I share a beloved family recipe for nankhatai—Indian shortbread cookies scented with cardamom and baked to a buttery, crispy, melt-in-the-mouth perfection. These eggless, vegetarian treats are perfect with tea, as festive gifts, or a quick snack for kids’ lunch boxes.
Why I’ll Love This Recipe
I love this recipe because it’s simple, comforting, and deeply nostalgic. The fragrant aroma of cardamom fused with the rich, buttery texture from ghee (or vegan shortening) instantly transports me to cozy afternoons. Plus, they’re super easy to make, eggless, and can even be dairy-free—making them a versatile favorite for holidays, gifting, or anytime I want something special.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour (maida): 1 cup (115 g)
Ghee (clarified butter, semi-solid at room temperature): ⅓ cup (70 g) – or vegetable shortening for vegan version
Powdered sugar: ½ cup (75 g)
Baking powder: ¼ teaspoon
Baking soda: ¼ teaspoon
Cardamom powder (elaichi): ¼ to ½ teaspoon
Salt: a pinch
Crushed pistachios (optional): 2 tablespoons
directions
I start by sieving together the flour, baking powder, baking soda, and salt, and set them aside. In another bowl, I whisk together semi-solid ghee, powdered sugar, and cardamom until the mixture is light and fluffy. Then, I gently fold in the dry ingredients using my hands or a spatula, mixing until the dough comes together—no kneading needed. I preheat the oven to 180 °C. Meanwhile, I divide the dough into 9–10 equal portions and shape each into a smooth ball. I arrange them on a baking tray with space between each cookie, use a knife to make criss-cross marks on top, and press a few crushed pistachios into the centers for a festive touch. Once the oven is ready, I bake them first at 180 °C for 5 minutes, then reduce the temperature to 160 °C and bake for an additional 25 minutes—or until the base is golden brown. I let them cool on the tray for 5–8 minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe yields about 9–10 cookies.
Prep Time: ~15 minutes
Bake Time: ~30 minutes (5 minutes at 180 °C, 25 at 160 °C)
Total Time: ~45 minutes
Variations
I often switch to whole wheat flour for a heartier version, though the texture becomes less bakery-style. For a vegan twist, I swap ghee with vegetable shortening. I sometimes skip pistachios for a nut-free version, or stir chopped almonds or extra cardamom into the dough for different flavor riffs.
storage/reheating
I store cooled nankhatai in an airtight container, where they stay fresh and crumbly for several days—perfect for pre-festival prep or gifting. No need to reheat; I love them at room temperature with a cup of chai.
FAQs
Can I use whole wheat flour instead of all‑purpose flour?
Yes—I’ve done it. The cookies become more rustic and less crisp, but still delicious and hearty.
How do I make them vegan?
I substitute ghee with vegetable shortening and skip the pistachios if nut allergies are a concern.
How do I get that signature crackly texture on top?
It naturally occurs during baking. Gentle baking and the cardamom-scented dough give them that lovely criss-cross and “khasta” texture.
Can I make the dough ahead of time?
Yes—I’ve refrigerated the dough and baked fresh later; they bake up just as well the next day.
Why reduce the oven temperature mid-bake?
Starting high helps set the exterior, and lowering the temperature ensures the centers bake through gently without over-browning.
Can I add other spices like nutmeg or saffron?
Yes—I sometimes add a pinch of nutmeg or a few threads of saffron for a special twist.
Do I need to sift the dry ingredients?
It helps ensure a uniform, light texture, and I always sift the flour, baking powder, soda, and salt together before mixing.
How thick are these cookies?
They’re lightly crisp on the outside and crumbly inside—about 1 cm thick after baking yields the best texture.
Are nankhatai nut-free?
They can be. The pistachios are optional, and the main ingredients are nut-free unless you choose to include them.
Do these cookies freeze well?
Yes—I’ve frozen them in zip-top bags and they thaw beautifully, remaining crumbly and flavorful.
Conclusion
I turn to these Nankhatai | Indian Cardamom Cookies whenever I crave a buttery, aromatic, and lightly crisp snack that pairs perfectly with tea. Effortless to make, customizable, and wonderfully nostalgic, they’re always a hit—whether it’s a festival, a gift, or a cozy moment at home.
Print
Nankhatai | Indian Cardamom Cookies
- Total Time: 40 minutes
- Yield: 10 cookies
Description
Traditional Indian Shortbread Cookies Made with Ghee, Cardamom, and a Buttery Crumbly Texture
Ingredients
1 cup all-purpose flour (115 g)
1/3 cup ghee (70 g), semi-solid at room temperature
1/2 cup powdered sugar (75 g)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 to 1/2 teaspoon cardamom powder
A pinch of salt
2 tablespoons crushed pistachios (optional)
Instructions
Preheat your oven to 180°C (350°F).
In a mixing bowl, sieve together all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, whisk the ghee, powdered sugar, and cardamom powder until light and fluffy.
Gradually add the dry ingredients into the ghee-sugar mixture and mix until a soft dough forms. Do not knead.
Divide the dough into 9 or 10 equal portions and shape into smooth balls.
Place the balls on a baking tray lined with parchment paper, spacing them apart.
Using a knife, make criss-cross patterns on top of each cookie and optionally sprinkle with crushed pistachios.
Bake at 180°C (350°F) for 5 minutes, then reduce temperature to 160°C (320°F) and bake for 25 more minutes, or until the bottoms are golden brown.
Remove from oven and let cool on the baking tray for 5–8 minutes. Transfer to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
