Easy recipe for crisp, crumbly, and delicious Indian shortbread cookies called Nankhatai, made with a combination of flours, almonds, sugar, ghee, and cardamom.
Sift all the flours into a bowl and add chopped almonds, spices, sugar and baking powder. Mix well. Add ghee or softened butter and mix until well incorporated.
Using a hand mixer or a soft spatula mix everything to make a soft dough. If the dough is too hard, add warm milk, a tablespoon at a time, to soften the dough.
Preheat the oven to 350ºF. Using a cookie scoop, drop the cookie dough balls on a lined baking sheet, placing them 1.5-2 inches apart. This gives them room to expand. If you like your nankhatai flatter and crispier, gently flatten them using the back of a spoon.
Gently press in a pinch of finely chopped pistachio and almonds in the center of each cookie. Bake for 15-16 minutes till they are light golden in color. Cool for 5-10 minutes and enjoy!
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Notes
Besan Flour: Besan (ground chickpeas) adds a special nutty flavor that's hard to replicate. Look for it in specialty markets or online.
Semolina (Sooji): Semolina adds a subtle crunch and yellow hue, but you can replace it with an equal amount of almond flour.
Milk: Add warm milk, 1 tablespoon at a time, if the dough looks too dry and crumbly after mixing in the ghee.
Positioning: The cookies will spread while baking, so it's important to space them at least 1.5 - 2 inches apart to allow room for expansion.
Baking Time: Baking times may vary from oven to oven. For the first time, put a timer for 15 minutes and check them. They should look slightly soft and chewy.
Shape tip: If you like your nankhatai flatter and crispier, gently flatten them using the back of a spoon.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.