Pakistani Rosewater And Cardamom 'Nankhatai' Cookie

Name: Pakistani Rosewater And Cardamom 'Nankhatai' Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams soft unsalted butter; 1 cup caster sugar; 1 egg yolk; 2 cups plain flour; 1 teaspoon baking powder; 4 tablespoons fine semolina; 1/2 cup coconut flour or finely ground desiccated coconut; 1 teaspoon freshly ground cardamom seeds; 1 teaspoon rosewater; 1 tablespoon milk (optional, to bind); 15 blanched almonds; 1 egg, beaten - use as egg wash; 2 tablespoons finely crushed pistachios

Servings: persons

250 grams soft unsalted butter
1 cup caster sugar
1 egg yolk
2 cups plain flour
1 teaspoon baking powder
4 tablespoons fine semolina
1/2 cup coconut flour or finely ground desiccated coconut
1 teaspoon freshly ground cardamom seeds
1 teaspoon rosewater
1 tablespoon milk (optional, to bind)
15 blanched almonds
1 egg, beaten - use as egg wash
2 tablespoons finely crushed pistachios

1
Preheat the oven to 170 degrees C / 338 degree F. Begin with whisking the butter and sugar together until combined and light. Add the yolk and beat until smooth.
2
Mix baking powder with the flour, cardamom, coconut flour and semolina, slowly begin to add to the butter mixture until all the flour is used up. Add rose water. Now use your hand to bind the dough together, add a little milk if needed.
3
Taking about a tablespoon of the dough make a round ball with your hand and then using the back of the fork, press down to flatter slightly, making an indent marking. Using a pastry brush, brush the egg yolk wash over the cookie, press a blanched almond in the middle and sprinkle some crushed pistachio over the cookie. Place on baking tray and repeat until all the dough is finished,
4
Bake for 20-25 minutes or until the corners of the cookies are light brown. The general colour of nankhatai is pale and not a very dark cookie. Allow to cool before eating. Store for 7-10 days in an airtight cookie jar.

3161

kcal

Calories

244

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 grams soft unsalted butter, 1 cup caster sugar, 1 egg yolk, 2 cups plain flour, and more.

Yes, Pakistani Rosewater And Cardamom 'Nankhatai' Cookies 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.

That's it — enjoy your meal!

Pakistani Rosewater And Cardamom 'Nankhatai' Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions