Nankhatai may look like a simple cookie, but its taste and texture make it truly special. Crunchy on the outside and soft inside, this traditional Indian biscuit melts in the mouth and is easy for children and elders alike to enjoy. The best part? You don’t need fancy ingredients or even an oven to make it. Meerut wali Nankhatai, in particular, is famous across the country and loved by people of all ages.

Celebrity chef Kunal Kapur shares a simple, no-oven recipe that can be prepared at home in just 30 minutes. For many, Nankhatai is not just a snack—it’s an emotion, often enjoyed with a cup of tea or straight out of the pan while still warm.

Ingredients Needed

• 1 cup ghee

• 1 cup powdered sugar

• 1 cup refined flour (maida)

• ½ cup gram flour (besan)

• 4 tablespoons semolina (suji)

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon cardamom powder

• Chopped pistachios for garnishing

How to Make Nankhatai Without an Oven

1. Take ghee in a bowl. Make sure it is grainy and creamy, not fully melted.

2. Add powdered sugar and whisk continuously for about 10 minutes until the mixture turns light and creamy. This step is crucial for perfect texture.

3. Add refined flour, gram flour, semolina, cardamom powder, baking powder, and baking soda.

4. Mix everything well to form a soft dough-like mixture. Do not add water.

5. Refrigerate the mixture for 10–15 minutes so it firms up slightly.

6. Shape the dough into equal-sized balls and place them on a plate lined with butter paper. Garnish with pistachio flakes.

7. Heat a thick layer of salt in a heavy-bottomed pan. Place a stand inside—this will act like an oven.

8. Put the plate of Nankhatai on the stand, cover the pan with a lid, and cook on low heat for 15 minutes.

9. Check midway. If cracks appear on top and the Nankhatai turn light brown, they’re ready.

Chef Kunal’s Bonus Tips

According to Chef Kunal, green cardamom gives Nankhatai its signature aroma. However, you can experiment by adding cinnamon, almond flavor, or even a little cocoa powder for a chocolate twist. Traditionally, ghee is used, but if preferred, unsalted butter can be used as a substitute.

Serve these warm, homemade Meerut-style Nankhatai with tea and enjoy a bite of nostalgia—no oven required.