Indulge in the delightful simplicity of Nankhatai, a traditional Indian shortbread cookie prepared during the festive season and special occasions. This is a one-bowl recipe made with the basic staples available in your pantry. You will enjoy the crumbly texture and the rich buttery flavour which just melts in the mouth.


Prep Time45 minutes
Cook Time18 minutes
Course: Cookie, Snack
Cuisine: Indian
Keyword: cookie,, shortbread
Servings: 16 cookies
Author: Bhagya Suvarna


  • 1 Oven
  • 1 Electric Whisk


  • 1/2 Cup Ghee ( Clarified Butter)
  • 3/4 Cup Powdered Sugar
  • 1 Cup All Purpose Flour (Maida)
  • 1/4 Cup Gram Flour (Besan)
  • 2 Tbsp Fine Rawa (Semolina)
  • 1/4 Tsp Salt
  • 1/2 Tsp Cardamom Powder
  • 1-2 Tsp Slivered Pistachios For Garnish
  • Few Dried Rose Petals (Optional) For Garnish


Making the Cookie Dough

  • Line a baking tray with parchment paper or a silicone sheet
  • Sift together All Purpose flour, Gram Flour, Salt, and Cardamom powder. Set aside.
  • In a large mixing bowl place a sieve over the bowl and sift in the powdered sugar and add in the ghee.
  • Cream the ghee and sugar using an whisk.
  • Occasionally using a spatula scrape the mixture off the sides. Whisk until the mixture turns light, pale, and creamy.
  • Add in the sifted ingredients to the sugar mixture, combine everything using a spatula.
  • Use your hands to bring the dough together. Do not knead.
  • Pinch a small portion of the dough, and roll it between your palms to form a smooth ball. Flatten it slightly and check if there are any cracks on the edges. If it appears smooth, the dough is perfect.
  • Wrap the dough in plastic wrap and refrigerate for 15-20 minutes

Shaping of the Dough

  • Pinch a lime-size portion of the dough. Roll it between your palms to form a smooth round shape. Flatten it slightly and make a small depression in the centre using your fingertip.
  • Place it on the baking tray. Repeat with the rest of the dough. Place them 1 inch apart as they will expand on baking.
  • Cover loosely and refrigerate for another 15-20 minutes.
  • Meanwhile, preheat the oven to 190° C or 375° F


  • Remove the tray from the refrigerator and place the pistachio slivers on the dent of the cookie dough.
  • Bake at 190° C or 375°F for 15-18 minutes or until the edges begin to turn a light golden colour.
  • The cookies will be soft when done but will firm on cooling. Garnish with dried rose petals (optional) Let the cookies rest in the baking tray for a few minutes, then transfer to a wire rack to cool completely.
  • Enjoy them with a hot cup of tea or coffee.


These cookies have been my favourite since my childhood days. Wanting to make them myself, I tried a few recipes but was not happy with the results. I came across this recipe at which I tried and the result was awesome.
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