Cardamom & Saffron Nankhatai Recipe


by: Taste Junction

Indian eggless shortbread, with a flaky texture. Great with tea or coffee or just on their own too. The flavour that Indian ghee/clarified butter, brings to it, is anyday superior but you can make with unsalted butter too


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serves: 6

1 cup All purpose flour

1/2 cup Chickpea flour

1/4 cup Semolina

3/4 cup packed Powdered Sugar

3/4 cup ghee butter

1/4 tsp Baking soda

1/2 tsp Cardamom powder

2-3 in Saffron threads strings, soaked 1tsp warm milk

Cashew/ Raisin/ Almonds for decoration

Nutrition Facts
Cardamom & Saffron Nankhatai Recipe

Servings Per Recipe: 6

Amount per Serving

Calories: 393

  • Total Fat: 23.8 g
  •     Saturated Fat: 14.7 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 61 mg
  • Sodium: 260.9 mg
  • Total Carbs: 40.6 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 15.6 g
  • Protein: 5 g

how is this calculated?

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1.  Preheat oven to 350F/180C. Line the tray with parchment. Sift together maida, besan, sooji and baking soda, to make it smooth. Add cardamom powder and sugar and mix well.

2.  Add 1/2 cup melted ghee and soaked saffron and mix it all, till it all comes together. Depending on the type of flour used u might need little more ghee. So start from lesser and then add on.

3.  Now when the dough is formed, divide into small balls and shape your nankhatai, circular or oval. Lightly press them down and with the help of fork make small marks on the top.

4.  Place the biscuits in pre heated oven and bake for 18-20 mins, till its stiff but not crisp. You need the biscuits to still be little soft when they come out of the oven.

5.  Press the nut in the centre of the nankhatai, when still warm and then let it cool for good 10 minutes.

6.  Serve warm, since they taste very delicious with the aroma of ghee still wafting. And store the rest in air tight containers to be leisurely eaten later.

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