This Indian Cookies Recipe (Nankhatai) brings together ghee, flour, and cardamom to create the perfect melt-in-your-mouth shortbread cookie. A chai-time favorite!
I still remember the first time I bit into a nankhatai—I was probably seven, sitting on the kitchen counter while my grandmother expertly mixed the dough. The kitchen smelled of roasted cardamom, ghee, and sugar, and I knew something magical was about to happen.
She would let me press tiny crushed pistachios on top of each cookie before sliding them into the oven. I’d sit there impatiently, watching the dough transform into golden, flaky biscuits that practically melted the moment they touched my tongue.
Even now, when I make a batch of nankhatai, that same sense of warmth and nostalgia rushes back. The crisp edges, the rich buttery center, the hint of spice—it’s the kind of treat that makes you pause and just enjoy. And the best part? It’s ridiculously simple to make!
Why You’ll Love This Indian Cookies Recipe (Nankhatai) Recipe?
- Eggless & fuss-free! – No fancy ingredients, just pantry staples.
- Crisp, yet buttery soft – The perfect balance of crunch and melt-in-your-mouth texture.
- Minimal effort, maximum flavor – A handful of ingredients, and you’ve got a bakery-style treat.
- Pairs perfectly with chai or coffee – These cookies are made for slow, cozy evenings.
- Aromatic & nostalgic – The ghee and cardamom combo is pure, old-school goodness.
Ingredient Notes:
The magic of nankhatai lies in its simplicity. Here’s what makes these cookies so special:
- All-Purpose Flour (Maida) – The classic base that gives nankhatai their light, crumbly texture.
- Ghee (Clarified Butter) – The soul of this recipe! Ghee makes these cookies extra rich and fragrant.
- Powdered Sugar – Dissolves easily, giving the cookies their signature melt-in-the-mouth texture.
- Baking Powder & Baking Soda – A tiny amount ensures a delicate, airy bite.
- Cardamom Powder (Elaichi) – No nankhatai is complete without this. It’s warm, slightly citrusy, and brings out the richness of ghee.
- Salt – A small pinch enhances all the flavors.
- Crushed Pistachios (Optional) – For that extra nutty crunch and pop of color.
How To Make Indian Cookies Recipe (Nankhatai)?
Step 1: Prep the Dry Ingredients
Start by sifting the flour, baking powder, baking soda, and salt into a bowl. Sifting helps aerate the flour, ensuring soft, even-textured cookies.
Step 2: Cream the Ghee and Sugar
In another bowl, whisk together the ghee and powdered sugar until the mixture turns light, fluffy, and pale. This step is crucial—it gives the cookies their melt-in-the-mouth texture!
Step 3: Bring the Dough Together
Slowly add the dry ingredients to the ghee-sugar mixture. Use a spatula or your hands to mix until a smooth dough forms. Don’t knead! Just bring it together gently.
Step 4: Shape the Cookies
Preheat your oven to 180°C (350°F). While the oven heats up, divide the dough into equal portions and roll them into smooth balls.
Place them on a lined baking sheet, leaving space between them. Use a knife to make a crisscross pattern on top and sprinkle with crushed pistachios.
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Step 5: Bake to Perfection
Bake at 180°C (350°F) for 5 minutes, then lower the temperature to 160°C (320°F) and bake for another 25 minutes.
Pro Tip: Check the bottoms—if they’re turning golden brown, your cookies are done! If needed, bake for an extra 5 minutes.
Step 6: Cooling & Storing
Fresh out of the oven, these cookies will still feel soft. Let them cool on the tray for 5-8 minutes, then move them to a wire rack to cool completely.
Now, all that’s left to do is brew a cup of chai and enjoy your homemade nankhatai!
Storage Options:
- At room temperature: Keep them in an airtight container for up to 2 weeks.
- In the fridge: They stay fresh for up to a month, though they may lose some crispness.
- Freezing: You can freeze the dough for up to 2 months and bake fresh whenever you want!
Variations and Substitutions:
- Whole Wheat Nankhatai – Swap maida for whole wheat flour for a denser, nuttier version.
- Almond Nankhatai – Replace pistachios with almond slivers, or use almond flour in place of maida.
- Saffron-Infused – Add a pinch of saffron soaked in warm milk for a royal touch.
- Chocolate Nankhatai – Mix cocoa powder into the dough for a chocolaty twist!
What to Serve with Indian Cookies Recipe (Nankhatai)?
These cookies are fantastic on their own, but here are some fun pairings:
- Masala Chai – The ultimate combo! The warm spices complement the buttery sweetness.
- Coffee – A strong espresso balances out the richness.
- Warm Milk – A classic, comforting choice.
- Berry Jam or Honey – Adds a tangy contrast to the sweetness.
Frequently Asked Questions:
Why is my nankhatai not crumbly?
You might have added too much liquid or over-mixed the dough. Make sure to handle it gently.
Can I make nankhatai without ghee?
Ghee is key to the traditional flavor, but you can use unsalted butter if needed.
How do I make them extra crispy?
Bake them a little longer at a lower temperature and store them in an airtight container.
Nankhatai isn’t just a cookie—it’s a bite of nostalgia, packed with buttery richness and warm cardamom notes. Whether you’re making them for Diwali, a tea-time snack, or just because, these cookies never disappoint.
So, what do you think? Have you ever tried nankhatai? Let me know in the comments—I’d love to hear your favorite twists on this classic!
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Indian Cookies Recipe (Nankhatai)
Ingredients
Dry Ingredients:
- 1 cup 115g all-purpose flour (maida)
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- A pinch of salt
- ¼ to ½ teaspoon cardamom powder elaichi
Wet Ingredients:
- ⅓ cup 70g ghee (clarified butter), melted
- ½ cup 75g powdered sugar
Topping:
- 2 tablespoons crushed pistachios optional, for garnish
Instructions
Prepare the Dry Ingredients
- Sift together the all-purpose flour, baking powder, baking soda, salt, and cardamom powder into a mixing bowl. This ensures an even texture and removes any lumps, leading to a more delicate cookie. Set aside.
Whisk the Ghee and Sugar
- In a separate bowl, combine the melted ghee and powdered sugar. Whisk vigorously until the mixture turns light and fluffy. This aeration helps create the signature crumbly texture of nankhatai.
Form the Dough
- Gradually incorporate the sifted dry ingredients into the ghee-sugar mixture. Use a spatula or your hands to gently bring everything together into a soft dough. Avoid kneading—overworking the dough can make the cookies dense instead of light and crumbly.
Shape the Cookies
- Preheat the oven to 180°C (350°F). In the meantime, divide the dough into 9 to 10 equal portions and roll them into smooth balls.
- Arrange them on a lined baking sheet, ensuring enough space between them as they expand while baking. Lightly press the tops with a knife to create a crisscross pattern and sprinkle crushed pistachios in the center for added texture and flavor.
Bake to Perfection
- Place the baking tray in the preheated oven and bake for 5 minutes at 180°C (350°F). Then, reduce the temperature to 160°C (320°F) and continue baking for 25 minutes.Pro Tip: Check the undersides of the cookies—if they are golden brown, they are done. If not, bake for an additional 5 minutes.
Cooling & Storage
- Once baked, remove the nankhatai from the oven and let them rest on the baking tray for 5-8 minutes—they will still be soft at this stage. Then, transfer them to a wire rack to cool completely.
- Once cooled, they will develop their characteristic crisp, crumbly texture, perfect for serving with a cup of masala chai or coffee.
Notes
