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NanKhatai (Pakistani/Indian Shortbread Cookies)

These Pakistani/Indian nankhatai cookies have a crumbly shortbread texture with a cardamom flavor. You just cannot go wrong with these crispy and crunchy cookies.

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These crumbly and crunchy biscuits/cookies are a must during the Eid celebrations for Muslims and Diwali celebration for Hindus in India and Pakistan.

Ingredients Required: All Purpose Flour  Ghee (Clarified Butter) Semolina (Sooji) Baking Soda Salt  Cardamom Powder

6 Fast Rules For Making NanKhatai

01 Use fresh ingredientsast

02 Storage: you can store them for days.

03 Use the right flour. We use All-Purpose Flour.

04 Chilling the dough is important.

05 There is no need to knead the dough. 

06 It will take 20 minutes to bake.

Yeast Package
Flour Bag
Flour Bowl

Make the Dough and Chill


The dough will take a few minutes to put together. Put them in the fridge before baking for the crispy crunchy cookies.

30 Grams


Weigh in the dough in small balls of 30 grams each. You will get 18 - 20 cookies.

Apply Egg Wash & Pistachio


Shape the cookies. Apply egg wash and garnish with pistachio or almonds.

Bake !! 


Bake the cookies at 350 F for about 10 - 13 minutes. VOILA !!

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