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Nankhatai (Eggless Buttery Cookies)

Light and flaky Indian shortbread, flavored with cardamom and vanilla will just melt away in your mouth!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 18
Author Bushrah | Recipestable

Ingredients

  • 1-1/4 cup plain flour
  • 1/4 cup semolina fine sooji
  • 3/4 cup butter or ghee should be at room temperature not melted
  • 1/2 cup +1 tablespoon superfine Sugar
  • 1 teaspoon Vanilla
  • a pinch of Cardamom Powder
  • few almonds pistachios and cashew nuts, for sprinkling

Instructions

  • Assemble all the ingredients.
  • Cream the butter and sugar till it turns fluffy.
  • Stir in the vanilla, flour and sooji. Make smooth dough of this mixture.
  • Stir in the vanilla and cardamom powder.
  • Knead a soft dough. Butter or ghee is the secret to light/flaky (khasta) nankhatai's.
  • Roll the dough into a big circle.
  • Roll out medium sized balls and put a almond or cashew nut on the top of each piece.
  • (One way is to use a cookie cutter and cut out the nan khatais.
  • Other way and the original way to shape nan khatais is to take a small dough ball in your hand.)
  • Preheat oven at 150 degree C.
  • Place nankhatai cookies on a greased baking tray.
  • Bake in the preheated oven for 12-15 minutes.
  • Remove from oven and place on the counter and allow them to cool.
  • They will still be soft when you remove the tray from oven.
  • NanKhatai is ready to serve. ENJOY!!

Notes

Recipe Note's:
Once cooled store in an air tight container. These cookies stays good for about 2 weeks.
Serving Suggestions:
Serve with tea.