Authentic Indian Nankhatai Recipe: Crunchy Shortbread Cookies

Ingredients

1 cup All-Purpose Flour
1/2 cup Semolina
1/2 cup Chickpea Flour
1/2 cup Ghee (Clarified Butter)
3/4 cup Powdered Sugar
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon Cardamom Powder
2 tablespoons Yogurt
Almonds and Pistachios for garnishing

Steps and instructions

Preheat your oven to 180 degrees Celsius and line a baking tray with parchment paper.
In a mixing bowl, combine all-purpose flour, semolina, and chickpea flour.
Add the baking powder, baking soda, and cardamom powder to the flour mixture, and mix well.
In a separate bowl, cream the clarified butter (ghee) and powdered sugar together until it's light and fluffy.
Add the yogurt to the butter and sugar mixture, and mix well.
Gradually add the flour mixture to the butter and sugar mixture, stirring continuously to form a dough. Don't knead the dough, just bring it together.
Divide the dough into equal portions and shape each portion into a round cookie. Flatten it slightly and place it on the prepared baking tray.
Garnish each cookie with an almond or pistachio.
Bake in the preheated oven for about 15-20 minutes or until the cookies are light golden brown.
Once baked, carefully remove the cookies from the oven and let them cool on the baking tray for a few minutes. Then transfer them to a wire rack to cool completely.

Tools for making

Mixing Bowl - Used to combine the dry ingredients and the wet ingredients.
Baking Tray - To place the cookie dough and bake the nankhatai.
Parchment Paper - Used to line the baking tray to prevent sticking.
Wire Rack - For cooling the baked nankhatai and allowing air circulation.
Oven - To preheat and bake the nankhatai.
Measuring Cups and Spoons - For accurately measuring the ingredients.
Spatula - To cream the butter and sugar together, and for mixing the dough.
Whisk - To mix the dry ingredients and ensure they are well combined.
Kitchen Timer - To keep track of baking time.

Recipe variations

Replace all-purpose flour with whole wheat flour for a healthier version.
Add a pinch of saffron strands to the dough for a touch of fragrance and color.
Include finely chopped nuts such as cashews, walnuts, or almonds to the dough for added crunch.
Replace ghee with unsalted butter or margarine for a dairy-free option.
Add a teaspoon of rose water or vanilla extract to the dough for a different flavor profile.
Experiment with different spices such as cinnamon, nutmeg, or cloves to customize the taste.
Try using jaggery instead of powdered sugar for a slightly different sweetness.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Include a tablespoon of desiccated coconut in the dough for a subtle coconut flavor.
Swap semolina with cornmeal to give the cookies a slightly grainy texture.

Recipe overview

"Nankhatai is a popular Indian shortbread cookie, perfect for pairing with your afternoon tea or as a sweet treat for special occasions. These delectable cookies are simple and quick to prepare, and give off a wonderful aroma of cardamom as they bake. The addition of semolina and chickpea flour gives the Nankhatai a unique texture, and the clarified butter (ghee) provides a rich, buttery flavor. This recipe will guide you through the process of creating your very own homemade Nankhatai, complete with a crunchy exterior and a soft, crumbly interior. So get your oven preheated, gather your ingredients, and let's get started on these delightful Indian cookies."

Common questions

Can I use regular butter instead of ghee?
Yes, you can substitute ghee with an equal amount of unsalted butter.
Can I replace chickpea flour with another type of flour?
Chickpea flour gives nankhatai its unique flavor and texture. It is best to use chickpea flour, but if unavailable, you can replace it with an equal amount of all-purpose flour.
Can I use oil instead of ghee?
Ghee adds a rich flavor to nankhatai. While you can use oil as a substitute, the taste and texture of the cookies may be slightly different.
Can I skip the yogurt in the recipe?
Yogurt helps in binding the dough together and adds a slight tanginess. If you don't have yogurt, you can replace it with an equal amount of milk.
How should I store the nankhatai?
Once completely cooled, store the nankhatai in an airtight container at room temperature. They can stay fresh for up to two weeks.

Serving dishes and utensils

Mixing Bowl - A large bowl for combining the dry ingredients and mixing the dough.
Baking Tray - A flat tray with edges for baking the Nankhatai cookies.
Parchment Paper - Non-stick paper used to line the baking tray, preventing the cookies from sticking.
Wire Rack - A rack used to cool the baked cookies and allow air to circulate around them.
Oven - A kitchen appliance used for baking the Nankhatai cookies at a specific temperature.
Measuring Cups - Used to measure the quantities of flour, ghee, sugar, and other ingredients accurately.
Spoons - Used for measuring small quantities of ingredients like baking powder, baking soda, and cardamom powder.
Spatula - A flat utensil used for mixing the dough and scraping the bowl.
Almonds and Pistachios - Nuts used for garnishing the Nankhatai cookies.

Origin stories

Nankhatai, a sweet and delicate shortbread biscuit, has a rich history steeped in the culinary traditions of the Indian subcontinent. The name Nankhatai is derived from Persian words 'Naan' meaning bread and 'Khatai' meaning biscuit. These delicious treats trace their roots back to the Mughal era. Interestingly, they were first baked in India by Dutch traders. When the Dutch left India, they handed over their bakeries to the local Indians. The Indian owners started experimenting and making biscuits using local ingredients which were cheaper and easily available, such as chickpea flour, semolina, and clarified butter (ghee). The result was a melt-in-your-mouth biscuit that was loved by the locals and thus, the Nankhatai was born. Over time, Nankhatai has become a staple in every Indian household, especially during festive occasions.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.