Easy Eggless Nankhatai Recipe - Yummy Traditional

Easy Eggless Nankhatai Recipe

Besan nankhatai recipe with step by step photos and video

Easy Eggless Nankhatai | Nankhatai Cookies || How to make Besan Nankhatai with step-by-step photos and video

Naankhatai is known as a traditional flaky and buttery cookie, as well. it is a popular cookie in Pakistan that 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.                     
easy eggless nankhatai recipe

My Latest Besan Nankhatai Video Recipe:

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 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 in the flour
easy eggless nankhatai

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 instructions 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 of another bowl
  6. Then whisk it well for 10 minutes or till turns into a creamy texture

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Now that 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, and keep it 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, No 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, and 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 that 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 of the oven 

      Now Nankhatai is done leave it for rest for about 1/2 hour 
      Until settles 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 cups, 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 all the 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 a creamy smooth texture
        13. Now add them with the dry ingredients
        14. Mix them well with the spatula for 5 minutes
        15. Now transfer to the working slab
        16. Knead it with a slow 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 the center of the cookie with the thumb/finger lightly
        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 
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