Soft, crumbly, and aromatic—Nankhatai is a classic Indian shortbread cookie that’s been loved for generations. This eggless version is rich with the nutty flavor of besan (gram flour), lightly spiced with cardamom, and topped with crunchy pistachios. Perfect with a cup of hot chai or as a festive gift!
Ingredients:
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140g Besan (gram flour)
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115g Butter (softened, at room temperature)
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85g Powdered sugar
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1 tsp Vanilla essence
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10g Curd (yogurt)
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1 tsp Cardamom powder
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1 tsp Baking powder
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30g Chopped pistachios
Instructions:
Step 1: Cream the Butter and Sugar
In a mixing bowl, whisk the softened butter and powdered sugar together until light, creamy, and fluffy.
Step 2: Add Wet Ingredients
Add the vanilla essence, curd, and cardamom powder. Mix everything until well combined.
Step 3: Add Dry Ingredients
Sift in the besan and baking powder. Gently fold everything together to form a soft, smooth dough.
Step 4: Chill the Dough
Cover the dough and let it chill in the refrigerator for 20–30 minutes. This helps the cookies hold their shape during baking.
Step 5: Shape the Cookies
Preheat your oven to 180°C (350°F). Scoop out small portions of the dough, roll them into balls, and place them on a lined baking tray. Gently press chopped pistachios on top of each cookie.
Step 6: Bake
Bake for 18–20 minutes or until the edges start turning golden brown. Keep an eye on them, as ovens may vary.
Step 7: Cool and Store
Let the cookies cool completely before storing in an airtight container. They’ll stay fresh and aromatic for several days.
Serving Suggestion:
Enjoy your nankhatai with a steaming cup of masala chai or gift them in a jar with a ribbon for festive treats!
