Description
Nankhatai is a classic Indian shortbread cookie made with ghee, flour, and cardamom. These crumbly treats melt in your mouth and are perfect for tea time or festive gifting.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons semolina (sooji)
- 1/2 cup powdered sugar
- 1/2 cup ghee (solid but soft)
- 1/2 teaspoon baking powder
- 1/2 teaspoon cardamom powder
- 2 tablespoons chopped pistachios (optional)
Instructions
- Preheat your oven to 325°F (160°C) and line a baking tray with parchment paper or lightly grease it.
- In a mixing bowl, whisk together flour, semolina, baking powder, and cardamom powder.
- In another bowl, cream ghee and powdered sugar until smooth and well combined.
- Add the dry mixture into the ghee-sugar mixture and gently mix to form a soft dough. Avoid overmixing.
- Roll small portions of the dough into balls, flatten slightly, and place on the tray. Press chopped pistachios in the center if using.
- Bake for 15–18 minutes until bottoms are lightly golden. Tops should remain pale and cracked.
- Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough if it feels sticky to help with shaping.
- Use freshly ground cardamom for the best flavor.
- Do not overbake — the cookies should stay pale on top.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 10mg
Keywords: Nankhatai, Indian cookies, shortbread, ghee cookies, Diwali sweets