Indian Spiced Cookies (Nankhatai) Recipe

Indian Spiced Cookies (Nankhatai) Recipe
Staff Writer
Indian Spiced Cookies (Nankhatai)
Prerna Singh

Indian Spiced Cookies (Nankhatai)

These are Indian shortbread cookies called nankhatai. A nankhatai is a simple eggless cookie with butter, flour, and sugar as the main ingredients. Some spice is added to give the cookies an extra zing. I used a mixture of besan (chickpea flour), all-purpose flour, and semolina as the base. Black pepper adds warmth to these sweet, buttery cookies and a little bit of fruity jam or almond on top gives these thumbprint cookies their last finishing touch. You can use any kind of nut or jam of choice.

30
Servings
136
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup dark brown sugar
  • 2 1/2 cups besan (chickpea flour)
  • 1 cup all-purpose flour
  • 1/2 cup semolina
  • 1 teaspoon salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon baking powder
  • 16-18 almonds, halved
  • 2 tablespoons fruit jam
  • Chai tea, for serving

Directions

In a bowl, whisk together the butter and sugar. Beat until light and pale yellow in color and set aside.

In a separate bowl, sift together the flours, semolina, salt, pepper, and baking powder. Add the flour mixture into the sugar-butter mixture, a little at a time until everything is mixed well together to form soft dough.

Knead the dough for 2-3 minutes to form a smooth big ball. (If it’s a little sticky, wrap it in a plastic wrap and refrigerate for about 30 minutes. After about 30 minutes, take the dough out of the refrigerator and knead again for 2-3 minutes. The warmth of your hands will soften the butter in the dough slightly.)

Now divide the dough into equal parts; make about 30-35 smooth balls. (Because of the butter, the cookies flatten and crack when baked so make sure your dough balls are smooth with no cracks in order to make pretty cookies.)

Preheat the oven to 350 degrees.

Line a cookie sheet with parchment paper and place the dough balls on the sheet and bake until the bottom of cookies are golden in color, about 20-22 minutes. Remove from the oven and top ½ of the cookies with the almonds and the other ½ with jam. Enjoy warm cookies with chai or store them in airtight containers for several weeks.

Nutritional Facts

Total Fat
3g
4%
Sugar
3g
3%
Cholesterol
1mg
0%
Carbohydrate, by difference
23g
18%
Protein
5g
11%
Vitamin A, RAE
14µg
2%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
27mg
3%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
97µg
24%
Iron, Fe
2mg
11%
Magnesium, Mg
33mg
10%
Niacin
1mg
7%
Phosphorus, P
80mg
11%
Selenium, Se
5µg
9%
Sodium, Na
86mg
6%
Water
7g
0%
Zinc, Zn
1mg
13%

Indian Shopping Tip

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Indian Cooking Tip

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.

Indian Wine Pairing

Riesling, gewürztraminer, muscat, or torrontés with curries and other sauced dishes; cabernet sauvignon, cabernet franc, malbec. zinfandel, or primitivo with tandoori or other roasted meats and poultry.