#DS26 Here is traditional Uttar Pradesh-style Nankhatai recipe with its unique regional flavours . Meerut-style Nankhatai is a legendary traditional sweet shortbread cookie originating from the historic city of Meerut in Uttar Pradesh, India. Known for its delicate melt-in-your-mouth texture, rich buttery aroma, and golden crust, this iconic tea-time snack is a staple of UP’s rich culinary heritage.
Preheat your oven to 180°C (356°F). Line a baking tray with greaseproof paper or lightly grease it.
In a bowl, beat the powdered sugar and semi-solid ghee together using an electric mixer or whisk until light, fluffy, and creamy.
Sift the all-purpose flour, besan, semolina, and baking powder directly into the sugar-ghee mixture. Add the cardamom powder.
Gently bring the ingredients together to form a soft dough. Avoid over-kneading.
Pinch medium-sized portions of dough, roll them lightly into smooth balls, and slightly flatten them.
Score a light cross or line pattern with a knife on top, then press your chosen toppings (like melon seeds) gently onto each cookie.
Arrange on the tray with space between them. Bake at 180°C (356°F) for 10 to 15 minutes until light golden.
Let them sit on the baking tray for 2–3 minutes before transferring to a wire cooling rack. Once completely cooled, store in an airtight container.
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