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Nankhatai Take 2 | Indian Eggless Cookie

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Nankhatai was a dish we used to enjoy when my mom used to make them, specially during Diwali festivals and our vacations. We didn’t had an oven in our house then. I remember we used to go to the local bakery and place them in trays for the baker to bake them for us. We used to eagerly wait to collect the goodies from the baker. I have already posted my mom’s Nankhatai recipe long back. Click here if you like to check. It is a very simple and yum recipe and can be made quickly.

Nankhatai | Indian Eggless Cookies

I call Nankhatai the Indian version of eggless cookies with cardamom flavour instead of vanilla essence. This time I have tried an another version of Nankhatai from here . Since the day I saw the pictures of this recipe I wanted to make them. This Nankhatai have melt in mouth texture, are easy to assemble and can be made in no time. Within an hour you have the perfect treat.

I bet you cannot stop yourself after having one. I now bake them many times and also sent a box of Nankhatai’s to my Brother’s family back in India. My 2 year old nephew enjoyed the lovely cookies from his bhua -).

Nankhatai | Indian Eggless Cookies

I am posting this for the Kid’s Delight – Baked Treats” event on Blogging marathon hosted by Soumya Ramanujam, where we will be posting baked treats for kid’s. This is my second post for the theme. The earlier was Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake 

Other cookie ideas on my blog:

Beet Root and Oats Cookies

Spritz Cookies (Swedish Butter Cookies)

No Butter Chocolate Chip Cookies

Nankhatai – Indian Cookie

Nankhatai | Indian Eggless Cookies

Nankhatai Take 2

Indian Egg-less Cookies flavored with cardamom 
5 from 3 votes
Print Pin Rate Save
Course: Dessert, Snack
Cuisine: Indian
Keyword: Cookies, Nankhatai
Prep Time: 10 minutes
Cook Time: 15 minutes
15 minutes
Total Time: 45 minutes
Author: Renu Agrawal-Dongre


  • 1 Cup All purpose Flour (Maida)
  • 1/2 Cup Semolina (Rava)
  • 1/4 Cup Gram Flour (Besan)
  • 3/4-1 Cup Clarified Butter (Ghee) Room Temperature (Semi solid Type)
  • 3/4 Cup Sugar
  • 1 teaspoon Cardamom (Elaichi) coarsely grounded
  • 1 teaspoon Chopped Pistachio’s


  • Take Maida, Rava, Besan and Sugar in a bowl. Give it a quick mix.
  • Add the Ghee and rub it into the flour. 
  • One can add Pistachio powder to the mix, I do not add it.
  • Bind to form a dough like structure. Wrap it in a cling wrap and refrigerator for minimum 15 minutes. If you do not have a cling wrap, simply cover and keep in a bowl or box,
  • After 15 minutes, make ball’s of same sizes. Lightly press them.
  • Preheat the oven to 180 Deg C
  • To decorate, add a cut using a knife as shown.
  • Garnish with chopped nuts and cardamom.
  • Bake in a preheated oven for 15 minutes.
  • After 15 minutes they might appear a bit soft, let them sit on the baking tray for 5-10 minutes or until cool to touch. This is an essential step as it continues to cook during that time. and also if you pick the nankhatai’s at this time it tends to break.
  • Transfer them on a wire rack and let it cool completely. Store them in an Air tight container.
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Srivalli’s Kid’s Delight event, guest hosted by Sowmya themed on Baked Treats.

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Recipe Rating


Wednesday 8th of May 2019

Your cookies look so soft. Delicious! I wouldn't even miss the eggs!

Chef Mireille

Wednesday 3rd of October 2018

I have been wanting to try these for the longest time - your soft looking cookies is inspiring me to get to it soon!


Monday 3rd of September 2018

Nankhatais have been my favorite during childhood. yours have turned out so gorgeous...tempting me to make it again

Gayathri Kumar

Tuesday 28th of August 2018

The cookies have turned out perfect Renu. They look so festive and beautiful..