Description
Nankhatai are traditional Indian shortbread cookies made with a blend of flours and flavored with cardamom, topped with pistachios.
Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup gram flour (besan)
- ½ cup fine semolina (sooji)
- ½ teaspoon baking powder
- ½ cup powdered sugar
- ½ cup ghee at room temperature (semi-solid, not melted)
- ½ teaspoon ground cardamom
- 2 tablespoons pistachios, chopped, for garnish
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together all-purpose flour, gram flour, semolina, baking powder, and salt.
- In another bowl, beat together the ghee, powdered sugar, and cardamom until light and fluffy.
- Gradually fold the dry ingredients into the ghee mixture until a soft dough forms. If too crumbly, add a teaspoon of milk to bring it together.
- Divide the dough into small balls (about 1 tablespoon each), flatten slightly, and place them on the prepared baking sheet. Garnish each with chopped pistachios.
- Bake for 15-18 minutes, or until lightly golden around the edges.
- Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure ghee is at room temperature for better mixing.
- Adjust baking time based on your oven for perfect texture.
- Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Nankhatai, Indian Shortbread Cookies, Pistachios, Traditional Indian Cookies