Gram Nankhatai Recipe - Yummy Traditional

Gram Nankhatai Recipe


Gram Nankhatai | Nankhatai Cookies || How to make naankhatai with step by step photos and video

Naankhatai is known as a traditional flaky and buttery cookie, as well as. it is a popular cookie in Pakistan which is prepared at low cost, regardless of other cookies, easy and simple recipe this is  the reason easily available at any kind of shop

History of Nankhatai:
The word Nankhatai is derived from the Persian word Naan meaning bread and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye. Kulcha is a type of bread similar to Naan.

Prepared with?
Nankhatai is usually prepared with all-purpose flour and semolina with butter But
Here I am using gram flour, all-purpose flour with a little amount of semolina, clarified butter, and icing sugar
Nankhatai has to be prepared with:
Unsalted or salted butter but I am using here clarified butter you can make every type of cookie from this clarified butter that I’m gonna share with all 
Note: you can adjust sugar to taste here I used 1.5 cups according to my taste but you can use an equal amount of icing sugar of the flour

How to make Clarified Butter?
Clarified butter is made to melt the ghee here I will tell you with pictures first then will tell you nankhatai recipe
Kindly follow the instruction given in the pictures below
  1. In a melamine or glass bowl add ghee
  2. Microwave for 2 minutes or you can melt it on the flame as well
  3. Let it cool till turns to lukewarm ghee
  4. Now keep in the refrigerator for ½ hour
  5. After 30 minutes take it out in another bowl
  6. Then whisk it well for 10 minutes or till turns into a creamy texture

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Now clarified butter is ready to use in the recipe, Set aside 


In a bowl sieve 1 cup of all-purpose flour 

Sieve 1 cup gram flour

Sieve 1/4 cup semolina and add to the flour bowl

Then add baking powder

Now add green cardamom powder

Add salt

Now mix everything, keep aside

Now add icing sugar to the clarified butter

    Mix them well

    Now whisk them together very well for 5 minutes

    Put a mixture of clarified butter with the dry ingredients

    Mix them very well with the spatula for 5 minutes  

    Transfer to the broad surface or marble slab

    Start kneading the dough with the palm

    Until incorporated, to form a soft dough, Not need to use water at all

    Dough is ready

      Now transfer to another bowl, Keep in the fridge for resting for about 10 minutes

      Meanwhile line the butter paper, p
      reheat the oven for 1/2 hour at 230C 

      After 10 minutes divide the dough in half

      Make equal portions of the dough

      Shape into a ball, sorry for the invoice picture isn't clear 

      Make a smooth ball and place it on a baking tray

        Press it lightly in the middle of the ball with your fingertips

        Repeat the same process with all nankhatai balls

        Sprinkle crushed almond and pistachio

        Bake nankhatai for 12-15 minutes at 150C keep the nankhatai tray in the center of the oven


        After 15 minutes take it out from the oven 

        Now nankhatai is done leave it for resting for about 1/2 hour 
        Until settle down on its own. Note, don't touch any cookie instantly after taking it out from the oven because it is so soft it takes time to set 

        Now transfer to the serving tray
        Crispy and tasty nankhatai is ready to serve with coffee and tea



          Nankhatai is known as a traditional flaky and buttery cookie, which is made with gram, all-purpose flour along with semolina

          1. 1 cup, all-purpose flour
          2. 1 cup, gram flour
          3. ¼ cup, semolina
          4. 1 cup,butter/clarified butter
          5. ¼ tsp, salt
          6. 1 ½ cup, icing sugar
          7. ½ tsp, baking powder
          8. Almond and pistachio crushed for garnishing 
          9. ½ tsp, green cardamom powder freshly ground
          How to Make the Gram Nankhatai?
          1. Firstly preheat the oven to 230 C  
          2. Line baking/butter paper on a baking tray
          3. Take a medium bowl
          4. Sieve the equal amount of all-purpose flour, gram flour, and ¼ cup semolina
          5. Then add baking powder, salt, and green cardamom powder
          6. Mix them all dry ingredients very well
          7. Keep aside
          8. Take a separate mixing bowl
          9. Then add clarified butter
          10. Whisk it again for 2 minutes
          11. Add icing sugar
          12. Whisk them very well until you get the creamy smooth texture
          13. Now add them with the dry ingredients
          14. Mix them well with the spatula for 5 minutes
          15. Now transfer on the working slab
          16. Knead it with slowly hand until incorporated, to form a soft dough
          17. Transfer to another bowl and keep in the fridge for 10 minutes
          18. Now take out nankhatai dough
          19. Cut into half
          20. Now make small equal portions of the dough
          21. Take 1 portion and shape a smooth ball between your palms
          22. Place on the baking tray
          23. Repeat the same process with the remaining portion of the dough
          24. Press lightly the center of the cookie with the thumb/finger
          25. Then sprinkle crushed almond and pistachio over the cookie
          26. Bake nankhatai in the preheated oven at 200c for 10-15 minutes
          27. Note, for the best result always set the baking tray in the center of the oven
          28. Turn on both grills of the bottom down
          29. After 15 minutes take it out and let it cool down completely
          30. Now tasty and yummy nankhatai is ready to serve with hot tea, coffee
          31. You can store nankhatai in an airtight jar for up to 4 weeks or more 
          *Not be duplicated, rewritten or published without permission- Thank you!  

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