Nankhatai (Indian Shortbread Cookies)
Bakery-style nankhatai with a three-flour blend of maida, besan, and suji, room temperature ghee, powdered sugar, and elaichi. Soft, eggless, melt-in-the-mouth Indian shortbread cookies that yield about 24 cookies per batch. Bake in the oven, air fryer, or on the stovetop with the kadai-and-salt method.
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Servings:
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Ingredients
- 2 cups all-purpose flour (maida)
- ½ cup besan (gram flour)
- ¼ cup suji (semolina)
- 1 cup ghee room temperature, soft and creamy, never melted
- 1 cup powdered sugar
- 1 teaspoon fresh elaichi (cardamom) powder freshly pounded preferred
- 1 teaspoon baking powder
- 1 pinch salt
- 2 tablespoon chopped pistachios or almonds optional, for garnish
Instructions
- Cream the ghee and sugar. Add the room temperature ghee and powdered sugar to a wide bowl. Whisk or beat with a spatula until the mix turns pale, light, and fluffy. This is the soft melt-in-the-mouth secret. Don't skip it and don't rush it.
- Mix the dry ingredients separately. In another bowl combine the maida, besan, suji, elaichi powder, baking powder, and salt. Give it a quick whisk so the leavener and spice spread evenly.
- Bring the dough together gently. Tip the dry mix into the creamed ghee in two batches. Fold with your hands until it just comes together into a soft, smooth dough. Don't knead it like roti dough.
- Shape and top. Pinch off small portions and roll into smooth balls between your palms. Place them on a parchment-lined tray, leaving about an inch between each one. Flatten the top very lightly with your thumb. Press a few chopped pistachios or almonds on top if using.
- Bake at 325°F (165°C) for 18 to 20 minutes until the tops are pale golden and have cracked slightly. Don't wait for them to brown all over. Nankhatai is meant to stay pale.
- Cool on the tray for 10 minutes. They are very fragile straight out of the oven and firm up as they cool. Then move to a wire rack to cool completely before stacking in a container.
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Notes
Best tips for the perfect nankhatai:
- Cream the ghee and sugar until pale. If it still looks yellow and grainy, keep going. Pale and fluffy is the texture you want.
- Sift or whisk the dry mix. Besan can clump and the baking powder needs to spread evenly so every bite tastes the same.
- Fold the dough, don't knead it. Two hands, gentle pressure, just until it comes together. Knead it like roti and the cookies turn hard.
- Keep the oven at 325°F, not higher. Indian shortbread cookies want low and slow. A hotter oven browns the outside before the inside sets.
- Pound your own elaichi. Fresh cardamom powder smells like the bakery. Pre-ground tins have already lost most of the oils.
