Nankhatai- Indian shortbread. Nankhatai are traditional Indian shortbread cookies made of three basic ingredients: all-purpose flour (maida), ghee (clarified butter), and granulated white sugar. Chickpea flour (besan), semolina flour (suji), and ground cardamom are added for texture and flavor. About Nankhatai- Indian Shortbread Cookies These shortbread cookies or nankhatai as we call in India is something we grew up with.

Nankhatai are an eggless Indian shortbread cookie seasoned with caradmom, saffron, and topped with a pistachio! As an Amazon Associate I earn from qualifying purchases. 'Nankhatai'** ** (नानखटाई)** is a melt-in-mouth cardamom scented Indian shortbread cookie. These are buttery soft, sweet and perfectly crisp, and go so well with a steaming cup of milk, tea or coffee. You can cook Nankhatai- Indian shortbread using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Nankhatai- Indian shortbread

Prepare 1/2 cup of ghee + 1 tbsp extra.
It's 1/2 cup of icing sugar.
It's 1 cup of maida(wheat flour).
It's 1/2 cup of besan (gram flour or chickpea flour).
It's 1/4 cup of suji (semolina).
You need 1/2 tsp of cardamom powder.
It's 1/4 tsp of salt.
You need of Some chopped pistachios for garnishing.

These cookies are one of the simplest cookies I make, but also they're one of my favorites. Nankhatai also called Indian shortbread cookies or biscuits. They are made with flour, sugar and ghee or butter. There are many variations of Nankhatai, some recipes use half suji" or semolina and half flour.

Nankhatai- Indian shortbread instructions

Whisk ghee (soft not melted) and sugar until its creamy.
Add in all flours and cardamom powder.
Use your palm to mix everything. Once all lumps are gone start kneading it. At this stage if you knead more ghee, put it and knead to a soft dough. It will take time, be patient please.
Once that dough is formed, keep in fridge for 15 mins.
Preheat oven at 180C fan forced and line a baking tray with parchment paper.
After 15 mins make small balls and flatten them, they wont rise or spread..
Bake for 15 mins. check you might need to keep another 5 mins. Make sure they dont turn dark..
Let them cool and enjoy with your tea or coffee.

They can be made in different flavours as well from plain to a selection of flavours of your choice - see my note below. Nankhatai (Indian shortbread cookies) - There's nothing better than melt-in-your-mouth shortbread cookies for your afternoon tea. A hint of cardamom and nutmeg imparts a new level of flavor to these eggless favorites. Well, this is my first ever cookie recipe on the blog. These beautiful little shortbread cookies are called Nankhatai, and are flavoured with cardamom and rose water.