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Nankhatai | Indian Cardamom Cookies

Delightful Nankhatai: Indian Cardamom Cookies You’ll Love

Nankhatai are delightful Indian cardamom cookies that are eggless, easy to make, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 8 minutes
Total Time 53 minutes
Servings: 10 cookies
Course: Desserts
Cuisine: Indian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups All-Purpose Flour (Maida) Provides structure and crumbly texture.
  • 1 cup Powdered Sugar Can be made by grinding granulated sugar.
  • 1/2 cup Ghee (Clarified Butter) Can be substituted with unsalted butter.
  • 1/2 teaspoon Crushed Cardamom For authentic Indian flavor.
  • 1 pinch Salt Elevates the taste.
For the Topping
  • 1/4 cup Crushed Pistachios Adds a crunchy finish.

Equipment

  • Oven
  • Mixing Bowl
  • spatula
  • baking tray
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
  2. Sift together the all-purpose flour and a pinch of salt. Set aside.
  3. In a bowl, whisk melted ghee, powdered sugar, and crushed cardamom until fluffy.
  4. Gradually fold the sifted flour mixture into the ghee-sugar blend to form a smooth dough.
  5. Divide dough into 9-10 portions, rolling each into a ball and placing on the tray.
  6. Make crisscross patterns on each cookie and optionally sprinkle with crushed pistachios.
  7. Bake for 5 minutes at 180°C, then reduce to 160°C and continue for 25 minutes.
  8. Remove from oven, cool on tray for 5-8 minutes before transferring to a rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 3gSodium: 30mgPotassium: 30mgFiber: 1gSugar: 7gCalcium: 1mgIron: 3mg

Notes

Store in an airtight container for up to 10-12 days. Can be frozen for longer storage and reheated in the oven.

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