Easy Besan Laddu Nankhatai

Let’s give festive sweets a delicious makeover with this Besan Laddu Nankhatai recipe — a delightful blend of two Indian classics: besan laddus and nankhatai. These cookies are gluten-free, eggless, naturally high in protein and made with healthier ingredients, bringing together the aroma of roasted chickpea flour and the melt-in-mouth texture of nankhatai, an Indian shortbread cookie.

Whether it’s Diwali, Raksha Bandhan, Eid, or any celebration that calls for something sweet, these cookies add warmth and charm to your table. With every bite, you’ll taste roasted besan, cardamom, almonds, and ghee — flavours that feel like pure celebration.

Let’s look at the main ingredients!

Besan (Chickpea Flour)

Rich in protein, fiber, and iron, besan is a naturally gluten-free flour that gives these cookies their nutty flavour and soft, crumbly texture. It forms the base of the recipe, adding both nutrition and that familiar roasted aroma reminiscent of besan laddus.

Almonds

Almonds are packed with healthy fats, vitamin E, and antioxidants. When blended into the flour, they lend a subtle nuttiness and creamy richness that elevates the taste and texture of the nankhatai.

Cardamom Pods

Fragrant and soothing, cardamom adds a warm sweetness that defines Indian festive sweets. It balances the richness of ghee and besan beautifully.

Ghee or Unsalted Butter

Ghee provides healthy fats and that traditional aroma we associate with Indian mithai. It’s what gives the nankhatai its light, flaky crumb and helps it literally melt in your mouth.

Powdered Raw Sugar

Less processed than refined sugar, raw sugar retains more minerals and lends a mellow sweetness. It also aerates the ghee when whipped, making the cookies light and tender.

Salt

A small pinch of salt enhances all the sweet, nutty, and buttery notes, balancing the flavours perfectly.

Turmeric

Turmeric adds a hint of earthy warmth, a touch of natural golden colour to these festive cookies.

Baking Powder and Baking Soda

These gentle leavening agents help the cookies rise slightly and create the signature cracks on top, giving them that perfect nankhatai look and feel.

Chopped Nuts and Silver Foil (Vark)

A handful of chopped nuts adds crunch and richness, while a touch of edible silver foil makes the cookies look beautifully festive — just right for Diwali gifting or celebrations.

If you love making Nankhatai at home, you may love these recipes:

Wholewheat Kaju Katli Nankhatai

Jowar Thandai Nankhatai

A playlist of all my Deepawali Recipes is linked here too!

Why You’ll Love These Cookies

• They’re naturally gluten-free, high in protein and eggless, perfect for all kinds of celebrations.
• The cookies melt in your mouth with that signature nankhatai crumble.
• Made with healthier, wholesome ingredients like besan, almonds, and raw sugar.
• The aroma of cardamom, ghee, and roasted besan instantly brings festive nostalgia.
• Perfect for Diwali gifting, festive platters, or chai-time indulgence year-round.

These Besan Laddu Nankhatai cookies capture the best of both worlds — the nostalgia of besan laddus and the buttery crumble of nankhatai. They’re festive, fragrant, and made with healthier ingredients, making them a perfect sweet treat not just for Diwali but for any celebration throughout the year.

One batch of these, and your festive dessert platter will never be the same again!

Eggless Gluten free Besan Laddu Nankhatai

Serves: 15-18 cookies Prep Time: 15 mins Cooking Time: 20 mins 20 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (110g) - Besan/Chickpea Flour

1/4 cup (30g) - Almonds

4 Cardamom pods

1/3 cup (70g) - Ghee/Unsalted Butter

1/2 cup (80g) - Raw Sugar

1/8 tsp Turmeric

1/8 tsp - White Salt or 1/4 tsp - Pink Salt

1/2 tsp - Baking Powder

1/4 tsp - Baking Soda

Instructions

1. Preheat the oven to 180 °C and line a baking tray with parchment paper.

2. In a blender, grind besan, almonds, and cardamom into a fine powder.

3. In a bowl, whisk ghee and powdered raw sugar until pale and fluffy — this step gives the cookies their light, crumbly texture.

4. Add salt, turmeric, baking powder, and baking soda, and whisk again.

5. Fold in the besan mixture to form a soft dough.

6. Scoop about 1½ tablespoons of dough, roll into balls, and place on the tray.

7. Bake for 15–20 minutes, or until large cracks appear on the surface.

8. Cool completely on a wire rack.

9. Garnish with chopped nuts and silver foil, and serve.

Notes

1. Grind the nuts completely with the besan, until the nuts start to release their oil. This will give you a melt in the mouth texture.
2. If you want to add more nuts, you can use upto 1/2 cup of nuts in total and increase the amount of raw sugar by 2 tbsp in this recipe. Keep all the other ingredient quantities same.
3. Whisk the ghee/butter and powdered sugar completely. The more you whisk this mixture, the better the texture will be.
4. Use slight cold ghee if you are using ghee, as cold ghee will whisk better.
5. If using butter, use slight soft butter, not one that is firm, it will be difficult to whisk.
6. If the dough feels crumbly and does not come together in a ball, whisk the ghee/butter + sugar mixture more the next time. For now you can add 1-2 tsp of milk to form the dough.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.