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Wholewheat Nankhatai

Recipe by Nidhi Jain on InstagramAdded 1 November 2026.

15 minutes to prep, 35 to cook. These wholewheat Nankhatai are crisp, buttery Indian shortbread cookies with a hint of cardamom and coconut. The recipe uses wholesome wholewheat flour and ghee for a rich, melt‑in‑your‑mouth texture, making them perfect for Diwali celebrations or any festive snack time.

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Wholewheat Nankhatai by Nidhi Jain, a frame from the Instagram video

Method

  1. Preheat a kadhai (deep pan) over medium heat for about 5 minutes until hot.

  2. Bake the Nankhatai in the preheated kadhai over a slow to medium flame, covering the pan, for 30–35 minutes until the cookies are lightly golden and firm.

  3. Alternatively, preheat an air‑fryer for 2 minutes and bake the Nankhatai at 350°F for 5 minutes, checking for a light golden color.

  4. Remove the cookies from the heat source, allow them to cool completely on a wire rack, then garnish with chopped dry fruits.

Tips while you cook

Preheat the kadhai
Heat the kadhai over medium heat for about 5 minutes before adding the dough.
Cover while baking
Cover the pan during the 30–35 minute bake.
Cool before garnish
Allow the cookies to cool completely on a wire rack before adding the chopped dry fruits.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Nidhi Jain made this.

The recipe comes from Nidhi Jain’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Nidhi Jain and want this changed? Email [email protected].

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