Indian Cookies Recipe (Nankhatai)
This Nankhatai recipe is a classic Indian shortbread cookie infused with cardamom and made with ghee, flour, and sugar. These eggless cookies are light, buttery, and crumbly, perfect for pairing with tea or coffee.
Servings
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
Gluten-Free Alternative
To make gluten-free nankhatai, replace all-purpose flour with almond flour or a gluten-free baking mix. Almond flour adds a nutty richness while maintaining the soft, crumbly texture of the traditional recipe. Ensure all other ingredients are certified gluten-free.
These buttery, melt-in-the-mouth Indian shortbread cookies are a treat for any occasion. Whether you enjoy them warm with a steaming cup of tea or as a festive sweet during Diwali, they are sure to delight!