Nankhatai (Easy Indian Cookies)
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"India’s classic shortbread cookies — buttery, crumbly, and lightly nutty."
Serves 15 | Prep Time 15 mins PT15M | Cook Time 20 mins PT35M | Dessert / IndianWhy I Love This Recipe
Nankhatai are India's classic shortbread cookies — buttery, crumbly, and lightly nutty thanks to a mix of flour, gram flour, and semolina. They've been baked in Indian homes for generations, often flavored with cardamom and topped with pistachios or almonds. Best of all, they're quick to make, naturally eggless, and perfect for teatime.
I love how versatile they are: soft and warm straight from the oven or cooled down when they turn even more delicate and crumbly.
WHY YOU'LL LOVE THIS RECIPE
Buttery, melt-in-the-mouth texture
Simple pantry ingredients
Naturally eggless
Great for tea, festive trays, or gifting
NOTES & TIPS
For classic flavor, add ½ tsp ground cardamom to the dough
Swap pistachios with almonds, cashews, or sunflower seeds
Best enjoyed fresh, but they'll keep 2-3 days in an airtight tin
If you prefer sweeter cookies, increase sugar slightly (10-15 g)
Dough too dry? Add 1-2 tsp milk until it comes together
FLAVOR VARIATIONS
Add saffron strands steeped in warm milk for a festive touch
Dip cooled cookies in chocolate
Mix in desiccated coconut for texture
Sprinkle dried rose petals after baking
Try orange or lemon zest for a citrus lift
Stir in a teaspoon of cocoa powder for chocolatey nankhatai
Use brown sugar for a caramel-like flavor
Press a dent in the center before baking and fill with jam afterward
Add finely chopped dried fruits for a chewy bite
FAQ
Can I make nankhatai without semolina?
Yes, though semolina adds a nice crumbly texture. Replace with the same weight of plain flour if needed.
Can I make them vegan?
Use a plant-based margarine or vegan butter instead of dairy butter.
Why is my dough too crumbly?
Add 1-2 teaspoons of milk until it binds.
Can I double the recipe?
Yes — keep baking time the same but bake in batches.
Nankhatai are the kind of cookies that turn a simple tea break into something special. Rustic yet elegant, they strike the perfect balance of rich and light — and taste worlds better fresh from the oven than any store-bought biscuit.
Ingredients You'll Need
7 tbsp unsalted butter, softened
½ cup granulated sugar
¾ cup all-purpose flour
½ cup chickpea (gram) flour
⅓ cup fine semolina
½ tsp baking soda
2 tbsp sunflower seeds or pistachios
Directions
1. Preheat the oven to 375°F (190°C) or 340°F (170°C fan). Line a baking tray with parchment.
2. In a large bowl, beat butter and sugar for about 3 minutes until pale and creamy. 3. In another bowl, whisk together the flour, gram flour, semolina, and baking soda.
4. Add the dry ingredients to the butter mixture in batches. Fold gently until a soft dough forms — don’t overmix.
5. Divide into 1 oz (25 g) portions, roll into balls, and place on the tray with some space between.
6. Flatten slightly with your fingers and press a seed or nut into the center. 7. Bake for 18–20 minutes, rotating the tray halfway, until lightly golden.
8. Cool on the tray for 10 minutes, then transfer to a wire rack to cool fully.
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