Whole Wheat Nankhatai- The Indian Shortbread Cookies

By Apurvi Bansal

Nankhatai are the perfect companion to your tea it is an Indian shortbread cookie made with the richness of ghee (clarified butter),

These are flaky and at the same time melt in the mouth.

They are generally made with All purpose flour but I am replacing it all purpose flour (maida) with whole wheat flour (atta) making them healthy as well so no excuse of having them.

I have searched for a long time for the perfect Nankhatai Cookies Recipe that is both flaky and melt in the mouth also the taste wise do not have that over-powering flavour of Besan (Chickpea Flour). If you are some one like me who have tried countless Bakeries or Recipe to get that perfect Nankhatai nostalgia than you are in the right place.

This Nankhatai recipe have it all and you will not be disappointed I guarantee you that!

Ingredients - (makes 8 cookie of 35gm each).

 184gm; 3/4cup- ghee

160gm; 1 cup - caster sugar

145gm; 1 cup - whole wheat flour/all purpose flour 

65gm; 1/2 cup- chickpea flour (besan)

34gm; 3tbsp- semolina (sooji)

a pinch of salt

1/2tsp cardamom powder

1/2tsp Baking powder

1/2tsp Baking soda

1/2 cup roasted pistachios

• In a bowl add ghee and caster sugar using a hand whisk mix it well so that the mixture turn white and fluffy.
• Add all the remaining ingredients and mix them well till a dough forms.
• Now make cookie dough balls either weighing or by using a spoon to scoop the dough, gently roll the cookie dough between you palms to form a ball.
• Garnish with chopped pistachios and chill in the refrigerator for fifteen minutes.
• Bake in a preheated oven at 180C for 15-18minutes depending on your oven when completely baked the cookies will have light golden brown edges.