By Shreya Sarpal
May 10, 2026
Nankhatai offers a delicate bite that begins with a light crispness and quickly turns crumbly, releasing a buttery richness with gentle cardamom notes, creating a simple yet refined experience that pairs beautifully with a quiet tea break.
1 cup all-purpose flour ½ cup powdered sugar ½ cup ghee 2 tbsp sooji ¼ tsp baking soda ¼ tsp cardamom powder
Beat ghee and powdered sugar together until smooth and slightly pale.
Add flour, sooji, baking soda, and cardamom, mixing into a soft dough.
Shape small portions and flatten them slightly on a baking tray.
Bake at 180°C for 15-18 minutes until lightly golden from the edges.
Cool completely so they develop their signature crumbly texture.