Nankhatai
Shortbread biscuit from the Indian subcontinent made with flour and semolina
Nankhatai is a type of shortbread biscuit that comes from the Indian subcontinent. It is made with wheat flour, rice flour, semolina, butter, powdered sugar, and sometimes milk or yogurt. Nankhatai is enjoyed in India, Pakistan, Bangladesh, Sri Lanka, and Myanmar, often as a snack or with tea.
- Nankhatai is a shortbread biscuit from the Indian subcontinent.
- It is made with wheat flour, rice flour, semolina, and butter.
- The name comes from Persian, meaning 'Cathayan bread'.
- Popular in India, Pakistan, Bangladesh, Sri Lanka, and Myanmar.
What is Nankhatai?
Nankhatai is a crumbly, sweet biscuit with a texture similar to shortbread. It is made from a mix of wheat flour, rice flour, semolina, butter, and powdered sugar, with some recipes adding milk or yogurt for richness. The dough is shaped into small rounds and baked until pale golden. The result is a light, slightly crisp treat that is not overly sweet. Nankhatai is often enjoyed as a snack or with tea across the Indian subcontinent.
Where does Nankhatai come from?
Nankhatai is believed to have started in India during the 16th century, a time when Dutch and Indian traders were active in the spice trade. Its name comes from Persian, meaning 'Cathayan bread', and has been adapted into several regional languages. The biscuit spread across the Indian subcontinent and into neighboring regions, becoming a familiar treat in countries like Pakistan, Bangladesh, Sri Lanka, and Myanmar.
How is Nankhatai made?
To make nankhatai, wheat flour, rice flour, and semolina are combined with butter and powdered sugar. Some versions use milk or yogurt to bring the dough together, while baking powder is added for lightness. The dough is shaped into small balls or discs and placed on a baking tray. They are then baked until just set and lightly colored, resulting in a delicate, crumbly biscuit.
How and when is Nankhatai eaten?
Nankhatai is commonly eaten as a snack, especially with tea. It is popular in homes and bakeries across the Indian subcontinent and is often served to guests or during casual gatherings. The biscuit is enjoyed by people of all ages and is not tied to any particular festival or religious occasion. Its mild sweetness and light texture make it a favorite for everyday eating.
Kinds of Nankhatai
While the basic ingredients remain similar, some recipes for nankhatai include chickpea flour instead of or along with wheat flour. In Afghanistan and northeastern Iran, a similar biscuit is called kulcha-i khaṭāʾī. Local names and slight changes in the recipe can be found in Sri Lanka, Myanmar, and Bangladesh, reflecting regional tastes and available ingredients.
What Nankhatai means
Nankhatai holds a place as a traditional sweet in the Indian subcontinent, often associated with tea time and hospitality. Its name and recipe have traveled and adapted across languages and regions, showing its lasting appeal. Though not linked to specific festivals, it is a familiar treat in everyday life, enjoyed in both homes and bakeries.
Questions people ask about Nankhatai
What is nankhatai made of?
Nankhatai is made from wheat flour, rice flour, semolina, butter, powdered sugar, and sometimes milk or yogurt. Some recipes may use chickpea flour as well.
Where does nankhatai come from?
Nankhatai originated in the Indian subcontinent, with roots in India during the 16th century. It is also common in Pakistan, Bangladesh, Sri Lanka, and Myanmar.
What does nankhatai taste like?
Nankhatai has a light, crumbly texture similar to shortbread. It is mildly sweet and often enjoyed as a snack or with tea.
Is nankhatai vegetarian?
Yes, nankhatai is vegetarian. It contains no meat or fish and is made with flour, butter, and sometimes milk or yogurt.
Are there different versions of nankhatai?
Yes, some versions use chickpea flour in place of or along with wheat flour. Similar biscuits are found in Afghanistan and Iran under the name kulcha-i khaṭāʾī.
Good reading and sources
The facts on this page come from the Wikipedia article "Nankhatai", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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