These cardamom shortbread cookies also known as Nankhatai, are an easy recipe made with semolina, ready in time for your next cup of chai.
In our family, the question “tea or coffee?” can be divisive. Some of us can’t function without that morning coffee. For the rest, it’s that morning chai that is sacred.
But what we all agree on is, whether we want something sweet with our tea or coffee. The answer is always a resounding yes!
We’d always have something sweet sitting in the pantry to enjoy with that next cup or chai or coffee.
Enter these Nankhatai. These are definitely the perfect cookies to keep in the pantry.
If you have a sweet tooth, we know you’ll want to make this Nankhatai as soon as possible, to enjoy with your next cup of karak chai or coffee.
What are Nankhatai?
Nankhatai is a simple cookie, made with just a few ingredients. and flavored with cardamom. They will remind you of cardamom shortbread cookies.
These Nankhatai have a soft bite, but still hold their shape when dipped into some tea or coffee!
They’re a perfect snack to keep on hand for when guests come over at the last minute.
Traditionally Nankhatai is made with ghee (or clarified butter). This nankhatai recipe tastes great when made with butter only. Or you can use a combination of the two in this recipe.
Nankhatai has a unique texture, a result of combining suji (semolina), maida (all purpose flour) and sugar. Ghee or butter, and one egg helps create the dough. This nankhatai recipe uses equal parts semolina to flour. You can experiment with the proportions to your taste!
The Nankhatai is flavored with green cardamom powder. Green cardamom has more floral notes, perfect for these cookies. Black cardamom has a more smoky flavor, and it better suited to more savory dishes like Biryani and Chicken Korma.
Recipes you’ll love
If you’re looking for more simple sweet snacks to pair with your cup of tea, here are some of our favorites:
- Thepla: Wheat Flour & Brown Sugar Cookies (with Air Fryer Option)
- Peanut Chikki – Jaggery Peanut Brittle
- Shakarpara: Bite-sized Sugar Cookies (With Air-Fryer Option)
- Til Ke Laddu – Sesame and Jaggery Ladoo
Nankhatai Recipe
These Nankhatai are really simple to make. You only need one bowl to mix everything, and a baking sheet to bake the cookies.
#1: Mix all the ingredients
Make sure the butter is softened to room temperature to make it easier for it to create the dough.
Add all the ingredients to a bowl, or the bowl of a stand mixer, fitted with a paddle attachment.
Then mix together with a whisk, hand mixer, or paddle attachment of the stand mixer until the dough has combined.
#2: Shape
To shape these Nankhatai, divide the dough into about 20 pieces. Roll them into a ball and flatten.
Then transfer to a baking sheet. Make sure to line the baking sheet with some parchment paper.
Make sure to leave space between the cookies, as they do spread while baking.
Create a well in the centre of each cookie. Add some chopped nuts if using.
#3: Bake
Bake the Nankhatai at 325ºF for 10-15 minutes. The edges will start to brown, that’s when the cookies are done.
#4: Serve and Store
These Nankhatai are great when served fresh. But they also keep well for up to 2 weeks in an airtight container (if you can resist them for that long).
How to serve Nankhatai?
Nankhatai pairs well with any warm beverage, like tea, coffee, or even hot chocolate! We love to dip our Nankhatai into our cup of tea!
Nankhatai is also a great addition to a snack plate. We love to pair sweet snack with savoury Indian snacks. If you’re looking for some savory snacks to serve with chai, here are some of our favorites:
- Cornflake Chivda: Indian Snack Mix
- Mogo Chips: Spicy Cassava Fries
- Aloo Pakora – Sliced Potato Fritters
- Khaman Dhokla: Savory Gram Flour Cake
If you give this Nankhatai recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Nankhatai
Ingredients
- 4 oz ghee or softened butter 1 stick butter / 113 g
- 1 cup sugar
- 1 cup flour sifted
- 1 cup suji or semonlina or cream of wheat
- 1 egg
- 1/2 teaspoon vanilla extract or essence
- 1 teaspoon green cardamom powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons chopped pistachios and/or almonds optional
Instructions
- Preheat oven to 325ºF.
- In a medium sized bowl or bowl of a stand mixer, add all the ingredients
- Mix until combined and it forms a dough.
- Divide the dough into smaller pieces, around 18-20 cookies. Roll each piece into a ball and flatten.
- Create a well in the centre with your index finger or the back of a spoon. Add chopped nuts if using.
- Transfer to baking sheet lined with parchment paper.
- Bake for 10-15 minutes. It is done when the sides start to brown.
- Remove from oven, and let Nankhatai cool on the baking sheet for at least 10 minutes, as they will still be soft.
- Transfer to a wire rack and cool completely.
- Store in an airtight container for up to 2 weeks.