NanKhatai Recipe, How to make NanKhatai or Crunchy Indian Shortbread Cookies

Course: Cookies
Cuisine: Indian
Author: Neha Mathur


  • Ghee / Indian Clarified butter - 1 cup use regular butter if not available
  • Powdered sugar - 1 cup sifted
  • Cardamom powder - 1 tsp
  • Besan / Chickpea flour - 1/2 cup
  • Maida / All purpose flour - 1 and 3/4 cups
  • Pinch of salt
  • Baking soda -1/8 tsp
  • Almonds - 5-6 slivered for garnishing


  1. Sift besan, maida, salt, cardamom powder and baking soda.
  2. Whisk ghee and powdered sugar till light and fluffy. ( Approx 2-3 minutes on high speed )
  3. Add the dry mixture in 2-3 batches and fold gently.
  4. Divide the dough into 20-24 parts and make rounds.
  5. Press the rounds gently and keep some slivered almonds on top.
  6. Cover the tray with a cling wrap and refrigerate the cookies for 30 minutes.
  7. Pre heat the oven to 175 degrees C.
  8. Grease a cooking sheet with ghee.
  9. Arrange the cookies on the sheet keeping 2 cm gap between them.
  10. Bake for 15-20 minutes, till slightly browned.
  11. Remove from oven and cool on a cooling rack.
  12. Store in an airtight container for up to a week.
  13. Note
  14. These cookies tend to burn very fast, so keep an eye on them while baking.
  15. Turn the cookies around and see the base. If it's slightly browned, the cookies are done.