Sometimes you just need something warm and buttery. These Indian Nankhatai cookies are the perfect treat for your afternoon tea. They are crumbly, sweet, and smell like fresh cardamom. You can make these eggless shortbread cookies in just 30 minutes.
Why You’ll Love Indian Nankhatai Cookies
These cookies are a winner because they use simple pantry staples. They are a staple for holiday entertaining and special family gatherings. Your house will smell amazing while they bake in the oven. The texture is light and melts on your tongue instantly. It is a great recipe for beginner bakers to try.
Simple Method
Making these is very straightforward and feels totally doable. You start by creaming ghee and sugar until they look fluffy. Then, you gently mix in the dry ingredients by hand. There is no need for fancy equipment or heavy kneading. Just roll them into balls and let the oven work its charm.
Ingredients You’ll Need
Most of these items are likely already in your kitchen cupboards.
- 1 cup all-purpose flour (maida)
- 2 tablespoons gram flour (besan)
- 1 tablespoon semolina (sooji)
- 1/2 cup ghee, semi-solid at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon chopped pistachios for garnish
Step-by-Step
- Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
- In a large mixing bowl, cream together the semi-solid ghee and powdered sugar using a whisk until the mixture becomes pale, light, and fluffy.
- Sift the all-purpose flour, gram flour, baking powder, and salt directly into the creamed ghee mixture.
- Add the cardamom powder and semolina to the bowl.
- Gently combine the ingredients using a spatula or your fingertips to form a soft dough; avoid kneading to maintain a crumbly texture.
- Divide the dough into 18 equal portions and roll them into smooth balls between your palms.
- Place the balls on the prepared tray, flatten slightly, and press a few chopped pistachios into the center of each.
- Bake for 12 to 15 minutes until the base of the cookies turns light golden, though the tops should remain pale.
- Allow the cookies to cool completely on the tray to firm up before handling or storing.
Best Ways to Enjoy It
Serve these warm with a steaming cup of masala chai. They are also wonderful with coffee or a cold glass of milk. For a festive holiday platter, arrange them with dried fruits and nuts. Pack them into small boxes to give as thoughtful homemade gifts. Set the table and enjoy a cozy winter afternoon with your family.
Storage & Reheating
Keep your leftovers in an airtight container at room temperature. They will stay fresh and delicious for up to two weeks. Do not refrigerate them as they might lose their signature crumbly texture. These Indian Nankhatai cookies are great for meal prep snacks throughout the week. If you want a warm treat, microwave for five seconds.
Tips for Best Results
- Use semi-solid ghee rather than melted ghee for the right texture.
- Don’t skip the sifting step to keep the dough light and airy.
- Avoid over-kneading the dough so the cookies stay tender and soft.
- Make the dough ahead of time and store it in the fridge.
- For a holiday twist, add a pinch of saffron to the dough.
- Use a small cookie scoop to ensure every portion is exactly the same.
- Let them cool completely on the tray so they don’t crumble apart.
Ways to Switch It Up
- Swap the pistachios for almonds or cashews for a different crunch.
- Use a gluten-free flour blend to make these dietary-friendly for everyone.
- Add a drop of rose water for a lovely floral scent.
- Dust the tops with cinnamon sugar for a warm autumn flavor.
FAQs
Can I use butter instead of ghee?
You can use unsalted butter if you do not have ghee. However, ghee provides the most authentic bakery-style flavor and texture. Make sure the butter is soft but not melted.
Why did my cookies spread too much?
This usually happens if the ghee was too warm or melted. If your kitchen is hot, chill the dough for ten minutes. This helps the cookies hold their shape perfectly in the oven.
I hope these buttery treats bring a little extra warmth to your home. They are so simple to make and everyone always asks for more. Happy baking!
— Alex
Ingredients
- 1 cup all -purpose flour (maida)
- 2 tablespoons gram flour (besan)
- 1 tablespoon semolina (sooji)
- 1/2 cup ghee , semi-solid at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon baking powder
- 1 pinch sal t
- 1 tablespoon chopped pistachios for garnish
Instructions
- Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
- In a large mixing bowl, cream together the semi-solid ghee and powdered sugar using a whisk until the mixture becomes pale, light, and fluffy.
- Sift the all-purpose flour, gram flour, baking powder, and salt directly into the creamed ghee mixture.
- Add the cardamom powder and semolina to the bowl.
- Gently combine the ingredients using a spatula or your fingertips to form a soft dough; avoid kneading to maintain a crumbly texture.
- Divide the dough into 18 equal portions and roll them into smooth balls between your palms.
- Place the balls on the prepared tray, flatten slightly, and press a few chopped pistachios into the center of each.
- Bake for 12 to 15 minutes until the base of the cookies turns light golden, though the tops should remain pale.
- Allow the cookies to cool completely on the tray to firm up before handling or storing.
