Eggless Nankhatai Shortbread Cookies
These egg‑free Nankhatai are a classic Indian shortbread biscuit, crisp on the outside and melt‑in‑your‑mouth tender inside. Infused with cardamom and topped with pistachios and almonds, they pair perfectly with a hot cup of chai.
Instructions
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In a mixing bowl combine the plain flour, gram flour, semolina, powdered sugar, salt and cardamom powder; stir until evenly blended.
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Add the melted ghee to the dry mixture and work it into a smooth dough, adding a little more ghee if the dough feels dry.
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Divide the dough into 18 equal portions, shape each into a round, pedawhich resembles a small disc, and place them on a baking tray.
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Press a few pieces of pistachio and almond onto the top of each biscuit.
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Bake in a pre‑heated oven at 150 °C (convection) for about 15 minutes, or at 160 °C in a conventional oven for 18 minutes, until the edges turn lightly golden.
Tips
If the dough feels too crumbly, incorporate a bit more melted ghee. For extra richness, substitute a portion of the ghee with milk powder or use yogurt in place of 2 tbsp ghee. The biscuits can also be cooked in an idli steamer: preheat the cooker with 1½ cups of salt, then steam the biscuits for 17–18 minutes.
Video
“Nankhatai Recipe - Easy Eggless Nan khatai Biscuit | Indian Cookies | Indian Bakery Recipes” by CookingShooking, watch on YouTube.
About this recipe
Nankhatai are traditional Indian cookies known for their buttery texture and fragrant cardamom flavor. This version skips the egg, using a blend of plain flour, gram flour, and semolina along with melted ghee to create a rich, crumbly dough.
Serve the baked biscuits warm or at room temperature alongside tea or coffee, or package them as a festive gift for friends and family.
