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Sweet Nankhatie

Mughal Bakery

Sweet Nankhatie

A traditional Indian shortbread cookie, sweet, buttery, and infused with cardamom.

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Ingredients

  • 1 cup all-purpose flour
  • ½ cup gram flour (besan)
  • ½ cup powdered sugar
  • ½ cup ghee (clarified butter) or unsalted butter, room temperature
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cardamom powder
  • 2 tablespoons semolina (sooji/rava)
  • A pinch of salt
  • Chopped pistachios or almonds, for garnish

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix dry ingredients: in a bowl, sift together all-purpose flour, gram flour, powdered sugar, baking soda, baking powder, cardamom powder, semolina, and salt.
  3. Cream ghee and sugar: beat ghee until light and fluffy.
  4. Combine: gradually add dry ingredients to the ghee, mixing to form a soft, pliable dough.
  5. Shape: form small dough balls, flatten slightly, and place on the baking sheet. Garnish with chopped nuts.
  6. Bake for 15–20 minutes until light golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
  7. Enjoy: store in an airtight container and enjoy within two weeks.

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