Nankhatai – Traditional Indian Shortbread Cookies

Nankhatai is a famous shortbread cookie from India and the Indian subcontinent. These melt-in-the-mouth cookies are loved by people of all ages and are a must-have teatime snack in many households. Walk into any Indian bakery, and you will find several varieties of Nankhatai lined up in different shapes, sizes, and flavors. They are simple, comforting, and absolutely irresistible.

The word “Nankhatai” has an interesting origin. Nan comes from the Persian word for bread, while khatai means biscuit in several regional languages. Put together, the name literally means a bread-like biscuit. Despite the name, these cookies are not like bread at all—they are crisp, crumbly, and buttery shortbreads that instantly melt in your mouth when baked properly.

Traditional Flavor and Variations

The most common and classic flavor of Nankhatai is cardamom (elaichi). The fragrance of freshly ground cardamom elevates the cookie and makes it truly festive. In Maharashtra and many parts of India, cardamom Nankhatai is especially popular during Diwali celebrations.

But Nankhatai also welcomes variations. You can:

• Add kesar (saffron) and pistachio powder for a royal kesar-pista version.
• Sprinkle chopped nuts like almonds or cashews for extra crunch.
• Mix in a hint of nutmeg for a warm, spiced twist.

Each variation keeps the soul of the cookie intact while adding its own charm.

Baking Methods – Oven and Traditional Kadhai

What makes Nankhatai special is that it can be baked in multiple ways. In modern kitchens, an oven works perfectly. But traditionally in India, ovens were not common appliances. Instead, people baked these cookies in a kadhai (deep wok) using the slow-cooking method. This gives them an authentic homemade taste and a slightly rustic finish.

I often bake a batch in the oven and another in the kadhai. It’s a fun way to compare textures, and both versions turn out delicious. So, whether you have an oven or not, you can still enjoy these cookies at home.

Why You Will Love Nankhatai

• They are easy to make with minimal ingredients.
• Perfect as a teatime snack or festive treat.
• Melt-in-the-mouth texture that kids and adults both enjoy.
• Customizable with different flavors and flours.

Nankhatai is more than just a cookie—it’s a tradition, a festival favorite, and a nostalgic bite that connects generations. Whether you enjoy the classic elaichi flavor or experiment with saffron and nuts, one thing is certain: these cookies will always bring joy to the table.

Tips and Variations

Tips for Perfect Nankhatai

• Always use room temperature ghee or butter for smooth dough.
• Do not over-knead the dough; just mix until combined.
• Rest the dough for 10–15 minutes to enhance texture.
• Keep the oven or kadhai at medium-low heat for even baking.
• Store in an airtight container; they stay fresh for up to 2 weeks.

Variations to Try

• Kesar Pista Nankhatai: Add a pinch of saffron soaked in warm milk and powdered pistachios.
• Besan Nankhatai: Use a mix of gram flour and maida for a nutty taste.
• Whole Wheat Nankhatai: Replace maida with atta for a healthier version.
• Nutty Delight: Top each cookie with an almond, cashew, or pistachio.
• Chocolate Twist: Add a spoon of cocoa powder for kids’ favorite flavor.

If you are looking for more sweets recipes, do try following

• Sandwich burfi
• Coconut Rose Laddu
• Pan Laddu
• Kaju Pista Rolls
• Nankhatai

Also visit my YouTube channel Shriyog Kitchen by Yogita for more recipe videos.

Yogita

Nankhatai

Nankhatai – traditional Indian shortbread cookies flavored with cardamom. Perfect festive treat, baked in oven or kadhai.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 18 qty

Course: Dessert, Snack, sweets

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 cup Refined flour Maida
• 1/2 cup Gram flour
• 2 Tsp Semolina
• 1 Tsp Baking Powder
• 1/4 Tsp Salt
• 1 cup Sugar
• 1/2 Tsp Cardamom powder
• 1/2 cup Ghee
• 2 Tsp Milk
• Chopped pistachio for garnishing

Method

 

Prepare the Dough

1. Take a large mixing bowl and place a strainer on top.
2. Add refined flour, gram flour, semolina, baking powder, and a pinch of salt.
3. Sieve the ingredients to remove any lumps.
4. Sieve the sugar as well, then add it to the flour mixture.
5. Mix in the cardamom powder for flavor.
6. Add room temperature ghee and combine everything until it forms a crumbly texture.
7. If the dough feels too dry, add 1–2 teaspoons of milk.
8. Gently bring the mixture together into a soft dough. Avoid kneading—medium-soft consistency is ideal.

Shape the Cookies

1. Take small portions of the dough and roll them into smooth balls.
2. Place them on a greased plate, leaving space in between as the cookies will spread.
3. Lightly flatten each ball with your fingers.
4. Make a small dent in the center and garnish with chopped pistachios, almonds, or cashews.

Bake in Kadhai (Traditional Method)

1. Place a metal ring or stand inside a deep kadhai to create elevation.
2. Cover with a lid and preheat on medium flame for 10 minutes.
3. Carefully place the plate of cookies inside the kadhai.
4. Bake on low flame for 20–25 minutes or until they turn light golden.
5. Allow them to cool completely. The cookies will become crisp as they rest.

Bake in Oven (Alternative Method)

1. Preheat your oven to 150°C (300°F).
2. Line a baking tray with parchment paper and place the shaped cookies on it.
3. Bake for 15–20 minutes or until lightly golden.
4. Do not overbake, as the cookies will turn hard.
5. Once baked, cool them completely before serving.

Notes

• You can use 1/2 cup wheat flour or 1/2 cup refined flour instead of using all refined flour.
• If the dough is too soft, place it in a refrigerator for 15 minutes before making dough balls.
• If the dough is too hard add some milk and make it soft.
• Use room temperature ghee, ghee should not be totally melted otherwise Nankhatai’s will turn flat.
•  You can make Nankhatai in pressure cooker in same way like kadhai, make sure to remove the lid ring and whistle.
• Every oven is has different temperature setting, so always keep an eye on it when baking.

NANKHATAI WITH DETAILED INSTRUCTIONS AND STEP BY STEP PHOTOS

 Take a big bowl, place strainer on it, add refined flour, gram flour, semolina, baking powder and a pinch of salt. Sieve all the ingredients well.

 Add Sugar, sieve it as well. Add cardamom powder and mix everything together.

 Now, add room temperature ghee and mix it well. If the mixture is dry then only add some milk(1 or 2 Tsp). Bind the flour together and make soft dough, Do not knead it.

 Place one ring inside the kadhai, close it and preheat on medium flame for 10 minutes.

 Now, take spoon full of dough, roll it and make a round ball. similarly, make all the dough balls.

 Take a lightly greased plate, put the dough balls on it. Now, make a dent on the middle of balls, put some chopped pistachio (or almond/ cashew nuts) on it.

 Place the plate in a preheated kadhai, and bake on law flame for 20 to 25 minutes or until it turns lightly golden. When the Nankhatai’s are ready, let them cool completely.

 Bake in a preheated oven at 150°C or 300°F for 15 to 20 mins or until lightly golden, it will be little soft when hot. Do not overbake otherwise Nankhatai’s will turn hard. Let them cool completely before serving.