Chai Spice Sugar Nankhatai: A Chai-Inspired Biscuit

Buttery, crumbly nankhatai finished with a fragrant sprinkle of Wandering Leaf Co.’s Chai Spice Sugar.

Nankhatai is a buttery, crumbly biscuit enjoyed in South Asian homes and in East African family food traditions. This version gets a fragrant sprinkle of Wandering Leaf Co.’s Chai Spice Sugar before baking—an easy way to add warm chai notes to a classic tea-time treat.

The Recipe

Makes: About 18 small biscuits
Prep time: 20 minutes, plus 20 minutes chilling
Bake time: 15–18 minutes
Oven: 325°F (165°C)

Ingredients

• 125 g all-purpose flour
• 40 g gram flour (besan)
• 20 g fine semolina (sooji)
• 75 g icing sugar, sifted
• 90 g ghee, semi-solid and soft but not melted
• ½ teaspoon baking powder
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• A small pinch of fine salt
• 1–2 teaspoons Wandering Leaf Co. Chai Spice Sugar, for sprinkling on top
• Optional: a few tiny pieces of candied orange peel for the centres

Method

1. Prepare the oven and tray. Heat the oven to 325°F (165°C). Line a baking tray with parchment paper.
2. Mix the dry ingredients. In a bowl, whisk together the all-purpose flour, gram flour, semolina, baking powder, cardamom, cinnamon and salt.
3. Cream the ghee and sugar. In a separate bowl, beat the soft, semi-solid ghee with the icing sugar for 2–3 minutes, until creamy. Do not use melted ghee.
4. Make the dough. Add the dry ingredients to the ghee mixture and mix gently just until the dough comes together when pressed. It may look crumbly at first; avoid kneading it. If it genuinely will not hold together, mix in additional soft ghee 1 teaspoon at a time. Avoid adding extra flour unless the dough is sticky.
5. Shape. Divide into 18 equal portions, roll into balls and flatten each one slightly. Add a tiny piece of candied orange peel to the centre if desired.
6. Chill. Place the shaped biscuits in the refrigerator for 20 minutes to help them hold their shape.
7. Add the Chai Spice Sugar. Arrange the chilled biscuits on the prepared tray with a little space between them. Sprinkle a small pinch of Chai Spice Sugar over each biscuit, pressing it very gently so it adheres.
8. Bake. Bake for 15–18 minutes, checking from 12 minutes onward. The biscuits should look set, with lightly golden bottoms; the tops may remain fairly pale.
9. Cool completely. Leave them on the tray for 10–15 minutes, as they will be delicate while hot, then transfer to a rack. Their texture will firm as they cool.

Tips for the best texture

• Use semi-solid ghee. Melted ghee can change the dough texture and encourage spreading.
• Mix gently. Once the dough holds together, stop mixing.
• Keep the topping light. A small sprinkle of Chai Spice Sugar gives the biscuits a fragrant finish without overwhelming their buttery flavour.
• Watch the bottoms. These biscuits don't need to become deeply browned on top. Check early because ovens and tray materials vary.
• Store once fully cool. Keep the biscuits in an airtight container at room temperature.

A little chai-spiced finish

Wandering Leaf Co.’s Chai Spice Sugar adds a warm, aromatic finish to these delicate biscuits. Serve them with your favourite cup of tea for a cosy tea-time treat.

At Wandering Leaf Co., we believe tea is about more than what's in the cup. It's about flavours, stories and small rituals that bring people together.

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