Nankhatai is a delicious crunchy Indian shortbread cookie made using ghee and flour. Make this yummy eggless bakery-style cookie at home using my simple recipe.
If you are looking for more Cookie recipes to serve along with your evening tea or coffee, here are some – Almond Cookies, Banana Cookies, Peanut Butter Cookies, Funfetti Cookies, and Buttery Piped Shortbread Cookies.
About This Recipe
Soft and crunchy, Nankhatai is Indian shortbread-like cookies that are loaded with the goodness of ghee/clarified butter, cardamom powder, and almonds.
They are super simple to make and so delicious that they will just melt in your mouth. This recipe can be turn around within 10 minutes and believe me, the freshly baked cookies will fill your house with a beautiful aroma, that is hard to resist.
Each and everyone has their own way of making this super-soft Indian cookie. While some prepare it just with all-purpose flour, some like to make it with a combination of besan/chickpea flour and all-purpose flour. I always make it with the second option!
This one is made with lots of ghee, making it perfect to munch on during festivals and also to serve to your guests. Believe me, this will be a show stopper at your snacks table. It is also available in most of the Indian bakeries, and you will love them in the first bite itself.
This homemade Nankhatai is,
- Just like the bakery ones
- Melt in mouth cookies
- Perfect for the festive season
Flour – These sweet requires very basic ingredients. It uses a mixture of Chickpea (besan) and All-purpose flour (maida). You can also skip adding besan and make it just with all-purpose flour.
Some even add a little Sooji, to give it a crunchy texture.
Cardamom Powder – This adds that Indian touch to the cookies, which makes it irresistible. If you do not have cardamom powder, you can also add crushed cardamom seeds.
Ghee – Ghee or Clarified Butter makes these cookies super rich and soft.
Powdered Sugar – You can adjust the amount of sugar, according to your taste. If you like it to be sweeter, you can increase the amount of sugar.
Salt & Baking Soda – baking soda helps to make these cookies rise and even adds to the soft texture. A little salt adds a nice flavor.
Almond – Almonds are slivered and then added on the top, which adds a nice bite in these super soft and melt in mouth cookies.
You can also add some Saffron Strands and chopped Pistachios on top along with slivered almonds.
Step By Step Recipe
Chickpea flour, all purpose flour, salt and baking soda added in a bowl.
Add cardamom powder in this mixture and mix well.
Add ghee and powdered sugar and make s oft dough.
Divide the dough into 15-20 parts and make rounds. Gently press the rounds and arrange them on a baking tray.
Keep some slivered almonds on top. Cover the tray with a cling wrap and refrigerate the cookies for 30 minutes.
Preheat the oven to 175 degrees C. Bake the cookies for 10-12 minutes, till slightly browned. Remove from oven and cool on a cooling rack.
Frequently Asked Questions
Yes, you can use whole wheat flour instead of all-purpose flour, but the texture will differ a bit and it won’t be as soft as the maida ones.
Traditionally, these Indian cookies use ghee, but if it is not available you can use melted butter instead. You can use both salted and unsalted butter.
You can even use oil instead of Butter and Ghee.
To prepare it in a pressure cooker, follow the recipe and shape the cookies using the dough. Now, fill 1 inch of the cooker base with crystal salt. Once done, add a stand in the cooker. Let the cooker preheat for about 10-15 minutes.
Add the cookies on the plate and put the plate on the stand. Remove the whistle and close the lid. Let it bake for about 10 minutes on low flame. let them cool down fully, before serving.
Coconut Nankhatai – Just add in 1 cup of Desiccated Coconut in the cookie dough and follow the same recipe.
Chocolate Nankhatai – Add in ¼ cup of Cocoa Powder in the cookie dough. You can also add in a little Nutmeg Powder to enhance the flavor of these Indian Chocolate Cookies.
Masala/ Spiced Nankhatai – To prepare savory spiced Nankhatai, you can add a mixture of curry leaves, peppercorns, chili flakes, garam masala, ginger, salt, and asafoetida. Roast these spices in a little ghee and then grind it into a coarse mixture before adding into the cookie mixture. Skip adding the sugar in this case.
These Nankhatai Biscuits lasts for about a week at room temperature. Store them in a sealed glass jar or in an airtight container.
Keep the biscuit away from moisture/humidity, as they might get stale and lose their crunch.
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- ½ cup Besan / Chickpea flour
- 2 cups Maida / All purpose flour
- 1 Pinch of salt
- ⅛ tsp Baking soda
- 1 tsp Cardamom powder
- 1 cup Ghee (use regular butter if not available)
- 1 cup Powdered sugar (sifted)
- 5 – 6 Almonds (slivered for garnishing)
- Mix chickpea flour, all purpose flour, salt, and baking soda in a bowl. Add cardamom powder and mix well.
- Add ghee and powdered sugar and mix to make a soft dough.
- Divide the dough into 15-20 equal size parts and make rounds.
- Press the rounds gently and keep some slivered almonds on top. Arrange the cookies on a baking tray.
- Cover the tray with a cling wrap and refrigerate the cookies for 30 minutes.
- Pre heat the oven to 175 degrees C.
- Bake the cookies for 10-12 minutes, till slightly browned.
- Remove from oven and cool on a cooling rack.
- Store in an airtight container for up to a week.