Nankhatai, Cookies Form India – a delicious recipe with flour, unsalted butter, powdered sugar, cardamom powder, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Take a mixing bowl with the room temperature butter in it, add the powdered sugar to it and cream together till the mixture becomes light and fluffy.
2
Sift all the dry ingredients (flour, cardamom powder, baking powder and salt) into a separate bowl.
3
Add this to the creamed butter mixture little at a time and keep mixing. Knead it to form a soft dough. Cover the dough and let it rest in the refrigerator for 10-15 minutes.
4
Preheat the oven to 300 degrees F (150 C). Make small gooseberry sized balls of the dough. Smooth the balls by rolling in between your palm, you can also use a cookie cutter to shape the cookies.
5
Place each ball in a cookie sheet leaveing some space in between as the cookies will expand when it bakes.
6
Press a pistachio or raisin or cashew or almond on top of the balls gently.
7
Bake at 300 degrees for 12-15 minutes until the bottom of the cookies turn light golden brown.
8
Remove from the oven and gently transfer the cookies to a cooling rack. The cookies will be very soft at this stage.
9
After it cools completely, store in an air tight container for up to a month. Serve as a snack with a cup of tea.
371
kcal
Calories
23
g
Fat
38
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup unsalted butter or 1/2 cup ghee, 1/2 cup powdered sugar, 1/4 teaspoon cardamom powder, and more.
Yes, Nankhatai, Cookies Form India falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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