Easy Indian Shortbread Nankhatia Recipe

Easy Indian Shortbread Nankhatia Recipe

Naankhatai are the Indian version of shortbread biscuits. They are very popular in the Northern part of India and also in some parts of Pakistan. The name Naankhatai actually has its origins in the Persian language where Naan means bread and Khatai means biscuit.

Course Dessert

Cuisine Indian

Keyword Indian Shortbread Cookies, Nankhatia Recipe

Prep Time 15

Cook Time 18

Resting Time 30

Total Time 1 3

Servings

Calories 136kcal

Equipment

Mixing bowl
Measuring cups and spoons
Hand mixer
Baking sheet
Parchment paper
Wire cooling rack

Ingredients

½ cup Ghee
¾ cup Powdered sugar
1 cup All purpose flour
¾ cup Gram flour
2 tsp Semolina
½ tsp Baking powder
⅛ ts[ Cardamom powder
2 tsp Milk

Instructions

In a large mixing bowl, combine the ghee and powdered sugar. Whisk or beat together until the mixture is creamy and fluffy.
Sift the flour, chickpea flour, semolina flour, baking powder, and cardamom powder together then add to the ghee and sugar mixture. Stir until a crumbled dough forms.
Add the milk into the mixture and combine it into a soft dough. Cover the dough loosely and refrigerate for at least 30-minutes.
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Scoop the dough into 12 equal-sized balls, then flatten them slightly. Form a small indent in the center of each cookie.
Place the cookies on the baking sheet making sure there is at least 1" to 2" between each cookie.
Bake for 15 to 18 minutes until golden on the edges and set.
Remove from the oven and let cool on the pan for 5 minutes, then move to a wire rack to finish cooling. The tops will be soft with a crisp bottom.

Notes

Once the Naankhatais are baked, they might showcase small cracks. That is completely fine and nothing to worry about.
If your dough is moist enough without the milk, you can skip adding milk. Only add if the mixture is a bit dry to form a dough.

Nutrition