Nankhatai are crumbly, buttery Indian shortbread cookies flavoured with cardamom, with the signature crackled tops. They are eggless, need just one bowl and bake in under 20 minutes, which makes them one of the easiest Diwali sweets to make anywhere in the world, especially if you do not like frying. A little gram flour and semolina give them their special melt-in-the-mouth texture.
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Nankhatai (Eggless Indian Shortbread Cookies)
Crumbly, melt-in-the-mouth eggless Indian shortbread cookies with cardamom and pistachios. One bowl, no frying, and ready in under an hour.
Ingredients
Equipment
Method
- Whisk the ghee and powdered sugar together for 2 to 3 minutes until pale, light and fluffy.
- Add the flour, besan, semolina, baking powder, cardamom and salt. Mix gently with a spatula until it comes together into a soft dough. Do not overmix.
- Roll into 16 balls (about 1 tbsp each) and flatten slightly. Press a few chopped pistachios on top of each and place them on a lined baking sheet, 2 inches (5 cm) apart. Chill for 15 minutes while the oven heats.
- Heat the oven to 350°F (175°C). Bake for 15 to 18 minutes, until the tops crack and the bottoms are light golden. The tops stay pale.
- Cool on the sheet for 10 minutes (they are very soft when hot), then move to a rack to cool completely.
Notes
Storage: keep in an airtight tin for up to 2 weeks.
Butter version: softened unsalted butter works instead of ghee; the cookies will be slightly less crumbly.
Gift idea: stack in clear bags tied with ribbon, or add to a Diwali box with kaju katli.
Outside India: ghee is sold in most large supermarkets (often near the oils or in the international aisle). Besan and fine semolina are in the baking or world food aisle.
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