Nankhatai Recipe

Tea with Nankhatai

This tea is special as it is made from a interesting blend of tea leaves gifted by my blogger friend Dolphia of Story of Cooks. She bought this Makaibari Darjeeling in a Harvard Square tea store called Tea Luxe and then added her own spices like dried ginger, cardamom, cloves, cinnamon, peppercorn and bay leaves. I brewed it with milk. It tastes just amazing.

I am so fortunate to have such amazing and considerate friends who know what i would love and shower me with these goodies

Nankhatai Recipe

I made some pista badam cookies a.k.a nankhatai to accompany with this refreshing tea

Here is the recipe for the Nankhatai


1 cup ghee, softened but not melted

1 cup confectioner’s sugar

1/2 tsp saffron threads, crushed

1/2 tsp cardamom powder

1 cup Besan

1/2 cup all-purpose flour

1/4 cup sooji

pinch of salt

Sliced almonds and pistachios


Cream ghee and sugar till smooth. Mix in the saffron and cardamom powder.

Sift besan, flour, sooji & salt.

Add the sieved ingredients to the sugar-ghee mixture. The dough should be kneaded well for at least 7-8 mts. If the dough is not stiff enough to roll out into balls, add a few tbsps of cold milk and chill for a few minutes.

Pinch dough and shape into small balls and slightly flatten. Garnish with almonds or pista.

Place on a greased tray.

Pre heat oven for 15 mts, bake at 180 C for about 20-22 mts. Once baked, the cookie will feel soft on touch. Remove from oven and cool and the cookies will harden.

Recipe is adapted from Sinfully Spicy

Nankhatai Recipe

Nankhatai Recipe

Nankhatai Recipe

Nankhatai Recipe

Nankhatai Recipe

Nankhatai Recipe

Nankhatai Recipe