Nankhatai / Shortbread Cookies

Nankhatai, these Indian shortbread cookies are melt in your mouth delicious and are flavored with a hint of Cardamom giving it a divine aroma. These cookies were made in many Indian households even before the advent of modern ovens. There can be many variations in the ingredients of this cookie, here is my very simple recipe for this delicious cookie.  Everyone in your family is going to love it and for many, it might even remind them of their childhood.

Give it a try and let me know how they turned out.

Yield: 12-14 cookies
Prep Time: 10 minutes
Cook Time: 18-20 minutes

  • 1 cup maida / all purpose flour

  • 1/2 cup besan / chickpea flour

  • 1/2 cup powdered sugar

  • 1/4 tsp of baking powder

  • A pinch of salt

  • 6-7 tbsp ( about 1/2 cup ) of ghee / clarified butter(room temperature)

  • 1/4tsp of elaichi / cardamom powder

  • Some chopped nuts for garnish

  1.  Preferably use only ghee / clarified butter to make the dough. Do not add oil, milk or water.

  2. You can also add 1 tsp of fine sooji / semolina for added texture.

  3. You can include other spices like nutmeg and cinnamon to flavor them to your liking. I recommend adding cardamom for its authentic flavor.

  4. These can be made in a heavy bottom pan or pressure cooker too. To make them in a pressure cooker, add 1 cup salt at the bottom for even heating. Put a small bowl or stand on the salt. Place the pan ( on which you are going to make the Nankhatai ) on the stand.  Cover the pressure cooker without the whistle and ring. Heat for about 10 minutes on medium flame. After 10 minutes, place the nankhatai dough balls on the pan and cook covered for 15 to 20 minutes.

1. In a bowl sieve together all the dry ingredients including cardamom powder and a pinch of salt.

2. Mix them well.

3. Add room temperature ghee. Crumble and mix to make a dough.
( Do not use melted ghee)  

4. Eyeball to make equal size of balls and place them in a baking sheet. Put a few pieces of pistachio on top.

5. Bake at 350 F / 180 C for 18-20 min.

6. Let them cool completely...enjoy