These Besan Nankhatai are made with gram flour for a sandy, gently crumbly texture that melts in your mouth. There’s no maida, sooji or almond flour - just besan, plenty of ghee, cardamom and saffron. If you love besan ladoo, the flavour will feel very familiar, only baked into perfect nankhatai. Eggless and gluten-free.
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I already have my signature nankhatai recipe, but I wanted this version to be gluten-free and made with besan only.
Besan has enough flavour and character on its own, so I didn’t see the need to add extra flours or ground almonds. I save the almond flavour for my orange almond nankhatai instead.
These ended up tasting surprisingly similar to besan ladoo. Imagine buttery, nutty and cardamom-scented, but with that sandy nankhatai crumb that you find in the best Indian bakeries.
The finished nankhatai are soft rather than crisp, with a sandy surface and a gentle crumble underneath.
Besan Nankhatai Ingredients
You’ll find the full measurements in the recipe card below once we add your tested quantities, but these are the ingredients that matter most.
Besan
Use regular gram flour and sieve it before adding it to the dough.
Ghee
Use semi-solid ghee rather than melted ghee.
Whipping it really well with the sugar is important. It should become very pale, light and fluffy before the flour goes in.
I deliberately use a generous amount of ghee. It makes the dough softer and slightly trickier to shape, but it also gives the baked nankhatai that sandy, melt-in-the-mouth texture I want.
Caster sugar
Caster sugar dissolves more easily when creamed with the ghee than regular granulated sugar. You can make easily at home by grinding regular sugar in a grinder.
Baking powder and bicarbonate of soda
I use both in this recipe for the texture and rise. I haven't tested them individually, so I wouldn't suggest leaving one out.
Cardamom and saffron
These give the nankhatai their classic Indian sweet flavour. The combination works especially well with besan and adds to that almost besan-ladoo-like flavour.
How To Make Besan Nankhatai
You can also find the full video in the recipe card below.
- Whisk together ghee and sugar: the ghee should be semi-solid.
- Cream until pale and fluffy: continue whisking until light.
- Add the dry ingredients and flavourings: Sieve in the besan, baking powder and bicarbonate of soda. Add the cardamom and saffron.
- Mix gently to form a dough: Do not overmix or knead the dough.
Technique
The Dough Will Be Soft
Don't expect a firm biscuit dough!
Because of the amount of ghee, mine is quite soft. It should still hold when gently rolled into balls, but it doesn't need to feel stiff or dry.
There's no need to chill or rest the dough.
A slightly soft dough also means the nankhatai spread a little, so leave enough room between them on the baking tray.
- Shape and bake at 160C Fan for 15 minutes: Take portions of dough and gently roll into balls. Place them on a lined baking tray with space between each one.
- Decorate and allow to cool: Decorate whilst warm then allow to cool for 30 minutes to 1 hour. They'll be very soft from the oven but firm as they cool.
Technique
The Most Important Tip: Don't Overbake
I swear by this with nankhatai: take them out while they're still soft.
The tops should remain pale and develop those characteristic cracks. If you insert a skewer carefully through one of the cracks, it should come out clean.
But the nankhatai themselves will still feel very soft when hot.
Leave them on the baking tray for at least 30 minutes before trying to move them. They'll firm up considerably as they cool.
If you keep baking until they feel firm in the oven, you'll lose that delicate nankhatai texture and end up with a much harder biscuit.
Storage
Let them cool completely: Leave them on the baking tray for at least 30 minutes, then make sure they are fully cool before storing. This prevents trapped steam from affecting their texture.
At room temperature: Once completely cool, store the nankhatai in an airtight container in a cool, dry place for up to 1 week.
Keep them dry: Avoid storing the cookies in a humid place, as moisture can affect their delicate, crumbly texture.
For gifting: Pack the cooled nankhatai in an airtight tin or food-safe gift box. They make lovely homemade Diwali treats.
Can you freeze them? Yes. Place the completely cooled cookies in a freezer-safe airtight container, separating layers with baking parchment. Freeze for up to 2 months. Defrost at room temperature before serving.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Besan Nankhatai
Ingredients
Besan Nankhatai
- 1 cup besan gram flour
- ½ cup ghee softened or semi solid
- ⅓ cup caster sugar
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda baking soda
- ½ teaspoon ground cardamom
- 8 strands saffron
Decoration
- almonds or pistachios slivered
- rose petals edible
- edible silver foil varq
Instructions
Prepare the dough
- Preheat the oven to 160℃ fan oven or 180 ℃ conventional oven or 350 ℉ or Gas Mark 4, and line a baking tray with baking parchment.
- In a mixing bowl, combine the ½ cup ghee and ⅓ cup caster sugar. Mix until well pale, fluffy and creamy.
- Sift in 1 cup besan, ½ teaspoon baking powder, ½ teaspoon bicarbonate of soda and ½ teaspoon ground cardamom.
- Then add 8 strands saffron .
- Mix gently until the ingredients come together into a soft dough. Avoid kneading it excessively.
Shape the nankhatai
- Divide the dough into equal portions (25 grams) and roll each portion gently between your palms to form a ball.
- Place the balls on the prepared baking tray, leaving space between them.
Bake
- Bake in the preheated oven for 15 minutes.
- Remove the tray from the oven straight away. The nankhatai may look pale and feel soft, but they will firm up as they cool.
- Press a few slivered almonds or pistachios and edible rose petals gently on top of each nankhatai, whilst they are warm.
- Leave the cookies on the baking tray for at least 30 minutes without moving them.
- Once completely cool and firm, apply edible silver foil (if using) then carefully lift them and transfer to an airtight container.
Video
Notes
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Measure the besan carefully - I used a kitchen scale to weigh my gram flour, ghee and sugar.
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Use the right consistency of ghee. Softened or semi-solid ghee is easier to mix with the sugar. Avoid using ghee that is hot or completely liquid, as this can affect the dough's consistency.
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Don't add extra flour too quickly. The dough should come together into a soft, shapeable mixture. Besan absorbs moisture differently depending on the brand and how it is measured.
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Mix gently. Once the besan is added, bring the dough together without excessive kneading to help maintain a tender, crumbly texture.
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Keep the cookies a similar size. This helps them bake evenly in the same amount of time.
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Don't wait for them to become hard in the oven. Nankhatai are delicate when hot and continue to firm up as they cool. Baking for too long can make them dry.
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Follow the 15-minute baking time as a guide. Ovens vary, so check your first batch. The bases should be set, while the tops can remain relatively pale. Remove the baking tray straightaway from the oven.
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Do not move the cookies immediately after baking. Leaving them on the tray for at least 30 minutes is essential because they are fragile when warm.
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Add the decoration after baking. Gently press the slivered nuts and rose petals on the cookies whilst still warm.
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For a festive finish, use a combination of pistachios, almonds and edible rose petals. A tiny pinch of saffron and cardamom gives the biscuits a lovely Indian sweet-shop flavour.
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Store only when completely cool. Keep the nankhatai in an airtight container at room temperature to maintain their texture.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
My besan nankhatai never last long, especially when my friends and family are around! I make them quite often because we all love their lovely nutty flavour and that melt-in-the-mouth texture. They’re easy to make with a few simple ingredients and so good with a cup of chai. I always end up sharing them with friends and family!