Thandai Nankhatai

Happy Holi 2023!!! Try this twisted version of Nankhatai with Thandai Flavor this Holi… It is a game changer and so delicious. I have used home-made thandai powder (recipe below), you can use store-bought as well. You can use the leftover thandai powder for drinks, etc.

Also try: Nankhatai, Double Chocolate Chip Cookies, Jeera Biscuits or Oats Brownie Cookies

Course: Snacks

Cuisine: Indian

Time: Preparation – 20 mins, Baking – 15 mins, Total – 35 mins.

Servings: makes around 10-12 medium size nankhatais.


For Nankhatai

  1. Whole Wheat Flour – 1/2 cup
  2. All-purpose Flour – 1/4 cup
  3. Gram Flour – 1/4 cup
  4. Semolina – 1 tbsp
  5. Thandai Powder – 3 tbsp (store-bought or home-made)
  6. Powdered Sugar – 1/3 cup
  7. Ghee (Clarified Butter) – 1/3 cup (softened, not melted)
  8. Baking Soda – 1/4 tsp.

For Thandai Powder (yields about 3/4 cup powder)

  1. Almonds – 1/4 cup
  2. Cashews – 3 tbsp
  3. Fennel Seeds – 1 tbsp
  4. Poppy Seeds – 1 tbsp
  5. Dried Rose Petals – 1 tbsp
  6. Black Peppercorns – 1/2 tsp
  7. Cardamom Pods – 15 
  8. Saffron Threads about a pinch or 1/8 tsp

PS: 1 Cup = 250 ML.

How to make Thandai Nankhatai:

  1. Take a grinding jar and add all of the ingredients for the thandai powder 
  2. Grind to make a smooth powder. Store in an airtight container
  3. Pre-heat the oven to 360 F or 180 C. Line a baking sheet with the parchment paper and keep aside
  4. Take a bowl. Sieve in whole wheat flour, all-purpose flour, gram flour, semolina and baking soda. Add thandai powder, mix and keep aside
  5. Take a mixing bowl, add ghee and powdered sugar. Beat with a hand mixer or a whisk until light and fluffy
  6. Add flour mix in portions and make a smooth dough, don’t knead it. If it’s crumbly then add 1 or 2 tbsp milk to bind well
  7. Now divide the dough into 10-12 round shaped balls and place them on the baking sheet. Lightly flatten and top them with crushed dried rose petals
  8. Bake for about 16 to 18 mins or until it starts to turn a little golden brown. Let them cool down at room temperature. Your Thandai Nankhatais are ready, they’ll remain fresh in an airtight container for up to 2 weeks. Enjoy!!!

One comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s