Kaju Nankhatai

Kaju Nankhatai

Nankhatai is an traditional Indian Cookie. It can be made with whole wheat flour/ Aata, Maida/ Refinded Flour, Chickpea Flour/Besan, Suji or Semolina. 

Here i am using Aata, Besan and Sooji. The Kaju NAnkhatai is inspired from a famous Biscuit called Goras Pak sold at a place called Wardha in Maharashtra. The Biscuits were made from pure Cow Ghee, Aata and had cashew nut inside which lent a very rich taste to the Cookie. 

Print Recipe
5 from 1 vote


  • 1 cup minus 2tsp aata
  • 1/2 besan
  • 2 and 1/2 tbsp suji
  • 3/4 cup powdered sugar
  • A pinch of salt
  • 1/4 tsp baking powder
  • A pinch of two of cardamom powder
  • 1/2 cup plus 2 tbsp ghee
  • 2 to 3 3 tbsp curd optional
  • 12 to 13 cashews


  • Method:
  • Place 10 cashews on a baking tray and roast for 2 to 4 min till these turn golden brown. Slice rest of cashews thinly.
  • In a large bowl sieve aata, besan , powdered sugar, salt and baking powder.
  • Now add cardamom powder as well as suji. Mix well.
  • Pour ghee into it and bring the dough together without kneading. The required consistency of the dough is soft but not sticky. So if the dough looks dry and crumby add a few tsp of curd.
  • Divide dough into small equal portions. Take a portion of dough and flatten it . Put a roasted cashew inside it and form a small ball of that dough. Keep on a baking tray. Form all other portions of dough into balls with roasted cashew inside ,in the same way and place on a baking tray.
  • Flatten the balls gently and sprinkle thinly sliced cashews and bake in convention mode at 160 degree for 20 min or with both rods on for 15 min. or less.
  • The nankhatai will be very soft when you take these out of oven. Let them cool completely . These will crisp after cooling down
  • In case u don’t obtain crispy texture even after cooling then put the baking tray again in oven and bake for another 5 to 10 min.

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