Crunchy Nankhatai with Gram Flour and Semolina

Ever tasted a biscuit that instantly melts in your mouth but still delivers the perfect crunch? That’s the magic of homemade Nankhatai—especially when it’s made with nutty gram flour and the delicate grain of semolina. Simple ingredients, timeless flavor.

In my kitchen, nankhatai isn’t just a biscuit—it’s a nostalgic treat that reminds me of home, chai time, and the joy of baking something truly special with love. This version, made with gram flour (besan) and semolina (soji), gives it a beautifully rich texture and that unmistakable golden crunch. Whether you’re a seasoned baker or just starting out, this recipe is simple, forgiving, and oh-so-satisfying. Let’s bake something memorable together!

Ingredients:

50g room temperature butter

50g ghee, room temperature

100g castor sugar

1/2 tsp. vanilla essence

1/4 tsp. rose essence

100 g gram flour

50g semolina (rava)

20g milk powder (klim)

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground cardamom

Almonds or cashews of choice

Method:

To a mixing bowl, add the butter and ghee. Start whisking; add the sugar. Whisk until pale in color. Add the vanilla essence and rose essence. Whisk on medium speed for 3-4 minutes, until light and fluffy. Scrape the sides of the mixing bowl.

Sift all the dry ingredients in another bowl. Add in a little at a time.

Made with just a few ingredients, this Nankhatai recipe is light, flaky, tender, crumbly, and literally will melt in your mouth. It is flavored with cardamom.

Preheat your oven to 375 degrees F (190 degrees C).
Bake in a preheated oven for 15 to 16 minutes. It might take a little less or more time for you. Keep an eye out after 13 minutes.
Sprinkle some slivered pistachios and rose petals.
Note: The cookies will firm upon cooling.
Let the cookies cool down in the tray for at least 15 minutes. Then slowly take them out with the help of a spatula and place them on a wire rack.

If you love nankhatai, then I have got the perfect recipe for you.

With only a handful of ingredients, you will be able to get the perfect nankhatai to gift your friends and family.

Make them in bulk and store them in an airtight container to enjoy them for the next few days.

These cookies do not require any special equipment or baking tools. If you are a beginner or have never baked in your life, you will be able to easily make this naan khatai.

There are many different ways of making this recipe. Everyone has their way of making the nankhatai recipe. Some make it using all-purpose flour only, while others use a combination of flour and besan (chickpea flour).

I make it with maida and sooji (rava or semolina). The sooji adds crispiness and crunchiness to the cookies.

Serving Suggestion!

Serve with an authentic Indian Masala Chai or filter coffee. It is also delicious with Badam Milk or just hot milk.
Let it completely cool before storing.