Name: Nankhatai
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup plain flour; ¼ cup semolina; 3 tbsp yogurt; ½ cup sugar ((powdered)); ½ cup ghee; A small pinch salt; ½ tsp baking powder; 1 tbsp cardamom powder; 1 tsp vanilla extract; 1-2 pistachio (chopped, for garnish)

Vegetarian

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Nankhatai (Indian Shortbread Cookies) step-by-step recipe with photos.

Nankhatai is Indian shortbread cookies flavoured with cardamom. I guess every kid in India has grown up eating these amazingly delicious cookies that are available in most bakeries and sweet shops. Nankhatai is a very popular tea time snack and is loved by everyone in the family. I still remember my mom baking batches of these little bites of deliciousness in her tiny little oven which would hold just 5-6 cookies at a time.

The history behind the origin of these cookies is rather interesting. Nankhatai is believed to have originated in Surat in the 16th century, the time when Dutch and Indians were the important spice traders. A Dutch couple set up a bakery in Surat to meet the needs of local Dutch residents. When the Dutch left India, they handed over the bakery to an Iranian. The bakery biscuits were disliked by the locals. To save his business he started selling dried bread at low prices. It became so popular that he started drying the bread before selling it. With time, his experimentation with bread ultimately gave birth to Nankhatai. Source: wiki

These tasty cookies are ready in less than 30 minutes and can be stored in an air-tight container for up to 10 days. Here goes the recipe for these slightly different, egg-free cookies…

For more eggless cakes and cookies recipes, click here.

Nankhatai

Shilpa

Nankhatai is Indian shortbread cookies flavoured with cardamom. Nankhatai is a very popular tea time snack and is loved by everyone in the family.

5 from 1 vote

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Course Dessert, Snack
Cuisine Indian

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients

1 cup plain flour
¼ cup semolina
3 tbsp yogurt
½ cup sugar (powdered)
½ cup ghee
A small pinch salt
½ tsp baking powder
1 tbsp cardamom powder
1 tsp vanilla extract
1-2 pistachio chopped, for garnish

Instructions

Pre-heat oven at 180℃
In a large bowl, mix ghee and sugar together. Whisk it until it is creamy and soft
Add yogurt, vanilla extract and mix well
Add flour, salt, semolina, baking powder, and cardamom. Knead into a smooth dough
Line a baking tray with baking paper
Pinch a small amount of dough and make a round shape. Place them on the baking tray
Gently press in some pistachio into each cookie
Bake in the oven for 15-20 minutes or until they are slightly golden
Cool on a wire rack and serve

Nutrition Facts

Nankhatai

Amount Per Serving

Calories 124 Calories from Fat 54

% Daily Value*

Fat 6g9%
Saturated Fat 4g25%
Cholesterol 16mg5%
Sodium 19mg1%
Potassium 25mg1%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%

Vitamin A 4IU0%
Vitamin C 1mg1%
Calcium 17mg2%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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