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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.

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

Instructions

  1. In a mixing bowl, combine whole wheat flour, besan, and semolina.
  2. Add powdered sugar, cardamom powder, and baking soda; whisk to mix evenly.
  3. 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.
  4. Wrap dough and chill for at least 30 minutes.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Portion dough into 24 equal balls. Place on the sheet with space to spread.
  7. Flatten each ball gently and score a light criss-cross on top.
  8. Garnish with chopped nuts and saffron, pressing lightly so they stick.
  9. Bake 12–15 minutes until bottoms are golden and tops are set (they will remain pale).
  10. Cool on tray for 5 minutes, then transfer to wire rack to cool completely.
  11. Store in an airtight container once fully cooled.

Notes

Skip besan for an atta-only version and add a pinch of salt.

Add rose water and saffron for a festive flavor twist.

Fold in chopped pistachios or almonds for a nutty version.

Swap cardamom with nutmeg or mace for bakery-style aroma.

Use powdered jaggery instead of sugar for caramel-like flavor.

Nutrition

Find it online: https://chocolatecoveredamy.com/wholewheat-nankhatai-biscuit-recipe/