Diwali 2026: How to make crisp bakery-style nankhatai at home that does not turn rock hard

Nankhatai is a favourite on the Diwali faral platter, loved by children and adults alike. But even small mistakes while making it can spoil the taste of the whole batch, so it helps to follow the right tips. Here is an easy recipe for bakery-style nankhatai, which is said to come out neither hard nor stone-like.

Many dishes are made at Diwali, but if they are not prepared in the right quantities and the right way, they lose their flavour. The same is true of nankhatai. Here is the full recipe for crisp, bakery-style nankhatai, step by step.

The ingredients are refined flour (maida), powdered sugar, cardamom powder, fine semolina (rava), baking powder, almonds and pistachios, and ghee.

Begin by putting the ghee and powdered sugar in a bowl and whisking them well. Make sure the mixture has no lumps at all.

Next, sift the maida, fine rava, cardamom powder and baking powder together in a plate. Mix the dry ingredients by hand, add the ghee and sugar mixture, and mix everything together.

Knead the dough gently. Do not knead it hard, as you would roti dough, because that makes the nankhatai rock hard.

Cover the dough and set it aside for 10 to 15 minutes. Then shape it into small flat rounds and top each with slivers of pistachio and almond.

Preheat the oven at 160 degrees Celsius for 10 minutes. Place the nankhatai inside and bake at the same 160 degrees Celsius for 15 to 22 minutes.

When the nankhatai turns a light golden colour, take it out. The fragrant, crisp bakery-style nankhatai is ready.