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Mar 25, 2012


Nankhatai is a shortbread cookie from India. It is very close to 'Pecan Sandies' in United States. Nankhatai originated in Surat, a large port city in Gujarat.. There is a very large Gujarati population in Bombay.,the Nankhatai were transported to markets in Bombay where it became popular teatime item. It was eaten by dunking in the sweet hot tea latte (Garam MasalaChai). NanKhatai is also a very popular cookie of Pakistan.


Wet mix 
Un-salted Butter:                     1 cup (2 sticks)
Powdered sugar:                       ¾ cup
Milk:                                      4 Tablespoons

Dry Mix
All Purpose flour (Maida):             2 Cups
Rava                                          – 2 tbsp
Baking powder                           :½ teaspoon
Ground Green Cardamom seeds  : 1 teaspoon
Sliced Almonds                          : 4 Tablespoon tbsp.

Step 1: Wet Mixture
  • Use Electric mixer. Beat butter about one minute.
  • Add sugar. Beat till the mixture is light and fluffy about 7 minutes.
  • Add milk. Beat one minute to make a smooth mixture. 

Step 2: Dry Mix
  • Mix flour, baking powder, and salt and Cardamom powder. Sieve

 Step 3: Dough
  • Add one third of dry mix at a time to wet mixture beating at low speed. Mix almond in it.
  • Knead it into dough.

Step 4: Baking
  • Preheat oven to 300º F.
  • Divide dough into 24 parts. Roll each part in to a ball.
  • Bake for 20 minutes. The cookies should just start to turn brown.
  • Switch off heat. Remove the cookie sheet to let the cookies cool.
  • Enjoy this pleasant experience to have these Nankhatais with a hot cup of tea on that drizzling evening.
I am " Sending to Dish it out – Sugar and Butter and Vardhini’s page"


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