Nankhatai/ Cardamom Cookies

Nankhatai/ Cardamom Cookies

Nankhatai or Cardamom Cookies are a popular melt-in-mouth Indian egg less cookies, very much similar to shortbreads. These mini treats are crumbly, smell heavenly and also have a good punch of Cardamom which is used in most Indian desserts and cooking. What I really love about the recipe is that you are sure to have these ingredients in your pantry and also its quick and easy to make and best served with a warm cup of milk or hot tea.


  • 100g Softened butter
  • 60g Caster sugar
  • 120g Plain flour
  • 2 tbsp Semolina
  • ¼ tsp Cardamom powder (freshly ground)
  • Pinch of Ground Cinnamon
  • ½ tsp Baking powder
  • 2 tbsp Pistachio


  1. Preheat the oven to 175 C and lightly grease a baking tray.
  2. In a bowl sieve plain flour, semolina, cardamom powder, cinnamon powder and baking powder and set aside.
  3. In a separate bowl beat together butter and sugar until pale yellow and fluffy. Add the flour mix to the sugar & butter and knead to form a smooth dough.
  4. Divide into small portions, make small balls, places a pistachio on each ball and flatten in circles pressing down lightly.
  5. Place each piece on the baking tray about 2cm apart and bake for 10 minutes until down.
  6. Cool on a wire rack and store in a jar for up to two weeks.

Nankhatai/ Cardamom Cookies


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