Nankhatai- Eggless Cardamom Shortbread Cookies | Cardamom Nankhatai | Indian Cardamom Biscuits | Kitchenstagram
Nankhatai is one of India’s most cherished cookies, known for its delicate texture, aromatic flavour and melt-in-the-mouth goodness. These eggless shortbread biscuits have been a tea-time staple for generations, evoking a sense of nostalgia with every bite. Traditionally flavoured with cardamom and sometimes a hint of rose essence, nankhatai offers a perfect balance of sweetness and richness.
You’ll often find nankhatai stacked in glass jars at local bakeries across India, a classic favourite enjoyed by both children and adults alike. The recipe has evolved over time-while the original version uses all-purpose flour, many now prepare it with whole wheat flour for a wholesome twist without compromising on taste or texture. Whether traditional or slightly modernized, each batch captures the essence of homemade warmth and comfort.
The name “nankhatai” finds its roots in Persian and Afghan languages-”naan” meaning bread and “khatai” meaning biscuit- tracing the cookies history back to the Mughal era. Over centuries, it became deeply woven into Indian culinary traditions, especially as a festive sweet during Diwali. With its buttery flavour, crisp edges and tender crumb, it pairs beautifully with a hot cup of chai, making it a must-have for any tea-time spread.
Simple yet irresistible, these golden cookies celebrate the beauty of minimal ingredients and time-honoured technique. Whether freshly baked at home or bought from a neighbourhood bakery, nankhatai remains a symbol of comfort, tradition and the unmistakable charm of Indian sweets.
Ingredients needed for Cardamom Nankhatai:
Nankhatai requires only a handful of everyday ingredients that together create a delightful, aromatic treat:
Ghee: Ghee is the soul of the recipe, lending a rich, authentic flavour to the nankhatai. Find Homemade Ghee Recipe Here!
Powdered Sugar: Powdered sugar blends easily into the dough, giving smooth and even sweetness.
All-purpose Flour: All-purpose flour provides structure to the biscuits. You may replace it with wheat flour for a different flavour and texture.
Corn-flour: Corn flour contributes to the signature light and melt-in-the-mouth feel.
Cardamom Powder: Cardamom powder adds a subtle aroma and warmth. You can also mix in a pinch of saffron for a luxurious touch.
Baking Powder: Baking powder helps the biscuits puff slightly while keeping them tender.
Pistachio: Pistachio provides a vibrant colour, a rich, nutty flavour and a pleasant, crunchy texture to the nankhatai.
Rose Petals: Rose petals, used for both flavour and garnish.
Ingredients
1 cup All-Purpose Flour
1/2 cup Powdered Sugar
1 tbsp Cornflour
1/2 cup Ghee
1/2 tsp Baking powder
1 tsp Cardamom Powder
1-2 tbsp Milk
1/4 cup Pistachio, chopped
1 tbsp + Extra Dried Rose petals
Slivered Pistachio, for garnish
Preparation
- Step 1: Preheat the oven to 180ºC or 350ºF. In a bowl whisk the ghee and powdered sugar until its combined, looks smooth and fluffy.
- Step 2: To the bowl now shift all-purpose flour, cornflour and baking powder. Add chopped pistachio, dried rose petals and cardamom powder.
- Step 3: Fold the mixture until it looks crumbly. Then using your hand bring it together without kneading, add some milk if needed. The mixture should be able to come together and hold itself. Gently bring together the dough into a ball.
- Step 4: To shape the cookie, rub little ghee in your hand and take about 2 tbsp amount of the mixture. Make a rough ball by squeezing with your hand and then gently roll it to form a ball without any cracks. Slightly flatten the top of each ball.
- Step 5: Place the nankhatai in a baking tray and keep some space between them as they expand while baking. Lightly press slivered pistachio and dried rose petals on the top of all the cookies.
- Step 6: Bake in the preheated oven for 15-20 minutes or until golden. Leave to cool on a wire racks.
- Step 7: When cooled, store the Cardamom Nankhatai in an airtight container. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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