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  • Writer's pictureSonalika Singhania

Dry fruit Nankhatai🥰

I have very sweet memories of nankhatai. My mom use to make the best nankhatais and now i guess ever since we went out for studies she stopped making them. Me and mom would make them together and i used to watch them bake😍

Since this is ganesh chaturthi time i wanted to make a different bhog, hence the nankhatai🥰

This dry fruit nankhatai has kesar, badam and walnuts in it! Hope you like these❤️



  1. All purpose flour - 1.5 cups

  2. Walnut and almond flour - 1/4 cup

  3. Besan - 1/4 cup

  4. Ghee - 3/4 cup

  5. Powdered sugar - 3/4 cup

  6. Saffron infused milk - 1 Tbsp (8 strands in 1 tbsp milk)

  7. Elaichi powder - a pinch

  8. Baking soda - a pinch

  9. Baking powder - 1 tsp



In a large mixing bowl take all purpose flour, besan, walnut and almond flour.

For almond flour and walnut flour take almonds and walnuts and grind them in a mixer grinder. Do not grind too much otherwise it will start releasing oil. You can also use 1/4 cup besan instead of dry fruit flour.

Now add powdered sugar, baking soda, baking powder and elaichi powder. Give it a good mix so that it all combines well. Sieve the dry mix so that there are no sugar or dry fruit lumps.

After sieving add ghee to the dry mix. Also add the saffron infused milk.

Now try to combine it well. So here it becomes tricky. Due to the almond and walnuts it doesn’t come together as a proper dough. So it will have a dry consistency but if you try to bind it will hold shape.

If you add besan it will come together as a proper dough.

Next step is to bind them and make small balls and press them for cookie shape.

Bake these in a preheated oven at 180 degrees C for 12-15 mins.

After 12 mins are done the nankhatai will be soft do not over bake them. It will become crispy in the cooling rack or a plate after you take it out from the oven.

Let it cool down and serve them😍


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