Multigrain Naankhatai Biscuits

Naankhatai is a popular biscuit especially in Northern part of India . Naankhatai’s are bite sized biscuits, which not only meet your sugar cravings, but are also perfect as a tea-time snack. They are several recipes out there to make a perfect naankhatai, but the one I would be sharing with you all today is with a healthy twist.

Cooking TimePrepration TimeTotal Time
20 minutes 10 minutes 30 minutes


Approx 20 small size biscuits

  1. Multigrain Flour – 1 cup or 136 gms *
  2. Besan / Gram Flour- 1/4 cup 34 gms 
  3. Sooji/ Semolina – 1/4 cup 34 gms 
  4. Baking soda – 1/4 Tsp
  5. Baking powder- 1/2 Tsp
  6. Elaichi/Cardamom powder- 1/2 Tsp 
  7. Salt- pinch 
  8. Sugar- 1/3 cup or 45 gms *
  9. Ghee – 1/2 cup or 64 gms 

Note :

  • Multigrain flour I have used is a combination of wheat flour and millets, but you can use anything that is available in your kitchen. Here are few examples: wheat flour/ all purpose flour or use both in halves. This a very versatile recipe, so bake them at your convenience.
  • You can increase the amount of sugar to equal portion of ghee, if you like the biscuits on the sweeter side. The quantity of sugar above has a mild taste of sweetness.


  1. Firstly take a bowl and sieve all the dry ingredients, like the besan, multigrain atta, sooji, cardamom powder, baking powder, baking soda and mix them altogether. Keep it aside.
  2. Now in another bowl add the ghee, sugar and whisk everything using an electric beater until it turns pale and fluffy.
  3. Once fluffy, add the dry ingredients in batches and mix them together. Knead it gently with no pressure and form a dough.
  4. Cover the dough and keep the dough in the fridge for 20 minutes.
  5. Meanwhile start preparing the baking tray by aligning it with a baking sheet and preheat the oven to 160C.
  6. Remove the dough from the fridge and divide the dough using 1 tbsp measuring spoon for even size and roll them into a small balls. Place them on the baking sheet with some distance in between them.
  7. Once all the dough balls has been placed on the sheet, use almonds or pistachio halves and gently press them in the centre. 
  8. Bake the biscuits for 15-18 minutes, or until the edges have turned golden brown.

Note :

  • I have set the temperature at 160 C, as the cookies are with made with multigrain flour and ghee. If they are baked at 180 C, then the cookies might look completely baked from outside but would still be raw from inside. It might also make your cookies appear darker than usual.
  • If you choose to bake them with a different flour then you can increase the temperature at 180 C, but monitor the oven after 12 minutes.

A simple recipe, with barely any effort and can be prepared with easily available ingredients in every kitchen. This is my version of this popular and versatile biscuit. Do give them a try and share your experience, in the comment section below.

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