• Amita Makwana


What Is Nankhatai..?

Nankhatai is an eggless, traditional Indian shortbread cookies. They are made with flour, semolina, ghee, and flavored with cardamom and saffron. These Indian cookies are crumbly, buttery, and quite addictive (in the right way). If you’re in the mood to bake this weekend, try this fail-proof Nankhatai recipe.

Nankhatai are shortbread biscuits, originating from the Indian subcontinent, popular in Northern India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and "Khatai" from a Dari Persian word meaning Biscuit.

The name Nankhatai comes from two words – ‘naan’ meaning bread and ‘khatai’, meaning biscuit or cookie. Nankhatai is a traditional baked biscuit that uses a basic unleavened bread recipe and depends on the addition of dry fruits and spices to flavor it. The texture of these cookies is soft and mouth melting. Eggless and easy to bake, these Indian cookies are ready in 30 minutes.

Ingredients -

  • 1 cup Powdered Sugar

  • 1 cup melted butter

  • 1 bowl All purpose flour

  • 2 tbsp Gram flour

  • 2 tbsp Semolina

  • 1/2 tbsp Cardamom powder

  • 1/2 tbsp Baking powder

  • 1/4 tbsp Salt

  • Chopped Pistachio

Instructions -

  • In a bowl take powdered sugar and melted butter and beat well. Beat till the mixture changes to whitish and becomes fluffy.

  • Now take all purpose flour, gram flour, semolina, cardamom powder, baking powder, salt and mix all ingredients well.

  • Now add dry ingredients to sugar-butter mixture and mix well. Knead a dough. If not coming together then add 2-3 tbsp milk and knead.

  • Now preheat the oven for 10 minutes at 180 degree.

  • Make small pedas of the dough then press in the middle.

  • Put chopped pistachio pieces in the center.

  • Place the tray in oven and bake for 10 minutes at 180 degree.

  • After 10 minutes, tasty Nankhatai is ready.

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