Almond Nankathai

Recipe by
Total Time:
30-45 minutes
Serves: 15
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • 800 g - plain flour
  • 200 g - almonds, powdered coarsely
  • 500 g - sugar powdered
  • 500 g - solidified ghee dalda
  • 1/4 tsp - baking powder
  • 1/2 cups - broken bits of almonds or halved almonds
  • 1-2 tbsp - warm milk if required

How to Make Almond Nankathai

  • If ghee is not solidified, then refrigerate for some time.
  • Take in a large deep plate, run in circular direction with a flat palm.
  • Rub enough to make ghee white, fluffy and light.
  • Sieve baking powder with flour.
  • Add sugar to ghee and mix till light.
  • Fold in sieved flour, almond powder till well mixed.
  • Sprinkle some milk if dough seems too dry to hold.
  • Mix with a light hand.
  • Do not knead too much or make dough gooey.
  • Coarse dough will make better and lighter cookies.
  • Shape in small rounds, arrange on baking sheet.
  • Preheat oven to 200 C, before putting in cookies.
  • Press on almond bit on each cookie in centre.
  • Bake at 180 C for 7-8 minutes or till very light golden.
  • Remove, cool on a wire mesh or rack till completely cooled.
  • Store in airtight container, in dry place.