Nankhatai
- 45m Prep Time
- 18m Cook Time
- 1h 3mReady In
These Indian shortbread cookies are made with ghee, cardamom, nutmeg, whole-wheat flour, and semolina. They are nutty, buttery, and excellent when eaten slightly warm.
Ingredients
- 355 ml whole-wheat flour
- 78.9 ml semolina
- 4.93 ml kosher salt
- 158 ml ghee at room temperature
- 177 ml confectioners’ sugar
- 2.46 ml ground cardamom
- 2.46 ml freshly grated nutmeg
- 14.8 ml shelled pistachios roughly chopped
Nutrition (per serving, estimated)
Estimated based off 2 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2.28 mg
- Iron: 0.25 mg
- Magnesium: 6.63 mg
- Phosphorus: 16.7 mg
- Potassium: 15.7 mg
- Zinc: 0.14 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml whole-wheat flour
- 78.9 ml semolina
- 4.93 ml kosher salt
- 177 ml confectioners’ sugar
- 2.46 ml ground cardamom
- 2.46 ml freshly grated nutmeg
Prepare
- 158 ml ghee, at room temperature
- 14.8 ml shelled pistachios, roughly chopped
Let's Cook
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Step 1.
In a small bowl, whisk together 1½ cups whole-wheat flour, ⅓ cup semolina, and 1 teaspoon kosher salt; set aside.
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Step 2.
Using an electric mixer, beat ⅔ cup ghee, ¾ cup confectioners’ sugar, ½ teaspoon ground cardamom, and ½ teaspoon freshly grated nutmeg in a large bowl on medium-high speed until lightened in color, 2 to 3 minutes.
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Step 3.
Reduce mixer speed to low and mix in the flour mixture until just combined. The dough may be slightly clumpy, similar to pie dough.
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Step 4.
Transfer the dough to a piece of plastic wrap and form into a 1-inch-thick disk. Wrap well and refrigerate until slightly firm, about 15 minutes.
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Step 5.
While the dough chills, heat the oven to 350°F and line 2 baking sheets with parchment paper.
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Step 6.
Roll the dough into balls slightly less than 1½ inches in diameter (about 1 ounce each) and place onto the prepared sheets, spacing them 3 inches apart. Flatten each ball to ¾ inch thick (crackly edges are fine). If desired, use a sharp knife to make a cross indentation about ⅛ inch deep into each cookie. Press a few pieces of chopped pistachio into the center of each cookie.
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Step 7.
Bake, rotating the positions of the baking sheets halfway through, until the cookies are set and golden brown on the bottoms, 14 to 18 minutes. For a more tender cookie, bake 14 minutes; for a crunchier cookie, bake longer.
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Step 8.
Transfer the cookies to a cooling rack and let cool completely.