Description
A traditional Indian shortbread cookie made with ghee, chickpea flour, cardamom, and a crumbly, melt-in-your-mouth texture. Perfect with chai or for festive gifting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup besan (chickpea flour)
- 2 tablespoons semolina (sooji)
- 3/4 cup powdered sugar
- 1/2 cup ghee (clarified butter)
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon baking powder
- 2 tablespoons slivered pistachios or almonds
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C) and line a baking tray with parchment paper.
- Sift together all-purpose flour, besan, semolina, powdered sugar, baking powder, cardamom powder, and salt in a mixing bowl.
- Add ghee and mix until a soft dough forms. Do not overmix.
- Shape into small balls, place on tray, flatten gently, and top with nuts.
- Bake for 15–18 minutes or until bottoms are golden. Tops should stay pale.
- Cool on tray for 10 minutes before transferring to a rack. Store once completely cool.
Notes
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Nankhatai, Indian cookies, shortbread, festive treats