Description
Nankhatai are traditional Indian shortbread cookies made with flour, ghee, and sugar, flavored with cardamom and topped with nuts. Eggless, crumbly, and melt-in-your-mouth, they’re a festive favorite for Diwali, Eid, Christmas, or any celebration. Quick to prepare, fragrant, and long-lasting, they make a perfect chai-time treat or edible holiday gift.
Ingredients
Scale
Ingredients:
- 1 cup (120 g) all-purpose flour (maida)
- 1/4 cup (30 g) gram flour (besan)
- 2 tbsp (20 g) semolina (sooji)
- 1/2 cup (60 g) powdered sugar
- 1/2 cup (100 g) ghee (semi-solid)
- 1/2 tsp cardamom powder
- 1/4 tsp baking powder
- Pinch of salt
- Chopped pistachios or almonds, for garnish (optional)
Optional Flavor Additions:
- Pinch of saffron strands
- 1–2 tsp rose water
Instructions
- Preheat Oven: Preheat to 180°C (350°F). Line a baking tray with parchment or grease with ghee.
- Mix Dry Ingredients: In a bowl, whisk flour, gram flour, semolina, cardamom powder, baking powder, and salt.
- Cream Ghee & Sugar: In another bowl, beat ghee and powdered sugar until fluffy.
- Form Dough: Gradually add dry mix to ghee-sugar mixture. Gently bring together into a soft dough—do not over-knead.
- Shape: Divide dough into equal balls. Flatten slightly and press a nut slice in the center.
- Bake: Place on tray and bake 15–18 minutes. Tops should remain pale, edges lightly golden.
- Cool & Store: Cool 5–10 minutes on tray, then transfer to rack. Store in airtight container once cooled.
Notes
Expert Tips
- Use semi-solid ghee—avoid melted or hardened for best texture.
- Chill dough briefly if too soft to handle.
- Don’t overbake—cookies firm up as they cool.
- Cool completely before storing to preserve crispness.
Variations
- Saffron & Rose: Add saffron strands and rose water for festive flavor.
- Coconut Nankhatai: Add desiccated coconut.
- Chocolate: Mix in 1 tbsp cocoa powder.
- Nuts & Seeds: Top with crushed nuts or sesame seeds.
Healthy Twists
- Swap maida for whole wheat flour.
- Use jaggery or coconut sugar instead of refined sugar.
- Add flaxseed powder or chia for extra fiber.
Storage
- Room temp: Airtight jar, 10–14 days.
- Avoid refrigeration—it alters texture.
- Pack in decorative tins or jars for gifting.
Common Mistakes
- Skipping preheating—leads to uneven baking.
- Overmixing—makes cookies tough.
- Incorrect ghee texture—too soft = flat cookies.
- Over/underbaking—watch edges for light golden color.
FAQs
- Skip besan or semolina? Yes, but texture changes.
- Butter instead of ghee? Works, but flavor differs.
- Why flat? Ghee too soft or oven not hot enough.
- Freeze dough? Yes, up to 1 month—thaw before shaping.
- Vegan? Use vegan butter or coconut oil (texture varies).
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Indian
Keywords: Nankhatai recipe, Indian shortbread cookies, eggless cookies, Diwali sweets, easy mithai recipe, Indian baking, traditional Indian desserts, cardamom cookies, besan nankhatai