ease.