Naankhatai- a purely Indian invention, said to have originated in the city of Surat in Gujarat. This light, melt-in-the-mouth delicacy came into being because of the dislike of the local bakery fare by the Dutch residents during those times. The owner of the bakery was also Dutch, who dried his bread and sold it cheap, since his stuff wasn’t selling.

This dried bread became immensely popular, so much so that he deliberately started drying his bread before selling it. With time, it came to be known as the Naankhatai.

Such are the tales behind some of our most loved dishes.

Yield: 20-25
Prep Time: 15 Min
Baking Time: 15 Min


  • All-purpose Flour (Maida) 1 Cup
  • Chickpea Flour (Besan) ½ Cup + 2 Tbsp
  • Semolina (Sooji) 3 ½ Tbsp
  • Clarified Butter (Ghee) ¾ Cup
  • Baking Powder 1 Tsp
  • Salt ¼ Tsp
  • Cardamom (Elaichi) Powder ½ Tsp

For Garnishing:

  • Sliced Almonds & Pistachios 2 Tbsp


  • Mix the All-purpose Flour, Chickpea Flour and Semolina in a large mixing bowl.
  • Sieve the mix 2-3 times
  • Add the sugar, baking powder, salt and cardamom powder. Mix well.
  • Add the ghee and knead the dough. The dough should be soft in consistency.
  • Shape the dough into little balls of about 1 ½-2-inch diameter each and make a dimple in the center with your thumb on each one.
  • Lightly press the pistachios and almonds, a little on each of the cookies.
  • Layer all of these on a cookie sheet/ baking tray. If using only a baking tray, ensure that it has butter paper underneath the cookies.
  • Bake at 170 Deg C for 15-18 mins.
  • Take the tray out and let it cool. Store in an airtight container.

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