By Shreya Sarpal
January 24, 2026
Nankhatai, the Gujarati staple celebrates nostalgia with a crumbly, melt-in-the-mouth texture and fragrant ghee aroma. Every bite feels warm and festive, bringing traditional Indian bakery flavours straight into your modern kitchen.
1 cup all-purpose flour ½ cup powdered sugar ½ cup ghee ¼ tsp cardamom powder ¼ tsp baking soda 2 tbsp semolina
Mix ghee and powdered sugar until creamy and smooth, as this step defines the classic nankhatai crumble.
Add cardamom powder and semolina, blending gently to infuse the aroma and achieve a subtle crunch.
Sift in flour and baking soda, then bring everything together into a soft, non-sticky dough.
Rest the dough for 10 minutes, then shape small discs and place them on a lined tray.
Bake at 170°C for 12-15 minutes until cracks appear on top, let it cool completely to set.