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Indian Shortbread Cookies (Nankhatai)


  • 1 cup all purpose flour/maida
  • 1/2 cup room temperature butter
  • 11/2 cup powdered sugar or 1/2 cup fine granulated sugar (see notes)
  • pinch of baking soda
  • 1/8 tsp salt
  • 1/2 teaspoon cardamom powder
  • 2 tsp Rose water


  1. . Preheat oven to 350℉
  2. . In a bowl add butter, baking soda, powdered sugar and beat until it is light and creamy around 3 minutes on low speed or until sugar is completely incorporated
  3. . Add flour, salt, cardamon powder, and rose water and gently knead to form a dough
  4. . Roll into a log, wrap in Saran Wrap and freeze for 15 minutes
  5. . Remove from freezer, remove Saran Wrap  and cut it into equal size disks and arrange them on baking tray 2 inch apart
  6. . Bake for 15 minutes. Remove from oven and allow cookies to cool on a   cooling rack.
  7. . When you take cookies out of the oven they might still look soft but they will get crispier as they cool down.
  8. . Store in an air tight container

Notes: I have tried both granulated and powdered sugar. The texture is slightly different but both taste equally good

Recipe developed by Shamilla Yeary for The Cultured Cup


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