Indian Nankhatai are traditional, melt-in-the-mouth shortbread cookies made with flour, ghee, sugar, and aromatic cardamom. Lightly crisp on the outside and buttery inside, they are a popular Indian tea-time treat.
Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
Mix flour, semolina, powdered sugar, and cardamom powder.
Add softened ghee and mix gently to form a soft dough.
Divide the dough into small portions and shape them into round cookies.
Place them on the baking tray and lightly press the tops.
Bake for 12–15 minutes until the edges are lightly golden.
Cool completely before serving to allow the cookies to become crisp and firm.
All-purpose flour – 1 cup
Semolina – 2 tbsp
Powdered sugar – ½ cup
Ghee – ½ cup
Cardamom powder – ½ tsp
Baking powder – ½ tsp
Pistachios or almonds – 2 tbsp
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