Nankhatai (Traditional Indian Shortbread Cookies)

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Nankhatai are classic Indian shortbread biscuits made with flour, ghee, and sugar, delicately spiced with green cardamom and nutmeg. Crisp on the outside, melt-in-the-mouth inside, these bakery-style cookies are a timeless companion to an evening cup of chai.

Prep Time: 15 minutes
 Bake Time: 20–25 minutes
 Total Time: 40 minutes
 Yield: 10 nankhatai

Ingredients

  • 1 cup all-purpose flour (maida) – 125 g

  • ⅓ cup gram flour (besan) – 40 g

  • 2 tablespoons fine sooji (rava/cream of wheat) – 20 g

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda (use ¼ tsp or omit if preferred)

  • ½ teaspoon green cardamom powder

  • 2–3 pinches nutmeg powder (or ⅛ tsp)

  • ⅓–½ cup ghee (semi-solid) or butter – 70 g

  • ½ cup sugar (100–110 g)
     or ¾ cup powdered sugar (adjust to taste)

  • ½ tablespoon curd (yogurt)

  • 2–4 tablespoons milk (as needed)

  • Almonds, pistachios, or chironji – for garnish (optional)

Instructions

1. Preparation

  1. Powder the sugar finely in a grinder.

  2. Cream the ghee and powdered sugar using a mixer, blender, or food processor until light and smooth.

  3. Sift together all-purpose flour, gram flour, baking powder, and baking soda. Set aside.

  4. Add yogurt to the creamed mixture and mix well.

2. Make the Dough

  1. Add sifted dry ingredients to the creamed mixture.

  2. Add sooji, cardamom powder, and nutmeg powder.

  3. Gently mix to form a soft dough—do not knead.

  4. If the mixture feels crumbly, add milk 1 tablespoon at a time until it comes together smoothly.

3. Shape the Nankhatai

  1. Preheat oven to 180°C / 356°F.

  2. Pinch medium-sized portions of dough and roll into balls.

  3. Flatten slightly and press nuts gently on top.

  4. Optional: Create criss-cross patterns with a fork or toothpick.

4. Bake

  1. Place cookies on a baking tray, leaving space between each.

  2. Bake for 20–25 minutes until light golden.

  3. Remove and cool completely on a wire rack.

  4. Once cooled, store in an airtight container.

Notes & Pro Tips

  • Do not knead—overworking the dough will make cookies dense.

  • Using besan and sooji together gives authentic bakery texture.

  • Ghee must be semi-solid, not melted.

  • Oven temperatures vary—keep an eye after 18 minutes.

  • Recipe can be scaled easily for festive batches.

Microwave Convection Method

  • Microwave mode is not suitable.

  • Use convection mode only.

  • Preheat at 170°C for 10 minutes.

  • Bake at 170°C for 15–20 minutes until lightly golden.

Serving & Storage

  • Best enjoyed with masala chai or tea

  • Stays fresh for 2–3 weeks in an airtight container

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