Nankhatai (Easy Indian Cookies)

Nankhatai are traditional Indian shortbread cookies made with a mix of plain flour, chickpea flour, and semolina. Buttery, crumbly, and lightly nutty, they’re easy to bake at home and perfect with tea.

Prep Time15

Cook Time20

Total Time35

Course: sweets

Cuisine: Indian

Servings: cookies

Calories: 125kcal

Ingredients

Dough

7 tablespoons unsalted butter softened
½ cup granulated sugar
¾ cup all-purpose flour
½ cup chickpea gram flour
⅓ cup fine semolina
½ teaspoon baking soda

Topping

2 tablespoons sunflower seeds or pistachios

US Customary - Metric

Instructions

Preheat oven to 375°F (190°C) or 340°F (170°C fan). Line a baking tray with parchment paper.
In a large mixing bowl, beat the butter and sugar together for about 3 minutes until light and creamy.
In another bowl, whisk together the flour, chickpea flour, semolina, and baking soda.
Add the dry ingredients to the creamed butter mixture in batches. Gently fold until it forms a soft dough—do not overmix.
Divide the dough into 1 oz (25 g) pieces and roll into balls. Place on the prepared tray, leaving space between each.
Flatten each ball slightly with your fingers. Press sunflower seeds or pistachio pieces into the center.
Bake for 18–20 minutes, rotating the tray halfway through, until golden.
Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container for up to 2 days.

Notes

For extra flavor, add ½ teaspoon cardamom powder to the dough.
Swap pistachios with almonds, cashews, or seeds.
Nankhatai taste best the day they’re baked but can be stored in an airtight tin for a couple of days.
If you prefer a sweeter cookie, increase sugar by 10–15 g.

Flavor Twists

Add saffron strands steeped in warm milk for a festive version.
Dip one side in melted chocolate once cooled.
Mix in a little desiccated coconut for added texture.
Add a pinch of cardamom powder to the dough for a classic Indian bakery-style touch.
Swap pistachios for chopped almonds or cashews on top.
Sprinkle rose petals after baking for a fragrant finish.
Add a bit of orange or lemon zest to the dough for a citrusy lift.
Mix in a teaspoon of cocoa powder for a chocolatey variation.
Use brown sugar instead of white for a deeper, caramel-like flavor.
Add a tiny pinch of nutmeg or cinnamon for a warm, spiced undertone.
Replace semolina with ground oats for a slightly nuttier texture.
Make thumbprint nankhatai by pressing a dent in the center and filling with jam after baking.
Add a handful of finely chopped dried fruit like raisins, cranberries, or apricots for a chewy contrast.

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