Delightful delectable Chocolate Coffee twist to traditional Nankhatai, this Rakshabandhan festival treat yourself and family to something different and tasty.

Nankhatai is one of the most popular Indian shortbread cookies , these are commonly prepared during festivals or occasions. The best thing about these biscuits are that they are eggless and simple to prepare. Nankhatais are really heavenly delicious , the traditonal Nankhatai is prepared with APF , Besan (Chickpea flour) and Semolina. The other method is using Whole what flour, I prefer the WWF method as it’s more healthier but yes you can bake these cookies with APF too

You can check the recipe of traditional Nankhatai below

Almond Pistachio Nankhatai

Whole wheat flour is dense hence these cookies do not have similar tender structure like APF. Besan adds in crumbly texture so you can add besan for the original crumbly texture. Semolina adds in crunch to these cookies. Do not add too much cocoa or coffee powder else the cookies might turn bitter. You can reduce the coffee powder to 1/4 tsp too if you just want a mild taste.

The cookies were really delicious that mine got over within 1 hour of cooling the cookies 🙂 so yes it is really delicious and definitely worth a try

*Cocoa powder and coffee powder cuts in the sweetness so adjust the quantity of sugar accordingly

**If you dislike the coffee taste then yes you can skip it completely

*** Do not overbake these cookies as wheat flour cookies harden quickly than APF

***If you do not have ghee, only then use soft unsalted butter as a replacement

Do Watch the video for better clarity in preparation and share your experience once you prepare the dish

Preparation time: 10 mins Cooking time: 15 mins Total time: 25 mins

Servings: 4


  • 125 g Whole wheat flour
  • 1 tbsp besan (chickpea flour) – optional
  • 1 tbsp semolina /sooji
  • 1/2 cup powdered sugar – adjust
  • 1/2 teaspoon baking powder
  • 75 g ghee (clarified butter) at room temperature
  • 1 pinch salt
  • 1 tbsp chopped nuts to garnish
  • 1/4 – 1 teaspoon Coffee powder – adjust
  • 1.5 tbsp unsweetened cocoa powder

Steps to prepare

  • Preheat oven to 170 deg cel and line baking tray with parchment paper. If using convection oven then preheat it to 160 deg cel
  • Sieve flour, cocoa powder, coffee, salt,semolina,besan and baking powder in a bowl, keep this aside
  • Add ghee in a bowl, to this add the sugar and blend well for 5-6 minutes
  • Now gradually add the dry ingredients and mix well until comes together to form a stiff dough
  • If dough is very tight then add 1-2 tbsp milk. If dough is soft then add 1 tbsp flour at a time to form stiff dough
  • Pinch small/medium sized balls and shape them. Gently flatten them, you can make design on top of the cookies if desired
  • Place them on baking tray leaving gap between them
  • Bake for 15-7 minutes until golden brown. do not over bake
  • Allow cookies to cool on the tray for 5 minutes
  • For Non oven – Use heavy bottom kadai (pan) or cooker and spread about cup salt in it
  • Preheat it covered for 10 min. Place a stand at bottom of kadai.
  • Place the tray over it. Cover with lid & bake over low heat for 15- 18 min until golden brown
  • Allow cookies to cool completely on the wire rack. Store in airtight container
  • Serve as required. Enjoy them as-is or with warm cup of milk/coffee
Whole Wheat Chocolate Coffee Nankhatai


Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

4 replies on “Whole Wheat Chocolate Coffee Nankhatai (Shortbread Cookies)

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