Nankhatai Shortbread Cookies

Nankhatai, the beloved Indian shortbread cookies recipe, has a rich history that dates back to 16th-century Surat, Gujarat. Originally introduced by Dutch and Portuguese traders who ran bakeries to cater to European tastes. The recipe later adapted by local bakers, including Iranian and Parsi communities, to suit Indian palates. The name “Nankhatai” comes from Persian words meaning “bread biscuit,” reflecting its origins as a simple yet delicious baked good. This cookie recipe, made with a blend of refined flour, gram flour, semolina, and flavored with cardamom. Nankhatai shortbread cookies is an eggless delight that quickly became popular, especially among vegetarians. Today, it remains a timeless treat enjoyed across India, celebrated for its crumbly texture and rich aroma, often accompanying a cup of chai during festive occasions and everyday teatime.

Nankhatai is a simple and delicious Indian eggless shortbread cookie made with all-purpose flour, gram flour, and semolina for a perfect crumbly texture. The dough is flavored with cardamom and sweetened with powdered sugar, then enriched with ghee or butter. After mixing the ingredients into a soft dough, small balls are shaped and gently flattened before baking until golden. These fragrant cookies pair wonderfully with tea and are perfect for festive occasions or everyday snacking.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 20 cookies

Course: Dessert

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 cup All-purpose flour
• ¼ cup Gram flour
• 2 tbsp Semolina
• ½ cup Ghee or unsalted butter, at room temperature (Homemade Ghee Recipe Below)
• ½ cup Powdered sugar
• 2 tbsp milk, – at room temperature
• ⅛ tsp nutmeg powder
• ½ tsp Cardamom powder
• ¼ tsp Baking soda
• ¼ tsp baking powder
• ⅛ tsp Salt
• Chopped pistachios or almonds (optional) for garnish

Method

 

1. Preheat oven to 160°C (320°F) and line a baking tray with parchment paper.
2. In a bowl, sift together all-purpose flour, gram flour, semolina, baking soda, and salt.
3. In another mixing bowl, cream the ghee and powdered sugar until light and fluffy.
4. Combine the dry ingredients with the creamed mixture. Add cardamom and nutmeg powder and mix into a soft dough. (Add 1–2 tsp milk if needed.)
5. Divide dough into 20 equal balls, slightly flatten them, and place on the tray. Top with chopped nuts if using.
6. Bake for 15–20 minutes, or until the edges are lightly golden. The cookies will firm up as they cool.
7. Cool completely on a wire rack before storing in an airtight container.

Notes

Easy Homemade Ghee Recipe

 

Prep Time: 5 minutes
Cook Time: 20–25 minutes
Total Time: 30 minutes

Yields: ~1.5 to 2 cups of ghee (from 500 g butter)

Ingredients:

Unsalted butter – 500 g (preferably organic or grass-fed)

Instructions:

Cut butter into cubes and place in a heavy-bottomed saucepan.

Melt over medium heat, stirring occasionally. Once melted, reduce heat to low.

Butter will begin to foam and then separate into layers—milk solids will settle at the bottom, and ghee will turn golden.

After 15–20 minutes, the ghee will become clear, aromatic, and deep golden. The milk solids at the bottom may turn light brown.

Turn off the heat once it stops bubbling and a nutty aroma appears.

Let it cool slightly, then strain through a fine mesh strainer or cheesecloth into a clean, dry glass jar.

Stir occasionally to prevent burning at the bottom.

For a grainy texture (traditional in Indian households), allow it to cool slowly at room temperature without refrigerating.

Store at room temperature or refrigerate. It stays fresh for months.