Naankhatai- Indian Shortbread Cookies

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Background

Naankhatai is a classic Indian shortbread cookie, loved for its crisp, melt-in-the-mouth texture and fragrant aroma of cardamom. Originating from Persia and introduced to India during the Mughal era, these cookies have become a staple during festivals, tea time, and celebrations. Traditionally made with ghee, they are richer and more flavorful than regular cookies.

Naankhatai- Indian Shortbread Cookies

Servings: 4 people (≈20 cookies)
Portion Size: 2–3 cookies per person
Preparation Time: 15 mins
Cooking Time: 20 mins

Ingredients

  • All-purpose flour (maida) – 1 cup

  • Gram flour (besan) – 1/4 cup

  • Semolina (sooji) – 2 tbsp

  • Powdered sugar – 1/2 cup

  • Ghee or unsalted butter (softened) – 1/2 cup

  • Cardamom powder – 1 tsp

  • Baking powder – 1/2 tsp

  • Chopped nuts (optional, for garnish) – 1–2 tbsp

Equipment Needed

  • Mixing bowls

  • Sieve

  • Measuring cups and spoons

  • Baking tray

  • Parchment paper

  • Wire rack for cooling

Instructions

  1. Preheat & Prep:
    Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.

  2. Mix Dry Ingredients:
    Sieve together maida, besan, sooji, powdered sugar, baking powder, and cardamom powder in a large bowl.

  3. Add Ghee & Knead:
    Add softened ghee/butter to the dry mixture and knead gently to form a soft dough. Add 1–2 tsp milk if needed to bring the dough together.

  4. Shape Cookies:
    Divide dough into small portions and roll into balls. Flatten slightly. Garnish with chopped nuts if desired.

  5. Bake:
    Bake in the preheated oven for 18–20 mins or until light golden. Avoid overbaking.

  6. Cool & Serve:
    Let cool completely on a wire rack. Enjoy with tea or coffee!

 

Tips

  • Underbake slightly for soft cookies; bake until edges are golden for crunchy cookies.

  • Add a pinch of saffron soaked in warm milk for a rich aroma.

  • Store in an airtight container with parchment layers for up to 2 weeks.