Nankhatai

Nankhatai is an Indian-style shortbread cookie made with plain flour, gram flour, semolina, ghee, sugar, etc. These cookies are popular all over India, especially during the festive season. Nankhatai has a melt-in-the-mouth texture with a tempting ghee flavor.

While making these cookies, make sure the ghee is at room temperature in semi-solid form. Melted or cold ghee will change the texture of the cookies.

 

Print Recipe
Nankhatai
Nankhatai is an Indian-style shortbread cookie made with plain flour, gram flour, semolina, ghee, sugar, etc. These cookies are popular all over India, especially during the festive season. Nankhatai has a melt-in-the-mouth texture with a tempting ghee flavor.
Course Cookies
Cuisine Indian
Servings
numbers
Ingredients
  • 1/2 cup Ghee room temperature
  • 1/2 cup Sugar
  • 1 cup Plain flour
  • 2 tablespoons Gram flour/Besan
  • 1 tablespoon Semolina / rava
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Cardamom powder
  • 1 pinch Salt
Course Cookies
Cuisine Indian
Servings
numbers
Ingredients
  • 1/2 cup Ghee room temperature
  • 1/2 cup Sugar
  • 1 cup Plain flour
  • 2 tablespoons Gram flour/Besan
  • 1 tablespoon Semolina / rava
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Cardamom powder
  • 1 pinch Salt
Instructions
  1. Add the sugar into a mixer grinder and grind into a fine powder, set aside.
  2. Sift together the plain flour, gram flour, semolina, baking powder, and salt. Set aside.
  3. Preheat the oven at 150 °C for 10 minutes.
  4. Beat ghee, powdered sugar, and cardamom powder in a bowl with an electric mixer until light and fluffy.
  5. Add sifted flour mixture in two batches and mix until just combined. Then combine with your hand until you get a smooth dough. (avoid kneading it too much)
  6. Roll level tablespoons of mixture into balls. Place about 3 cm apart on baking paper-lined oven trays.
  7. Flatten the balls slightly and top each with a few pieces of chopped pistachios.
  8. Bake for about 30 minutes or until the edges are lightly golden brown.
  9. Stand nankhatai on trays for about 10 minutes before lifting onto a wire rack to cool.
  10. Store in an airtight container.
  11. NOTE - Substituting ghee for butter or shortening will change the flavor and texture of the cookies.
  12. If the dough is too soft, refrigerate it for about 10 minutes.
  13. These cookies keep well in an airtight container for up to a week at room temperature.
  14. All cup and spoon measurements are level. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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