Nankhatai (Shortbread Cookies Recipe) - italiancookies.com
Nankhatai: Classic Indian Shortbread Cookies

Nankhatai is a traditional Indian shortbread cookie loved for its crumbly texture and aromatic flavor. Popular across the country, it’s a favorite treat during festivals and a comforting companion to a cup of chai.

These golden, melt-in-your-mouth cookies have a way of bringing people together over a hot cup of chai. But did you know that this humble shortbread has traveled through history, cultures, and kitchens to land on your plate? Let’s dig into the story that makes Nankhatai more than just a cookie.

The roots of Nankhatai trace back to the 16th century in the bustling port city of Surat, Gujarat. Back then, Dutch and Portuguese traders introduced European baking techniques to the region. Local bakers, especially from Iranian and Parsi communities, began experimenting. They took European-style shortbread and gave it a desi twist—more ghee, no eggs, a hint of cardamom—and voilà: Nankhatai was born.

They used locally available ingredients and spices to create a cookie that suited Indian preferences. The name “Nankhatai” comes from the Persian words “naan” (bread) and “khatai” (biscuit), highlighting its hybrid origins. Nankhatai stands out because of its simple ingredients and eggless recipe, making it especially popular with vegetarians.

Nankhatai has a crumbly, melt-in-the-mouth texture that sets it apart from regular cookies. It’s mildly sweet and beautifully aromatic, thanks to cardamom and ghee. The cookies bake into golden rounds with a slightly cracked top, perfect for festive gift boxes or daily snacks.

Nankhatai at Home

Nothing beats homemade Nankhatai. No fancy ingredients. No mixer needed. Just a bowl, your hands, and a warm oven. And the best part? It’s naturally eggless, making it a go-to for vegetarians (and anyone avoiding eggs). You can tweak the recipe to suit your mood, less sugar, more spice, gluten-free flour, vegan ghee. The possibilities are endless. You can tweak the recipe to your liking, add chocolate chips, nuts, or swap ghee with vegan butter. Nankhatai is more than just a cookie. It’s a piece of culinary history, a symbol of cultural fusion, and a beloved Indian snack.

Nankhatai (Indian Shortbread Cookies)
Nankhatai—have you come across it? It’s this amazing eggless shortbread cookie that actually has a bit of a backstory. You can trace its roots all the way back to Indian, Persian, and even some European baking traditions. The name? It’s pretty interesting, if you ask me. It comes from the Persian words “naan,” meaning bread, and “khatai,” which means biscuit or cookie. So, it’s like a little tip of the hat to where it all began. Over the years, though, Indian kitchens really added their own flair, packing it with ghee, a medley of spices, and, of course, a whole lot of love. But what really makes Nankhatai stand out isn’t just the flavor, it’s all about that texture. You know that moment when you take a bite?
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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

Instructions
 

  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

Use Fresh Ghee or Butter: Ghee is the star of the show here. Make sure it’s fresh and aromatic. If using butter, go for unsalted and let it soften slightly before mixing. Ghee gives a deeper, more traditional flavor, while butter adds a subtle richness. You can even mix both!
Don’t Overwork the Dough: Once everything is combined into a soft dough, stop mixing. Overworking can make the cookies tough instead of crumbly.
Test the Dough’s Texture: The dough should feel soft but not sticky. If it’s too dry, add a teaspoon of ghee at a time. If too wet, sprinkle in a little flour or semolina.
Chill the Dough (Optional but Recommended): Resting the dough in the fridge for 15–20 minutes helps solidify the fat and keeps the cookies from spreading too much. This also enhances flavor and improves the final texture.
Shape Evenly: Make sure all cookies are similar in size, so they bake evenly. Flatten them slightly. Nankhatai doesn’t spread much.
Low and Slow Baking: Bake at a moderate temperature (around 160–170°C / 320–340°F) until the bottoms are golden and the tops have small cracks. Don’t wait for them to turn fully golden on top—they’ll firm up as they cool.
Let Them Cool Completely: Nankhatai is delicate when warm. Let them cool on the tray for 10–15 minutes before transferring to a rack or container. They firm up beautifully once cool and stay fresh for up to 2 weeks in an airtight jar.
Easy Homemade Ghee Recipe

Prep Time: 5 minutes
Cook Time: 20–25 minutes
Yields: About 1 to 1.5 cups (from 500g butter)

Ingredients:
500g unsalted butter (preferably organic or grass-fed), Just one ingredient

Instructions:
Melt the Butter: Place the butter in a heavy-bottomed pan over medium heat. Let it melt completely. It will start to foam, this is normal.

Simmer and Separate: Once melted, reduce the heat to low. The butter will bubble and separate. The milk solids will sink to the bottom while the top forms white foam.

Cook Until Golden: Keep cooking gently. Stir occasionally so the milk solids don’t burn. After 20–25 minutes, the ghee will turn golden and smell nutty, and the milk solids will be lightly browned. Watch closely toward the end, the milk solids can burn quickly!

Strain and Store: Remove from heat. Let it cool for 2–3 minutes. Strain the ghee through a fine mesh strainer or cheesecloth into a clean, dry glass jar. Cool Completely Before Sealing. Let the ghee cool fully before sealing the jar. It will continue to thicken as it cools and turn a soft golden yellow.

Storage:
Shelf life (room temp): Up to 3 months.
In the fridge: 6+ month. No need to refrigerate if your kitchen stays cool and dry>
Always use a clean, dry spoon to scoop it out to avoid contamination

    Storing Nankhatai Cookies

    Ghee-based cookies tend to improve in flavor a day or two after baking as the spices and fats meld together. So go ahead and make a batch in advance. Nankhatai has a long shelf life compared to many other cookies, thanks to its low moisture content and the use of ghee instead of butter or oil. Here’s how to store it properly:

    To keep your Nankhatai fresh and flavorful, store the cooled cookies in an airtight container at room temperature, preferably in a glass or metal jar with a tight-fitting lid. They stay crisp and delicious for up to 2 to 3 weeks when kept in a cool, dry place away from sunlight. If you live in a humid climate, you can refrigerate them but always bring them to room temperature before serving to restore their soft, crumbly texture. For longer storage, Nankhatai freezes beautifully, simply place them in a freezer-safe container with parchment paper between layers and thaw at room temperature Freezer life: Up to 2–3 months, when ready to enjoy. You can even reheat them in a low oven for a few minutes to bring back that fresh-baked aroma and crunch.