Nankhatai Mix

Authentic Homemade Cookies — Just Like Bakery-Style Nankhatai

Crumbly, buttery, and melt-in-your-mouth — that's the magic of a perfectly made Nankhatai. This ready-to-bake mix brings you the authentic taste of traditional Pakistani shortbread cookies, made with love from my kitchen, dil se 

Just add ghee, shape, and bake. No complicated steps, no extra ingredients — just pure, homemade goodness in every bite.

Why You'll Love It

• Authentic bakery-style Nankhatai flavor at home
• Made with simple, wholesome ingredients — no artificial colors or preservatives
• Ready in under 20 minutes
• Perfect with chai ☕
• Made in small batches for maximum freshness

How to Make Nankhatai

You will need:

• 1 pack Nankhatai Mix (120g)
• 3–4 tbsp ghee (45–55g)
• Optional: almonds or pistachios for topping

Instructions:

1. Preheat oven to 350°F (180°C).
2. Mix contents with ghee to form a soft dough.
3. Shape into small balls and slightly flatten.
4. Garnish with nuts (optional).
5. Bake for 12–15 minutes until lightly golden.
6. Cool completely before serving — they firm up as they cool!

Tips:

• Dough should be soft but not sticky
• Do not overbake — Nankhatai stay light in color
• They firm up after cooling, so don't worry if they seem soft out of the oven

Serving Suggestion

1 pack (120g) makes approximately 6 cookies. Serving size: 18–20g (1 cookie) | 80 calories per serving.

Ingredients

Wheat Flour (Maida), Powdered Sugar, Gram Flour (Besan), Cardamom Powder, Baking Soda.

Allergen Information

Contains: Wheat.

May contain: Tree nuts (Almonds, Pistachios). Made in a home kitchen where allergens may be present.

Storage

Store in a cool, dry place in an airtight container. Best used within 4–6 months for maximum freshness.

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.