Indian Shortbread Cookies (Naankhatai)

November 05, 2018
Indian Shortbread cookies or Nankhatai are shortbread biscuits, originating from the Indian subcontinent, popular in India, Pakistan and also some parts of Sri Lanka. This recipe gives you perfect, melt in mouth texture cookies. Bake this easy, delicious and kid-friendly recipe. These are the must-bakes that belong on your treat tray.


150g all purpose flour
1/2 cup melted ghee (75g)*
180g icing sugar/ confectioner's sugar
1/2 tsp vanilla extract
1/4 tsp baking powder
1/4 tsp cardamom powder (optional)


  1. Sift flour, baking powder and cardamom powder together. Keep it aside.
  2. In a bowl, mix butter oil with icing sugar. (you can use an electric beater or use your hands.)
  3. Add the flour mixture in small quantities and mix well. Knead it until you get a soft dough. (This dough should not be very sticky.)
  4. Meanwhile preheat the oven to 150 degrees Celsius for 10 minutes. 
  5. Make small balls out of the dough. (this doubles in size, make sure you make small balls)
  6. Place the balls in a tray lined with parchment paper. Press in almonds, plums or any dried fruit in the centre. 
  7. Bake the cookies for 15 minutes. 
  8. Once baked, let it cool in the tray for 5 minutes before you remove. Enjoy!

* You can either use butter oil or melted ghee to this recipe. If you are using butter oil, you have to use 1/2 cup. But if you are using melted ghee sometimes you may require more of it. adjust the amount of ghee you put according to the dough consistency. For example, If you are finding it difficult to make a dough and your dough is very dry, then add 1 tsp of melted ghee/ butter oil to the mixture. 


  1. Is butter and oil together 150gms/1cup?

  2. Hi Priya,
    It's not butter and oil together. There is another type of product called butter oil. It is almost similar to ghee. If you cannot find butter oil in your area, use the normal ghee you use in your household. Hope this helps.


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