Gulabi Nankhatai

Gulabi Nankhatai

Gulabi Nankhatai – eggless Indian shortbread biscuits made with all purpose flour, almond flour and with hint of rose and coconut.

Nankhatai is Indian shortbread biscuits. When I think of Nankhatai, all I can think of is those small chai stalls on the streets of India. Where people sit around, sip on cutting chai along with nankhatai and socialize with friends and family. There are also many local small family owned bakeries in India that makes this classic sweet biscuits with their own touch. I like classic nakhatai, however I am in love this version.

This version has delicate rose, cardamom and coconut flavors. It has mix of all purpose flour, almond flour and ground coconut flakes. You can certainly substitute almond flour with besan/gram flour if you like. Top it with some Coarsely Ground Pistachio and coconut to make it look pretty and add some extra texture. Only they look gorgeous, but they taste absolutely amazing. I might have made over 7-8 batches to get this recipe right, but also for some reason I want to keep making them over and over.

gulabi nankhatai

This Gulabi Nankhatai has been our family favorite and our friends keep asking us to make it over and over when we get together. That says strongly about this recipe. These would make great Diwali or Holiday goodie. Also great for Holiday gifts, make a big batch and place them in pretty cookie boxes. Put a pretty bow on top and gift them to your loved ones!

If you like to bake and want to try some more of my baking recipes, check out my BANANA WALNUT BREAD, CHOCOLATE BANANA ZUCCHINI BREAD, ACORN SQUASH AND BEETROOT BREAD WITH SEEDS AND NUTS – VEGAN. They are all delicious baked goodies and of course these Gulabi Nankhatai. If you end up making any of these and like it, leave me a comment below or tag me on Instagram @myvegetarianroots. I would love to hear your feedback!
Happy & Healthy Eating!

gulabi nankhatai

Gulabi Nankhatai

Gulabi Nankhatai – eggless crispy Indian cookies with hint of rose and coconut
Course Dessert, Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Servings 30 small nankhatai


Dry Ingredients

  • ¾ cup All Purpose Flour
  • ½ cup Almond Flour can be substitute with Besan/Gram flour
  • 1 tbsp Semolina
  • 2 tbsp Coconut Powder ground unsweetened coconut flakes
  • 1 pinch Salt
  • ½ tsp Cardamom Powder
  • ¼ tsp Baking Soda
  • ½ tsp Baking Powder

Wet Ingredients

  • ½ cup Powdered Sugar
  • ½ cup Unsalted Butter
  • 1 tbsp Rose Syrup
  • ¼ tsp Rose Extract
  • 3 tbsp Luke Warm Milk
  • 4-5 drops Pink/Red Food Color optional


  • ½ cup Coarsely Ground Pistachio
  • ½ cup Coarsely Ground Unsweetened Coconut Flakes


  • Mix all dry ingredients listed above in a bowl, keep it aside.
  • Luke warm milk, add in rose extract, rose syrup and pink food color (if using any). Mix well keep aside.
  • Using an electric mixer/standing mixer, vigorously mix room temperature soft butter along with powdered sugar until it becomes light, fluffy and creamy.
  • Once creamy, add in luke warm pink milk liquid to butter & sugar mix. Again using an electric mixer/standing mixer, vigorously mix until it becomes light, fluffy and creamy.
  • Fold in dry ingredients you put aside earlier. Keep folding either with your hand or standing mixture attachment until it becomes soft dough.
  • Cover it and refrigerate it for at least 20-30 minutes.
  • Pre heat your oven on 295°F. Roll refrigerated nankhatai dough in small balls, about 30 ish. Press each dough down just a little, dust them with mix of Coarsely Grounded Unsweetened Coconut Flakes and pistachio.
  • Place parchment paper on baking tray. Place nankhatai dough balls on it, keeping some room between each of them.
  • Bake them for 25 minutes. Do not over bake them. Let them cool completely on a cooling rack before eating. They will harden as they cool down.
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