Indian Spiced Cookies (Nankhatai) Recipe

Staff Writer
Indian Spiced Cookies (Nankhatai) Recipe
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
127
Calories Per Serving
Deliver Ingredients
Makes
30-35 cookies

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.

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.

Nutritional Facts

Total Fat
7g
11%
Sugar
4g
N/A
Saturated Fat
4g
20%
Cholesterol
16mg
5%
Protein
3g
5%
Carbs
13g
4%
Vitamin A
52µg
6%
Vitamin C
0.1mg
0.2%
Vitamin D
0.1µg
N/A
Vitamin E
0.4mg
2.1%
Vitamin K
2µg
2%
Calcium
23mg
2%
Fiber
1g
5%
Folate (food)
37µg
N/A
Folate equivalent (total)
48µg
12%
Folic acid
6µg
N/A
Iron
0.7mg
3.8%
Magnesium
18mg
4%
Monounsaturated
2g
N/A
Niacin (B3)
0.5mg
2.5%
Phosphorus
54mg
8%
Polyunsaturated
0.6g
N/A
Potassium
89mg
3%
Sodium
63mg
3%
Sugars, added
3g
N/A
Trans
0.2g
N/A
Zinc
0.3mg
2%

Around the Web