Nankhatai (Indian Shortbread Cookies)

Crunchy pistachios, cardamom and chickpea flour elevate the flavor of these fluffy shortbread cookies.


  • 1 cup all-purpose flour
  • 1/2 cup chickpea flour (besan)
  • 1/2 cup semolina
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cardamom
  • A pinch of salt
  • 1 cup solid ghee
  • 1 1/4 cups white sugar
  • 1/4 cup roughly chopped pistachios


  1. Preheat oven to 375 degrees, and line a baking sheet with parchment paper.
  2. In a bowl, whisk together ghee and sugar until light and fluffy
  3. In a separate bowl, combine flours, semolina, baking powder, cardamom and salt. Whisk to combine.Pour ghee/sugar mixture into flour mixture, and gently mix until no flour can be seen.
  4. Roll 1 1/2-inch diameter balls, and place them on the lined baking tray, ensuring there's space between each ball. The cookies will expand as they bake.
  5. Poke your knuckle into the top of each ball, and place a few pieces of pistachio on top.
  6. Chill cookies for 5 minutes in the freezer.
  7. Bake for 15 to 18 minutes. (The cookies will not brown significantly.)
  8. Allow to cool overnight, or at least 2 hours before peeling off parchment paper. Enjoy!