Healthy Nankhatai

In my search for healthy nankhatai that I could share with our toddler, I stumbled across a recipe by IndianSimmer.

I played around with the ingredients ever so slightly. The result was light, crumbly and absolutely delicious cookies. The original recipe can be found here.

These are great with a cup of steaming coffee and over fun conversations in baby babble.

Healthy Nankhatai


300 gms besan (gram flour)
125 gms all purpose flour
85 gms cup semolina
225 gms salted butter ,softened
100 gms unrefined cane sugar
1/2 tsp salt
1/2 tbsp crushed black pepper
1 tsp bakingpowder
25-30 almonds, halved

This made about 50 bite sized cookies.

Nankhatai flecked with pepper

Nankhatai flecked with pepper


  1. Mix the sugar with the softened butter. Whisk until incorporated.
  2. Sift together the flours, salt, baking powder and the pepper. Make sure that you air it well during this process.
  3. Gradually add the flour mixture into the butter and sugar and knead well to form a nice dough.
  4. Divide the dough into equal sized balls. Roll the balls on your palms and shape them into cookies. This dough does not give you a smooth cookie so don’t fret if they crack a bit. Shape them the best you can and decorate with half an almond.
  5. Preheat the oven to 180C (Gas Mark 4 or 350 F) for 10 minutes.
  6. Cover a cookie sheet with parchment paper and arrange the cookies giving them enough space to breathe.
  7. Bake the cookies for about 15 minutes or until they turn golden brown. These burn quite easily so do keep an eye on the oven.
  8. Enjoy them warm.

I suppose you could store them for a few days. I wouldn’t know. Ours didn’t make it past the evening.


About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.
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6 Responses to Healthy Nankhatai

  1. Mary Frances says:

    I’ve never used gram flour, but my do these look good!

    • Hi Mary Frances,
      Thanks for stopping by my blog.
      This was the first time that I tried using gram flour and I do love the slightly nutty twist it adds to these nankhatais.
      Hope you like them too!.

  2. NIRALI says:

    my nankhatai burned from bottom, what do i do to prevent it?can i use tin foil?

    • Hi Nirali,

      I would recommend lining your tray with greased butter paper / parchment instead of tin foil. Also, do check your oven settings as these can vary with different brands and models. If you see the nankhatai turning slightly pinkish towards the base, watch them like a hawk and turn off the oven in 4-5 mins. Hope this helps and good luck with the next batch!


  3. Archana says:

    Stopped by from the AtoZ theme reveal. I am sure the nankhatai are delicious. I am surely going to make them! 🙂

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