Eggless Indian shortbread cookies, known as Nankhatai, are a festive favorite. These delicate cookies are made with ghee, scented with cardamom and saffron, and simply melt in your mouth.
In India, many traditional cookies and sweets are prepared without eggs. The crispy biscuits enjoyed with a cup of chai each morning are typically eggless. While some modern packaged cookies include eggs, classic home-baked treats and sweets have long been made without them.
What Is Nankhatai?
Nankhatai is a popular Indian cookie made with ghee (clarified butter) and flavored with cardamom and saffron. It has a shortbread-like texture and is traditionally eggless.
There are many regional variations. Some recipes use only all-purpose flour (maida), while others combine maida with besan (chickpea flour). This version uses both, plus a small amount of sooji (semolina). The sooji adds a pleasant crispness and a nice texture to the cookies.
Nankhatai was commonly baked at home even before electric ovens were widespread, using traditional brick or glass-top ovens. It remains a popular festive cookie and is easy to make with just a handful of ingredients. These melt-in-the-mouth cookies are perfect for gifting during Diwali and other celebrations.
These cookies do contain a generous amount of ghee, so they are an indulgence best enjoyed on special occasions. Their rich, crumbly texture makes them an ideal festive treat.
Nankhatai resembles shortbread in texture but with the warm flavors of cardamom and saffron. My recipe yields cookies that literally melt in your mouth—an excellent choice to celebrate Diwali or any festive gathering.
Variations you can try:
Nankhatai made only with maida: use 2 cups all-purpose flour and follow the same method.
Besan Nankhatai: use 1 cup all-purpose flour and 1 cup besan and follow the same steps.
Method
1. In a bowl, sift together the all-purpose flour, besan, sooji and cardamom powder. Add a pinch of salt and mix to combine.
2. In a mixer or with a hand mixer, cream the semi-solid ghee with powdered (confectioners) sugar and crushed saffron strands until light and fluffy.
3. Add the dry flour mixture to the creamed ghee mixture and mix until the dough comes together. If the dough feels too crumbly and will not bind, add one tablespoon of milk and mix again.
4. Once a soft, smooth dough is formed, wrap it in cling film and refrigerate for 30 minutes. Chilling the dough helps the cookies hold their shape while baking.
5. After chilling, remove the dough and divide it into equal-sized portions. Roll each portion into a ball and gently flatten it with your palms. Optionally, score a criss-cross design on top with a knife and press chopped nuts (pistachios or almonds) into the center of each cookie.
6. Place the shaped cookies on a baking tray lined with parchment and refrigerate again for 20 minutes. Preheat the oven to 375°F (190–190°C) while the cookies chill.
7. Bake the cookies at 375°F for 16–18 minutes or until the bottoms turn a light golden brown. Baking time may vary slightly depending on oven performance and cookie size.
8. Remove the cookies from the oven and allow them to cool completely on a wire rack. Once cooled, store Nankhatai in an airtight container.
If you try this Nankhatai recipe, feel free to rate it and share feedback. Following small tips—like using semi-solid ghee and chilling the dough—will help you achieve the best texture.
Nankhatai
Ingredients
- 1 cup all-purpose flour (maida)
- 3/4 cup besan (chickpea flour)
- 1/4 cup sooji (semolina)
- pinch salt
- 1/2 cup + 2-3 tbsp ghee (semi-solid, not melted)
- 3/4 cup confectioners (powdered) sugar
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon saffron strands, crushed
- chopped pistachios or almonds to garnish
- 1 tablespoon milk (optional, only if dough doesn’t come together)
Instructions
-
Sift together flours, sooji and cardamom powder. Add a pinch of salt and mix well.
-
Cream ghee with powdered sugar and crushed saffron until light and fluffy.
-
Add the dry mixture and combine to form a soft dough. If necessary, add 1 tablespoon milk.
-
Wrap the dough and refrigerate for 30 minutes.
-
Divide chilled dough into equal portions, shape into balls, and flatten slightly. Add criss-cross marks or press nuts on top if desired.
-
Chill the shaped cookies for 20 minutes while you preheat the oven to 375°F (190°C).
-
Bake for 16–18 minutes or until the bottoms turn light golden brown.
-
Cool completely on a wire rack and store in an airtight container.
Notes
* Chilling the dough is essential to help the cookies keep their shape and achieve the right texture.
Nutrition
Nutrition information is approximate.
Additional Info
Nankhatai
