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Nankhatai
Yogita

Nankhatai

Nankhatai – traditional Indian shortbread cookies flavored with cardamom. Perfect festive treat, baked in oven or kadhai.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.