Nankhatai Cookies Form India
Delight in the buttery, melt-in-your-mouth goodness of Nankhatai, traditional Indian shortbread cookies infused with the aromatic warmth of green cardamom. Made from a unique combination of all-purpose flour, gram flour (besan), and semolina, these cookies are perfectly crumbly with a nutty richness, thanks to the inclusion of ghee. Easy to prepare in just 20 minutes of hands-on time, this recipe creates around 20 pieces of golden perfection, garnished with chopped pistachios or almonds for an elegant touch. Baked to perfection in 15 minutes, Nankhatai cookies are not only a beloved treat for festive occasions but also a delightful accompaniment to tea. With their delicate texture and exotic flavor profile, they’ll instantly transport you to the heart of India with every bite. Perfect for gifting, snacking, or serving at gatherings, these cookies are a timeless classic you’ll love to bake and share.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour (maida)
- 0.25 cups Gram flour (besan)
- 2 tablespoons Semolina (sooji)
- 0.75 cups Powdered sugar
- 0.75 cups Ghee (clarified butter)
- 0.5 teaspoons Green cardamom (elaichi), powdered
- 0.25 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 tablespoons Chopped pistachios or almonds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
In a mixing bowl, sift together the all-purpose flour, gram flour, semolina, baking powder, and salt. Set aside.
In a separate large bowl, cream the ghee and powdered sugar until light and fluffy. You can use a whisk or an electric mixer for this step.
Add the powdered cardamom to the ghee and sugar mixture and mix well.
Gradually add the dry ingredient mixture to the wet ingredients. Mix until the dough comes together. If the dough feels too dry, add a teaspoon of milk at a time until it holds together, but avoid overmixing.
Divide the dough into equal portions (approximately 1 to 1.5 tablespoons each) and roll them into smooth balls.
Flatten each ball slightly and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
If desired, press a few chopped pistachios or almonds lightly into the center of each cookie for garnish.
Bake in the preheated oven for 12-15 minutes, or until the edges just begin to turn golden. The cookies will still be soft when removed from the oven, but they will firm up as they cool.
Allow the cookies to cool completely on a wire rack before serving or storing.
Store the Nankhatai cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 4.7 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3 mg | 0% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 34 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
