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A New Take on Indian Shortbread Cookies Nan Khatai

Preparation time – 15 minutes
Cooking time – 15 minutes per batch
Difficulty Level – Easy


¾ cup organic Whole wheat (brown rice or coconut flour for those that are gluten free)
¼ cup All purpose flour (gluten free options available) 2 tbsp Rava / Sooji (if you cannot get access to these, then you can replace with Semolina flour)
¼ tsp Baking powder
½ cup Powdered sugar
½ cup Tasty Superfoods Ghee
3 pods Cardamom
¼ teaspoon nutmeg (optional)
¼ teaspoon cinnamon (optional)
½ cup chopped pistachio/almonds (optional for garnish)-

1. Preheat oven to 375 degrees

2. Remove the seeds from the cardamom and pound it to form powder.

3. Mix the powdered sugar and cardamom powder in large bowl.

4. Add in the all purpose flour, whole wheat flour, baking powder and sooji.  Mix well. Add in nutmeg and cinnamon (optional).  

5. Slowly add melted ghee to the flour/sugar mixture and continue to mix. Add ghee slowly into the mix to form soft dough. (Entire ½ cup may not be used.)

6. Wrap the dough and let it rest for about 10 minutes (plastic wrap can be used)

7. Grease a baking sheet and line with parchment.

8. Create a ball from the dough and then flatten it softly. Repeat for about 18 cookies. Place each cookie about an inch apart on the baking tray.

9. Make a criss-cross pattern on top of the cookies and add some chopped nuts.

10. Bake for 13 – 15 minutes or until the cookies are pale brown in color.

11. Remove cookies from the sheets and cool on racks entirely before storing them in airtight containers.

Enjoy sharing this recipe with friends and family and don't forget to try our tasty organic ghee!

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