By Devi Poojari
December 22, 2025
Buttery, eggless and light—nankhatai are Indian cookies often scented with cardamom or saffron. Traditionally baked in coal ovens, they are also adaptable to bake in a home oven to enjoy with a cup of tea.
¾ cups wheat flour ¼ cup besan 1 tablespoon suji ¼ cup ghee ½ cup powdered sugar ¼ teaspoon baking powder 4-5 saffron strands
Combine the wheat flour, besan, suji, sugar and baking powder in a bowl.
Use a whisk to mix in the ghee and form a stiff ball of dough.
Knead for 2-3 minutes before dividing it into equal portions and shaping into smooth balls.
Press lightly onto a parchment-lined baking tray and bake in a preheated oven at 180°C for 10 minutes.
Bloom the saffron in ghee before adding it on top of each nankhatai as it cools on a wire rack.
Store in an air-tight jar for upto one month and relish with chai or coffee.