Fun and Festive Nankhatai

I came across a picture of Funfetti cookies a while ago and saved it as a reminder to make them for any gathering with kids. This past month, a friend invited us to their granddaughter’s birthday party, and I decided to bring a batch of Funfetti Nankhatai. For those who might not know, Nankhatai are traditional Indian shortbread cookies, typically topped with nuts. I added a twist by garnishing them with rainbow sprinkles, thinking the kids would love the colorful touch. To my surprise, the adults couldn’t get enough of them either! The entire tray disappeared in no time.

Now, with Holi next week, I thought to share the recipe along with a video on my YouTube channel.

 

 

These cookies offer a delightful blend of sugar and spice—everything beautifully nice that the whole family can enjoy. The recipe is quick and easy, requiring just a few basic ingredients that you likely already have in your kitchen: flour, sugar, ghee, and cardamom powder. You can add rainbow sprinkles or opt for nuts like almonds, pistachios, or musk melon seeds (for a nut-free option), which are the traditional toppings. There are various versions of the Nankhatai recipe, but I’ve recreated the one that reminds me of the beautiful memories of how my mother used to make them. This version doesn’t require milk, yogurt, baking soda, or baking powder. When I was a kid, most homes didn’t even have ovens, so these cookies were made on the stove-top in a cooker or wok, just like cakes were.

A key tip: Avoid transferring the cookies to a cooling rack immediately after they’ve come out of the oven. Moving them too soon before they’ve cooled in the baking tray could result in crumbling. Leave them on the tray to cool for about 30 minutes before transferring to a cooling rack using a fish spatula.

What makes a good Nankhatai?

Nankhatai cookies are delightfully tasty, with a perfect balance of crispness and melt-in-your-mouth tenderness. The word khasta is often associated with Nankhatai, which is a Hindi term meaning flaky, tender, and crisp. So, a good Nankhatai should be sufficiently crisp yet melt-in-your-mouth tender and crumbly. The cookies should be soft and firm, but not too firm. If you’ve nailed the consistency of the dough, you’ll know you’ve got it right. If not, don’t worry—practice makes perfect! Here are a few things to keep in mind:

•  Ghee

Ghee is one of the main ingredients in Nankhatai. While you can use butter instead, Indians have always preferred ghee for its rich flavor in cookies and other baked goods. Ghee is also a nutritious ingredient, making it a great way to incorporate healthy fats into your diet. It provides a deep, rich flavor that enhances the taste of the cookies. You can buy ghee at the grocery store or make your own with this recipe.

•  Flour

Most people make Nankhatai with all-purpose flour and semolina, but those who are allergic to gluten may prefer using gram flour and skipping the semolina. Gram flour adds a nutty flavor, so even if you’re not gluten-intolerant, you’ll still love the taste of gram flour-based cookies. The options are plenty, offering room for creativity in flavor.

When combining the flour and ghee, make sure the ghee is semi-solid (similar to room-temperature butter). Using melted ghee could make the mixture too loose. You’re aiming for a crumbly texture, so semi-soft ghee works best. If your ghee is in liquid form, simply refrigerate it for 20-30 minutes to solidify it before whipping. Yes, you need to whip the ghee to achieve a lighter color and fluffy texture!

 

 

• Sugar

Powdered sugar is used to sweeten Nankhatai, providing just the right amount of sweetness. It also contributes to the unique flavor and crumbly texture of the cookies.

 

 

For me, Nankhatai will always be one of those classic, nostalgic, family-favourite cookies. I hope you try making them too! Serve Nankhatai as a snack with a hot cup of coffee, tea, or milk, or even gift them on any occasion.

 

 

If you try these Indian shortbread cookies I would love to hear from you. Take a picture and share it on social media with hashtag #simpleglutenfreekitchen. Your feedback help my blog grow and others find this recipe.