Nankhatai or Indian butter cookies are everyone’s favorite cookies that can be made in a jiffy, anytime you get a cookie craving. Takes barely 15 mins and made with everyday pantry ingredients, these cookies are buttery, melt in your mouth with just the perfect crunch on top. Perfect paired with your cup of tea/coffee. These buttery, melt in your mouth nankhatais/cookies are perfect to gift your mom or mom in law this Mother’s Day. Put in a pretty stone/ceramic/wooden jar, tie it up with a twine, a hand written note, some foraged flowers and these delicious cookies – just for the moms.
“Baking and love go hand in hand, for as one bakes a tasty treat and fills the room with its sweet aroma, the true joy is to take what has been made and share it with another.” – Heather Wolf.
I am in a conundrum. A serious one and I am asking your opinion on this one! Please the good people, be my fairy godmother and help me sort this one out. So, as you all know I usually chew off more than I can bite. And I am generally working too late into the night. Sleeping at 3am and waking up at 6:30 am 5 days a week is seriously starting to take a toll on me. I have moments when I forget where i put my phone while holding it in my hand!! One time, I almost missed out mailing a very important work related mail that i thought i sent out the day before! And my mood is shitty at times, fact. 4 yr olds don’t make your life any easier with their constant demands and I hate it when I do anything halfheartedly. Saving grace – having saint like hubb who is a pillar of quiet strength to my chaotic misdemeanors.
So, here’s the idea I have been toying with for sometime. Hear me out.. don’t roll those eyes. I need a friendly ear here. You know I love writing.. sharing my dinner stories with you , telling you about the inane and insane happenings of my life, but what if i didn’t write?? What if (its only an if for now), I turned this into just a photo blog with recipes, of course!! Does that seem crazy?? Does that sound suicidal?? Would you still be here if it was just my food pics and the recipes? I am waiting for a serious and sincere response here ladies (and hopefully gents too).. help a sister out and please give me a sign.
Now about these cookies. Well , what can I say except that when I do a cookie for the blog, you bet it will be pretty darned nice. I don’t do too much baking or cookies, but these nankhatais are a constant hit at our home. Everyone has always loved them. My in laws, my clan, my neighbors, the kid’s buddies everyone loves them. They are usually gone in the first 36 hrs of baking and that’s saying something given there are almost 24 of them and just the three of us at home. 😛
Nankhatai or Indian butter cookies can be made with wholewheat flour, gram flour, or even semolina. I, however, went the unhealthy all purpose flour route here given that I bake them rarely, but when I do, I want the real deal. Some people also use ghee for the cookies and stud it with nuts, but I like my cookies with butter and no nuts here. Just buttery golden sweetness.
I won’t be seeing my mom this Mother’s Day as she is with my brother for a special occasion, but I will be seeing them (my whole family) soon.. and I shall take a jar of these beauties for both mother figures in my life..my mum and my mother in law. Just tie it up with a twine or pretty bow( what ever is your style ), tuck in a hand note and some flowers into the bow and share the love!
Disclaimer: This recipe has been adapted from indianhealthyrecipes.
- All purpose flour - 200 gms
- Castor Sugar - 1 cup
- Butter - ¾ cup
- Cardamom powder- 1 tsp
- Baking soda - ¾ tsp
- Pinch of salt
- Pistachio crumbled - optional.
- Almond/cashew - optional.
- Start by adding the sugar into a mixing bowl. Add the butter and cardamom powder to it.
- Cream them together till well combined and fluffy.
- Sift the flour with baking soda and salt and add to the mixing bowl with creamed butter and sugar.
- Mix into a smooth dough. The dough should be quite stiff. If not, add a little more flour, 1 tsp at a time.
- Preheat the oven to 170 C.
- Prepare a baking tray, lined with parchment paper.
- Shape the dough into balls of about 1.5 inch and slightly indent on the top with a skewer.
- Set on the tray with 2 inch gap.
- Bake at 170C for 12- 15 mins till golden.
- Remove from oven, cool completely on a wire rack and transfer into an air tight jar to store.
- Keeps well for a long time.
You can also sprinkle pistachios in the indented marks.
We prefer them plain and simple with just the buttery goodness.