Wheat Flour Nankhatai Recipe – Traditional Indian Biscuit with Ghee

Last Updated on 4 months by Neha Deshmukh

Wheat Flour Nankhatai Recipe – Traditional Indian Biscuit With Ghee

Hey everyone! If you grew up in an Indian household, chances are you have fond memories of Nankhatai – those melt-in-your-mouth, subtly sweet biscuits that just disappear. I remember my grandmother always having a jar of these ready for guests, and the aroma of cardamom and ghee baking in the oven is pure nostalgia. Today, I’m sharing my go-to wheat flour Nankhatai recipe, a slightly healthier take on the classic, but just as delicious!

Why You’ll Love This Recipe

This Nankhatai recipe is special because it uses wheat flour alongside besan and semolina, giving it a lovely texture and a slightly nutty flavour. It’s easier to make than you might think, and the result is a batch of crumbly, aromatic biscuits that are perfect with a cup of chai. Plus, the use of ghee gives it that authentic, rich flavour we all crave.

Ingredients

Here’s what you’ll need to make these delightful Nankhatai:

• ?? cup wheat flour (about 120g)
• ?? cup besan (gram flour) (about 80g)
• 1 tablespoon semolina (sooji) (about 10g)
• ?? teaspoon baking powder (about 5g)
• ?? teaspoon cardamom powder (about 2g)
• ?? cup powdered sugar (about 100g)
• ??” cup ghee (about 115g)
• Pistachios, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Wheat Flour: Choosing the Right Type

I prefer using whole wheat flour (atta) for a slightly rustic flavour and added nutrients. You can also use all-purpose flour (maida) if you prefer a more delicate crumb.

Besan (Gram Flour): The Protein Boost & Texture

Besan adds a lovely nutty flavour and helps bind the dough. It also gives the Nankhatai a slightly coarser, more traditional texture.

Semolina: For That Subtle Crunch

Just a tablespoon of semolina adds a delightful subtle crunch to the biscuits. Don’t skip it!

Ghee: The Heart of Nankhatai – Regional Variations & Substitutes

Ghee is essential for that authentic Nankhatai flavour. It’s what makes them so rich and crumbly. Traditionally, Nankhatai recipes vary across regions, with some using more ghee than others. If you absolutely must, you can substitute with melted butter, but the flavour won’t be quite the same.

Cardamom Powder: Aromatic Essence

Freshly ground cardamom powder is best! It adds a beautiful aroma and flavour. Don’t skimp on this – it’s what makes Nankhatai, Nankhatai.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a large bowl, sift together the wheat flour, besan, semolina, baking powder, and cardamom powder. Sifting ensures everything is nicely combined and prevents lumps.
3. Add the powdered sugar and mix well. Now, for the good stuff – gradually add the melted ghee. Use your hands to rub the ghee into the flour mixture until it forms a soft, crumbly dough. It should come together easily, but don’t overwork it.
4. Divide the dough into 12 equal portions. Roll each portion into a ball, and then gently flatten it slightly with your palm. If you’re feeling fancy, garnish with a few chopped pistachios.
5. Place the flattened biscuits onto the prepared baking tray, leaving a little space between each one.
6. Bake for 10-15 minutes, or until the edges are golden brown. Keep a close eye on them – they can burn quickly!
7. Once baked, let them cool on a wire rack before storing. This helps them stay crisp.

Expert Tips

• Don’t overmix the dough! Overmixing develops the gluten in the wheat flour, resulting in tougher biscuits.
• Use room temperature ghee for best results. It incorporates into the flour more easily.
• If the dough feels too dry, add a teaspoon of milk or water at a time until it comes together.
• For a more even bake, rotate the baking tray halfway through.

Variations

Want to switch things up? Here are a few ideas:

Vegan Nankhatai Adaptation

My friend, Priya, is vegan and loves these! Simply substitute the ghee with a vegan butter alternative. The texture will be slightly different, but still delicious.

Gluten-Free Nankhatai Adaptation (Using Alternative Flours)

For a gluten-free version, replace the wheat flour with a gluten-free flour blend. A blend containing rice flour and almond flour works well.

Spice Level Adjustment: Enhancing the Cardamom Flavor

If you really love cardamom, feel free to add a little more! A pinch of nutmeg or a tiny bit of saffron can also add a lovely flavour.

Festival Adaptations: Nankhatai for Diwali & Other Celebrations

During Diwali, my family loves to add a touch of edible silver leaf (varak) to the Nankhatai for a festive touch.

Serving Suggestions

Nankhatai are best enjoyed with a hot cup of chai, of course! They also pair beautifully with a glass of cold milk or a scoop of vanilla ice cream.

Storage Instructions

Store cooled Nankhatai in an airtight container at room temperature for up to a week. They tend to lose their crispness over time, but they’ll still taste amazing!

FAQs

What is the secret to perfectly crumbly Nankhatai?

The key is to not overwork the dough and to use enough ghee. The ghee coats the flour particles, preventing gluten development and resulting in a crumbly texture.

Can I make Nankhatai without Ghee? What are the alternatives?

While ghee is traditional, you can use melted butter as a substitute. However, the flavour won’t be quite as authentic. Vegan butter alternatives also work for a vegan version.

How can I prevent Nankhatai from spreading too much during baking?

Make sure your ghee is not too melted and that your oven temperature is accurate. Chilling the dough for 15-20 minutes before baking can also help.

What is the shelf life of homemade Nankhatai?

Homemade Nankhatai will stay fresh for up to a week when stored in an airtight container at room temperature.

Can I add other nuts or seeds to the Nankhatai dough?

Absolutely! Chopped almonds, cashews, or sesame seeds would all be delicious additions.