Nankhatai are traditional Indian shortbread cookies known for their crumbly texture and rich buttery flavor. Often flavored with cardamom and sometimes garnished with nuts, they are a popular tea-time treat throughout India and Pakistan.
Ingredients
- 1 cup (125g) all-purpose flour
- ½ cup (60g) chickpea flour (besan)
- ½ cup (100g) powdered sugar
- ¾ cup (170g) unsalted butter, softened
- ¼ tsp baking powder
- ½ tsp ground cardamom
- 2 tbsp semolina (optional, for texture)
- Chopped pistachios or almonds (for garnish)
Method of Preparation
Step 1: Prepare the Dough
- Preheat oven to 325°F (165°C).
- In a bowl, sift together all-purpose flour, chickpea flour, baking powder, and cardamom.
- In another bowl, cream the butter and powdered sugar until light and fluffy.
- Gradually add the dry ingredients and semolina to the butter mixture, mixing gently to form a soft dough.
Step 2: Shape the Cookies
- Divide the dough into small balls (about 1 inch in diameter).
- Place them on a baking sheet lined with parchment paper, spaced apart.
- Flatten slightly with your fingers or the back of a spoon.
- Garnish each cookie with a piece of chopped pistachio or almond.
Step 3: Bake
- Bake for 15-20 minutes or until the edges turn light golden.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
- Use room temperature butter for best creaming.
- Chickpea flour adds a nutty flavor but can be replaced with all-purpose flour if unavailable.
- Store in an airtight container to keep cookies crisp.
Serving Suggestions
- Enjoy with hot chai or tea.
- Perfect for festive occasions and gifting.