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Nankhatai | Indian Cardamom Cookies Recipe

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3.8 from 8 reviews

Nankhatai is a classic Indian cardamom-flavored cookie known for its crumbly texture and delicate sweetness. These eggless, buttery cookies are perfect for teatime and infused with the warm aroma of cardamom, making them a beloved traditional treat. Made with simple pantry ingredients like all-purpose flour, ghee, and powdered sugar, this easy recipe yields soft, melt-in-the-mouth cookies that pair beautifully with a cup of chai or coffee.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 9 to 10 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Dry Ingredients

  • 1 cup (115 grams) All Purpose Flour (Maida)
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • A pinch of Salt
  • 1/4 to 1/2 tsp Cardamom Powder (Elaichi)

Wet Ingredients

  • 1/3 cup (70 grams) Ghee (Clarified Butter), semi-solid at room temperature
  • 1/2 cup (75 grams) Powdered Sugar

Optional

  • 2 tbsp Crushed Pistachios

Instructions

  1. Sieve Dry Ingredients: Sieve together the all-purpose flour, baking powder, baking soda, and salt to aerate the mixture and remove lumps. Set aside this dry mix for later use.
  2. Whisk Ghee and Sugar: In a mixing bowl, add the semi-solid ghee and powdered sugar along with cardamom powder. Whisk thoroughly until the mixture becomes fluffy and light in color, which helps incorporate air for a tender texture.
  3. Make the Dough: Gradually add the sieved dry ingredients into the whisked ghee and sugar mixture. Gently combine with your hands or a spatula until a smooth dough forms. Avoid kneading to prevent gluten development, which can toughen the cookies.
  4. Preheat the Oven and Shape Cookies: Preheat your oven to 180°C (350°F). Meanwhile, divide the dough into 9 to 10 equal portions and roll them into smooth balls.
  5. Arrange and Decorate: Place the dough balls on a baking tray lined with parchment paper or lightly greased, keeping enough space between them for spreading. Using a knife, make criss-cross marks on top of each ball and sprinkle crushed pistachios in the center for garnish.
  6. Bake: Once the oven is preheated, bake the cookies initially at 180°C for 5 minutes, then reduce the temperature to 160°C (320°F) and continue baking for 25 minutes. Check the base for a golden brown color; if needed, bake an additional 5 minutes.
  7. Cool: Remove the cookies from the oven; they will be soft initially. Let them cool on the baking tray for 5-8 minutes to firm up. Then transfer the cookies to a wire rack to cool completely before serving.

Notes

  • Use semi-solid ghee at room temperature for the best dough consistency.
  • To make powdered sugar, grind regular sugar in a grinder jar; you can add cardamom seeds while grinding to enhance flavor.
  • For a vegan or dairy-free version, substitute ghee with vegetable shortening.
  • To make nut-free nankhatai, omit pistachios or replace with extra cardamom powder.
  • Do not knead the dough extensively to avoid gluten formation which leads to tougher cookies; mix just until combined.
  • In warm weather, if the ghee melts quickly making the dough sticky, chill it in the fridge for 10 minutes before shaping.
  • If the dough feels too crumbly and doesn’t bind well, add 1-2 teaspoons more ghee incrementally to hold it together.

Find it online: https://cheftinaskitchen.com/nankhatai-indian-cardamom-cookies-recipe/