Nankhatai (Indian Shortbread Cookies)

Name: Nankhatai (Indian Shortbread Cookies)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 15
Cuisine: Indian
Ingredients: 7 tbsp Oil; 0.5 cup Sugar; 1 cup All-Purpose Flour (Maida); 0.25 cup Gram Flour (Besan); 2 tbsp Semolina (Suji); 1 pinch Salt; 0.25 tsp Baking Powder; 0.5 tsp Green Cardamom Powder; Stands of Saffron (few)(optional)

Leena Kohli (@leenakohli)

5.0

From 1 rating

Indian Snack Dessert Vegetarian Vegan Dairy-Free

Here is a recipe for eggless, flaky, crunchy, teatime cookies that are sure to be a delight. These cookies, which are similar to Indian shortbread, are made with a combination of oil and flour for a rich and flavorful taste. The dough is rolled out and cut into desired shapes,...

Prep Time

20min

Cook Time

15min

Total Time

35min

Nankhatai (Indian Shortbread Cookies) recipe

Ingredients

15 Servings

7tbsp
Oil
1/2cup
Sugar
1cup
All-Purpose Flour (Maida)
1/4cup
Gram Flour (Besan)
2tbsp
Semolina (Suji)
1pinch
Salt
1/4tsp
Baking Powder
1/2tsp
Green Cardamom Powder
Stands of Saffron (few)(optional)

How to make Nankhatai (Indian Shortbread Cookies)

Grind sugar in a grinder.
In a large mixing bowl, blend oil and sugar together for 2-3 minutes until smooth and fluffy.
In a separate bowl, whisk together the all-purpose flour (maida), gram flour (besan), semolina (suji), salt and baking powder.
Gradually add the flour mixture to the sugar mixture.
Gently combine and bind the flour with your fingers to form a dough. (Do not knead the dough).
Wrap the dough in cling film and refrigerate it for 10 minutes.
Take a small portion of the mixture, make a round/rectangle shape and slightly flatten it on your palm, and press lightly in the center with your finger.
Make and arrange all the cookies on a baking tray lined with baking or parchment paper.
Bake the cookies at 140 degrees for 15-20 minutes until they are slightly golden.
Place the baked cookies on a wire rack to cool completely.
Store in an airtight jar and keep it at room temperature.

Tips & Tricks

I used a Halogen oven to bake Nankhatai. This oven does not require preheating and is an energy-efficient and healthy alternative to a conventional oven.
If you are using an oven, preheat the oven for 15 minutes and bake the cookies at 160 degrees celsius for about 20-25 minutes or till light golden.
If you are using a microwave, then preheat on convection mode for 10 minutes to bake the cookies at 170 degrees celsius for about 15-20 minutes or till light golden.
Oven temperatures vary, so it may take less or more time. Make sure you keep an eye on your cookies while they’re baking.
You can blend oil and sugar with a hand whisker instead of a blender.
I have used oil for making cookies. You can use ghee instead of oil.
You can add more sugar if you want the cookies to be a bit sweeter.