Nankhatai is a very popular Indian sweet butter cookie that is available in almost all bakeries in India. Nankhatai was originated in Surat, Gujarat during 16th century. Itâ€™s loved by kids as well as grownups. It can be easily made with ingredients available in your pantry. Nankhatai can be enjoyed with evening tea or as Diwali snack.
I have very sweet memories of Nankhatai. I still remember growing up as a kid when Nankhataiâ€™s were a must in our house. Whether it was morning tea or was a craving to eat something sweet, Nankhatai was always there. I am thankful to my friend Shilpa Chavan who shared her recipe with me. It was a great hit. Next time I am surprising my mom with homemade Nankhataiâ€™s.
nankhatai indian shortbread cookies
- 1 cup All Purpose Flour/ Maida
- 2 tbsp Sooji
- 2 tbsp Besan
- Â½ cup Ghee
- Â½ cup Powdered Sugar
Cardamom Powder & Chopped Nuts (Almonds, Pistachios) optional
- Preheat the oven to 350Â° F.
- In a bowl mix together powdered sugar & ghee until itâ€™s light and creamy.
- Now to this mixture, add maida, sooji & besan and bind it to form dough. Do not over knead it.
- Prepare a baking tray with parchment paper.
- Now pinch small balls from the dough and roll it between your palms.
- Press them gently and place them on the baking tray.
- You can also make some crisscross designs on the Nankhataiâ€™s with a knife or fork.
- Sprinkle some cardamom powder and chopped nuts over the Nankhataiâ€™s.
- Leave enough space between them as they will expand.
- Bake the Nankhataiâ€™s in the oven for 15-20 mins till light golden.
- Let them cool completely. Delicious Nankhataiâ€™s are ready to eat!