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Nankhatai, often referred to as the Indian shortbread biscuit, is a traditional sweet that dates back to the Mughal era. The word shahi means royal — and this variation lives up to its name with the addition of saffron, cardamom, and nuts that elevate it into a regal treat.
Made with all-purpose flour, besan (gram flour), and semolina (rava), these cookies have a unique sandy, crumbly texture. Ghee is used as the fat, lending richness and authentic Indian flavour. The dough is lightly sweetened, delicately spiced with cardamom, and topped with chopped nuts or saffron strands before baking.
Shahi Nankhatai is a staple in festive platters during Diwali, Eid, or Raksha Bandhan. It pairs beautifully with masala chai or coffee and makes for an excellent edible gift. Since it uses simple pantry staples, it’s easy to bake at home and stays fresh for weeks when stored in an airtight jar.
Prepare Dough
Shape Cookies
Bake
Store & Serve
Store in an airtight container. Serve with chai or coffee.
Yes, you can bake them in a heavy-bottomed pan (or kadai) with salt at the bottom and a wire rack, covered with a lid, for 20–25 minutes on low flame.
Yes, but ghee gives the authentic Indian flavour.
Too much ghee or over-beating the dough can cause spreading. Keep dough soft but firm.
They last up to 2 weeks in an airtight jar at room temperature.
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