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. It’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 Nankhatai’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 Nankhatai’s.
nankhatai indian shortbread cookies
- 1 cup All Purpose Flour/ Maida
- 2 tbsp Sooji
- 2 tbsp Besan
- ½ cup Ghee
- ½ cup Powdered Sugar
Cardamom Powder & Chopped Nuts (Almonds, Pistachios) optional
- Preheat the oven to 350° F.
- In a bowl mix together powdered sugar & ghee until it’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 Nankhatai’s with a knife or fork.
- Sprinkle some cardamom powder and chopped nuts over the Nankhatai’s.
- Leave enough space between them as they will expand.
- Bake the Nankhatai’s in the oven for 15-20 mins till light golden.
- Let them cool completely. Delicious Nankhatai’s are ready to eat!