Nankhatai- Indian shortbread. 'Nankhatai' or Nan Khatai is a melt-in-mouth cardamom scented Indian shortbread cookie. These are buttery soft, sweet and perfectly crisp, and go so well with a steaming cup of milk, tea or coffee. So tell me, what makes shortbread cookies so unique and delicious? The one and only factor that makes it standout from the rest of the pack. Honestly, these are my most favorite kind of cookies.

Besides, these are easy to make too. As I mentioned, butter is one of the key ingredients in this nankhatai recipe. Khasta is a term used for 'light and flaky shortbread cookies,' and this nankhatai/ shortbread or biscuits are - buttery, rich; crisp ; crumbly and; incredibly delicious! You can cook Nankhatai- Indian shortbread using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Nankhatai- Indian shortbread

You need 1/2 cup of ghee + 1 tbsp extra.
You need 1/2 cup of icing sugar.
You need 1 cup of maida(wheat flour).
You need 1/2 cup of besan (gram flour or chickpea flour).
You need 1/4 cup of suji (semolina).
Prepare 1/2 tsp of cardamom powder.
You need 1/4 tsp of salt.
Prepare of Some chopped pistachios for garnishing.

The cookies aren't too sweet and are perfect for any occasion! Nankhatai/Eggless Indian Shortbread Cookies are melt in mouth traditional Indian eggless cookies made using all purpose flour (maida), chickpea flour (besan), semolina (sooji), sugar and ghee (clarified butter. They are flavored with cardamom powder. Nankhatai is an Indian shortbread cookie that is made of all-purpose flour, besan, and normal whole wheat flour.

Nankhatai- Indian shortbread step by step

Whisk ghee (soft not melted) and sugar until its creamy.
Add in all flours and cardamom powder.
Use your palm to mix everything. Once all lumps are gone start kneading it. At this stage if you knead more ghee, put it and knead to a soft dough. It will take time, be patient please.
Once that dough is formed, keep in fridge for 15 mins.
Preheat oven at 180C fan forced and line a baking tray with parchment paper.
After 15 mins make small balls and flatten them, they wont rise or spread..
Bake for 15 mins. check you might need to keep another 5 mins. Make sure they dont turn dark..
Let them cool and enjoy with your tea or coffee.

Eay to make and tastes yummy. Nankhatai can be called as Indian shortbread cookies or biscuits. Nan Khatai is Eggless Indian shortbread cookies made with a combination of flours, semolina, ghee and infused with a delicate cardamom flavor. My nankhatai recipe is made with whole wheat flour as well. These delicious Indian cookies are soft, crumbly, light, almost melt in your mouth and super delicious.