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.
  • CourseCookies
  • CuisineIndian
  • 1/2cup Gheeroom temperature
  • 1/2cup Sugar
  • 1cup Plain flour
  • 2tablespoons Gram flour/Besan
  • 1tablespoon Semolina / rava
  • 1/2teaspoon Baking powder
  • 1/4teaspoon Cardamom powder
  • 1pinch Salt
  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 28 – 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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