Name: Wholewheat Nankhatai Biscuit Recipe | Eggless Indian Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 cup whole wheat flour; ½ cup besan (gram flour); ¼ cup semolina (sooji); ¾ cup powdered sugar (confectioners’ sugar); 1 teaspoon cardamom powder; ½ teaspoon baking soda; ¾ cup ghee, melted and cooled (up to 1 cup if needed); Chopped nuts and saffron, for garnish

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Why You’ll Love This Recipe

Lightly sweet and wonderfully crumbly, these cookies deliver nostalgic bakery-style flavor with simple pantry ingredients. The dough mixes in minutes—no stand mixer required—and the cookies bake up with those signature criss-cross tops. They store well, ship beautifully, and the recipe scales easily for gifting.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup whole wheat flour
½ cup besan (gram flour)
¼ cup semolina (sooji)
¾ cup powdered sugar (confectioners’ sugar)
1 teaspoon cardamom powder
½ teaspoon baking soda
¾ cup ghee, melted and cooled (add more as needed until dough comes together; up to 1 cup)
Chopped nuts and saffron, to garnish

directions

In a mixing bowl, combine whole wheat flour, besan, and semolina.
Add powdered sugar, cardamom powder, and baking soda; whisk to distribute evenly.
Pour in ghee and mix with a spatula or your fingertips until the dough comes together into a soft ball. If crumbly, add a teaspoon of ghee at a time until it holds.
Wrap the dough and chill for at least 30 minutes to firm up.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment.
Portion the dough into 24 equal balls. Place on the sheet, leaving space to spread slightly.
Gently flatten each ball with your palm, then score a light criss-cross on top with a knife.
Garnish with chopped nuts and a few saffron strands, pressing lightly so they adhere.
Bake 12–15 minutes, until the bottoms are golden and tops are set (they will still look pale).
Cool on the tray 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container once fully cooled.

Servings and timing

Yield: 24 cookies
Prep Time: 10 minutes
Rest Time: 30 minutes (chilling)
Cook Time: 12–15 minutes
Total Time: about 55 minutes

Variations

Atta-only: Skip besan for a pure whole-wheat version; add a pinch of salt for balance.
Rose-kesar: Add ½ teaspoon rose water and a pinch of saffron soaked in warm milk to the dough (reduce ghee slightly).
Nutty nankhatai: Fold in 2–3 tablespoons finely chopped pistachios or almonds.
Spice swap: Try ¼ teaspoon nutmeg or a hint of mace with cardamom for a bakery-style aroma.
Chocolate twist: Replace 2 tablespoons flour with cocoa powder and use chocolate chips as garnish.
Jaggery note: Use finely powdered jaggery for deeper, caramel notes; add a spoon of milk if the dough seems dry.

storage/reheating

Store completely cooled cookies in an airtight container at room temperature for up to 2 weeks. For longer storage, freeze in a freezer-safe box for up to 2 months; thaw at room temperature. No reheating is necessary, but you can refresh briefly at 275°F (135°C) for 4–5 minutes to revive crunch.

FAQs

Why did my dough feel dry and crumbly?

Nankhatai dough is short and sandy; add ghee 1 teaspoon at a time until it just comes together without cracks.

Can I skip the semolina?

Yes. Semolina adds a light grit and crispness, but you can omit it and replace with whole wheat flour.

What if I don’t have powdered sugar?

Grind granulated sugar to a fine powder; coarse sugar won’t dissolve as evenly and can affect texture.

Do I need baking powder instead of baking soda?

No. A small amount of baking soda is traditional and enough for spread and tenderness.

How thick should I flatten the cookies?

About ½ inch thick; too thin and they’ll overbake, too thick and the centers may stay doughy.

Can I make these gluten-free?

Use a trusted gluten-free flour blend and skip semolina; texture will be slightly different but still tasty.

How do I get neat criss-cross tops?

Score lightly with a sharp knife before baking; don’t press too deep or they may crack excessively.

Why are my cookies cracking on top?

Some cracking is normal and desirable. Excessive cracks can mean dough is too dry; add a touch more ghee.

Can I flavor with vanilla instead of cardamom?

Yes, use ½ teaspoon vanilla extract; the profile will be less traditional but still delicious.

How do I scale the recipe?

Double or triple all ingredients proportionally. Chill between batches and bake in rounds for even results.

Conclusion

Wholewheat Nankhatai offers everything you love about classic Indian bakery cookies—delicate crumb, gentle sweetness, and warm cardamom—made with simple ingredients and no eggs. They mix up fast, bake in minutes, and keep beautifully, making them ideal for festivals, gifting, or everyday chai time. Enjoy every melt-in-mouth bite.

Wholewheat Nankhatai Biscuit Recipe | Eggless Indian Cookies

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Wholewheat Nankhatai are classic Indian shortbread cookies made with whole wheat flour, besan, and semolina for a tender, crumbly texture. Flavored with cardamom and topped with nuts and saffron, these eggless cookies are melt-in-the-mouth perfect for chai time or festive gifting.

Author: Amy
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Yield: 24 cookies
Category: Dessert
Method: Baked
Cuisine: Indian
Diet: Vegetarian

Ingredients

1 cup whole wheat flour

½ cup besan (gram flour)

¼ cup semolina (sooji)

¾ cup powdered sugar (confectioners’ sugar)

1 teaspoon cardamom powder

½ teaspoon baking soda

¾ cup ghee, melted and cooled (up to 1 cup if needed)

Chopped nuts and saffron, for garnish

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Instructions

In a mixing bowl, combine whole wheat flour, besan, and semolina.
Add powdered sugar, cardamom powder, and baking soda; whisk to mix evenly.
Pour in ghee and mix with spatula or fingertips until dough comes together into a soft ball. If crumbly, add ghee 1 teaspoon at a time until it holds.
Wrap dough and chill for at least 30 minutes.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Portion dough into 24 equal balls. Place on the sheet with space to spread.
Flatten each ball gently and score a light criss-cross on top.
Garnish with chopped nuts and saffron, pressing lightly so they stick.
Bake 12–15 minutes until bottoms are golden and tops are set (they will remain pale).
Cool on tray for 5 minutes, then transfer to wire rack to cool completely.
Store in an airtight container once fully cooled.