Nankhatai/ Shortbread Cookies Recipe| Breakfast Care

Nankhatai/ Shortbread Cookies is an authentic Indian sweet and savory eggless cookie that can be easily prepared at home.

  • 1 cup all purpose flour
  • 3/4 cup chickpea flour/ besan
  • 1/4 cup semolina
  • 1/2 cup ghee
  • 3/4 cup sugar
  • 1/2 teaspoon cardamom powder
  • Pistachios, chopped, to garnish
  • Almonds, chopped, to garnish
  • A pinch of salt

  1. In a bowl sieve together flour, besan, sooji and cardamom powder.
  2. Add salt and mix till well combined.
  3. Using your hand mixer, mix ghee with sugar strands until fuffy.
  4. Add the flour mix and mix. Mix until it forms a soft and smooth dough.
  5. Wrap the dough and refrigerate for 30 minutes.
  6. Take the dough out and pinch equal size balls from the dough.
  7. Flatten each balls slightly with your hands and if you want make a criss-cross design on top with a knife. 
  8. Press some chopped nuts in the center.
  9. Place the baking tray lined with the cookies back in the refrigerator again for 20 minutes.
  10. Pre-heat the oven to 375 F degrees.
  11. Bake at 375 F degrees until light brown.
  12. Remove nankhatai and transfer to cooling rack.
  13. Serve after cool down.
  14. Enjoy!

1. If the dough is not coming together, you may add a tablespoon of milk at this point.
2. Store leftover Cookies in an airtight container.
3. You can use butter, if ghee is not available.

Post a Comment