Jump to Recipe Jump to Video Print Recipe

Wheat flour nankhatai is a beloved Indian shortbread cookie known for its rich, buttery flavor and crumbly texture. Made from wheat flour, ghee, sugar, and flavored with cardamom, these cookies offer a delightful blend of traditional ingredients and comforting flavors. Nankhatai is often enjoyed with a cup of tea or coffee, making it a popular snack for both everyday indulgence and special occasions.

What sets wheat flour nankhatai biscuit apart is its simplicity and ease of preparation. The dough is made by creaming ghee and sugar together until light and fluffy, then incorporating wheat flour and aromatic spices to form a smooth dough. The dough is then shaped into small balls or discs and baked until golden brown. The result is a cookie that is crisp on the outside and tender on the inside, with a melt-in-the-mouth quality that is truly irresistible.

Beyond its delightful taste, wheat flour nankhatai holds cultural significance as a traditional Indian biscuit that has been enjoyed for generations. It is often prepared during festivals such as Diwali and Eid, as well as during family gatherings and celebrations. The making of nankhatai is often a cherished ritual, with recipes passed down through families, each adding their own unique touch to the classic recipe. The use of wheat flour not only gives the cookie a wholesome twist but also adds to its nutritional value, making it a slightly healthier option compared to those made with refined flour.

Wheat flour nankhatai is more than just a cookie; it is a symbol of tradition, warmth, and hospitality. Serving nankhatai to guests is a gesture of welcome and care, reflecting the rich cultural heritage of Indian hospitality. The cookie’s simple yet exquisite flavor and texture make it a beloved treat for all ages, evoking memories of home and comfort with each bite.

Wheat flour Nankhatai

Table of Contents

Relish the buttery goodness of Wheat Flour Nankhatai, a traditional Indian cookie made with whole wheat flour, ghee, and sugar. These melt-in-your-mouth cookies have a delightful crumbly texture and are often flavored with cardamom and topped with nuts. Perfect for tea-time snacks or festive treats, Wheat Flour Nankhatai offers a healthier twist on the classic recipe while retaining its rich and aromatic flavors. Enjoy the wholesome and satisfying taste of these cookies, which bring a touch of nostalgia and comfort with every bite.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Cooling Time 30

Total Time 1 5

Course Snack

Cuisine Indian

Servings 15 pieces

Calories 86 kcal

Equipment

OTG Oven
Bowl
Whisk
Sieve
Kadhai
Butter Paper
Measuring Cups

Ingredients

½ cup Ghee
¾ cup Powder Sugar
1 cup Wheat Flour
¼ cup Semolina
¼ cup Gram Flour
½ tsp Baking Powder
½ tsp Cardamom Powder
¼ tsp salt
2 tbsp Melted Ghee Warm

Instructions

Take a bowl, add ½ cup Ghee and ¾ cup Powder Sugar. Whisk it until it becomes creamy. It took 10 minutes.
Take another bowl and keep a sieve in it and add 1 cup Wheat Flour, ¼ cup Semolina, ¼ cup Gram Flour, ½ tsp Baking Powder, ½ tsp Cardamom Powder, and ¼ tsp salt. Mix it so that it will pass through the sieve.
Remove the sieve and mix it again. Now transfer this mixture to Ghee mixture bowl. Mix it thoroughly.
Add 2 tbsp Melted Ghee and make a dough. (If required, add more ghee)
Take a small quantity of dough and give it a thick circle shape like a peda. Repeat with all the dough.

Baking in OTG

Take OTG tray and place butter paper in the tray. Then place the shaped dough on it and garnish with nuts.
Transfer the tray to pre heated OTG oven. (Preheated for 10mins at 170℃). Place at centre and ON both the rods. Heat for 20mins at 170℃.
Remove the tray and let it cool down for 30 minutes. Wheat flour Nankhatai is Ready.

Baking in Kadhai

Place the Nankhatai dough in Kadhai for 20 minutes on low flame.
Turn off the flame and remove the Nankhatai tray. Let it cool down for 30 minutes. Wheat flour Nankhatai is ready.