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Indian Cookies

by Sophie

Indian cookies, also known as naan khatai, are vegetarian and egg-free cookies often made during the festive season of Diwali. Here is my version of these sweet, little Indian cookies.

Just like any other cookies, Indian cookies use a mixture of flour, butter, and sugar. Light ground cardamom and saffron lift up the flavor profile of these Indian cookies or biscuits. Naan khatai is almost always tiny and is baked in many flavors. There are cardamom and ghee, pistachio (what am making), coffee, rose, and even mango flavors. Each variety has its own flavor profile and a lot of sweet ingredients in it. 

My version is a pistachio version, which uses a generous amount of pistachio powder. If you want, you can use a pinch of green food coloring to make these cookies look green. I chose to use a tablespoon of matcha instead to give my cookies a vibrant greenish hue.

Because these cookies are always made during Diwali, I always make sure to make a big batch every year. If you want to learn more about our Diwali traditions, here is an article.

What makes these Indian cookies so unique is the usage of Indian ghee. When mixed with powdered sugar, the mixture becomes creamy and ready for the flour and spices.

How to make Indian cookies?

It’s a simple process. You need to follow the basic baking science here. Mix all the ingredients and bake till the cookies are done. Here is my step-by-step guide.

Step by step guide to make Indian naan khatai
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Ingredients of Naan Khatai:

1 cup powdered sugar or confectionery sugar, 1 cup ghee at room temperature (not liquid), 1 and 1/2 cups of all-purpose flour (sifted), 4 tbsp gram flour, 2 tbsp of fine sooji, 2 tbsp pistachio powder or coarsely ground, 2 tsp baking powder, 1 tsp cardamom powder, 1 tbsp Matcha powder or few drops of green food color(optional), 1-2 tbsp of milk to bind the dough 

Method of Making Indian Naan Khatai:

  • In a large bowl, sift all the flours and mix all the dry ingredients.
  • In a separate bowl, mix sugar and ghee together till the mixture looks soft. Don’t over-beat the mixture if using an electric mixer.
  • Now mix the flour mixture with the ghee and sugar mixture, and combine well. If required, add few drops of milk to have the dough easily come together. 
  • Once the dough is ready, soft and smooth, wrap it with plastic wrap and refrigerate it for at least 30-minutes.
  • Preheat the oven at 350f and like a baking sheet with parchment paper.
  • Take out the dough from the refrigerator and use a tablespoon to scoop out equal size dough balls from the cookie dough. Roll between your palm to make circular shapes cookie balls. Use a knife to lightly indent the top of the cookies with an X Mark. This helps the cookies to rise beautifully while baking. 
  • Optional – you can roll the cookies in powdered sugar before baking. If you want, you can add cardamom and pistachio on to each cookie at this point.
  • Now bake the cookies for 12-15 minutes till the cookies start to brown around the edges.
  • Transfer the cookies to a cooling rack and leave them for about 10-15 minutes till they are cooled down.
  • Your Indian cookies with pistachio flavor are ready. Enjoy these as a tea-time snack or as it is.
  • Don’t cook cookies till they become fully brown. The cookies also cook while they are cooling down. For a vegan version, use vegan ghee or coconut oil for this recipe. Vegan butter also works well for this recipe. Do not over-beat ghee-sugar or over-knead the dough. This may result in flaky and flat cookies.
Indian Pistachio Cookies

Indian Cookies or Naan Khatai

Indian cookies, also known as naan khatai, are vegetarian and egg-free cookies often made during the festive season of Diwali. Here is my vegan of these sweet, little Indian cookies.
5 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: Indian
Keyword: baked naankhati, Easy Indian snacks, Indian biscuits, Indian cookies, Naan khatai, pista naankhatai, pistachio naan khatai
Prep Time: 15 minutes
Cook Time: 11 minutes
Cookie dough chilling: 30 minutes
Servings: 12 Makes 25 cookies
Calories: 150kcal
Author: Sophie
Cost: $6

Equipment

  • Oven

Ingredients

  • 1 Cup Powdered sugar or confectionery sugar
  • 1 Cup Ghee (Not liquid but at room temperature)
  • 1 1/2 Cup All-purpose flour (sifted)
  • 4 tbsp Gram flour
  • 2 tbsp Fine Sooji
  • 2 tbsp Pistachio Powder
  • 2 tsp Baking powder
  • 1 tsp Cardamom Powder
  • 1 tsp Matcha powder or green food color Optional
  • 1-2 tbsp Milk

Instructions

  • In a large bowl, sift all the flours and mix all the dry ingredients.
  • In a separate bowl, mix sugar and ghee together till the mixture looks soft.
  • Don’t over-beat the mixture if using an electric mixer.
  • Now mix the flour mixture with the ghee and sugar mixture, and combine well. If required, add few drops of milk to have the dough easily come together. 
  • Once the dough is ready, soft and smooth, wrap it with plastic wrap and refrigerate it for at least 30-minutes.
  • Preheat the oven at 350 F and like a baking sheet with parchment paper.
  • Take out the dough from the refrigerator and use a tablespoon to scoop out equal size dough balls from the cookie dough.
  • Roll between your palm to make circular shapes cookie balls. Use a knife to lightly indent the top of the cookies with an X Mark. This helps the cookies to rise beautifully while baking. 
  • Optional – you can roll the cookies in powdered sugar before baking. If you want, you can also add cardamom and pistachio on to each cookie as a topping.
  • Now bake the cookies for 12-15 minutes till the cookies start to brown around the edges. Transfer the cookies to a cooling rack and leave them for about 10-15 minutes till they are cooled down.
  • Your Indian cookies with pistachio flavor are ready. Enjoy these as a tea-time snack or as it is.
  • Enjoy!

Notes

  • Don’t cook cookies till they become fully brown. The cookies also cook while they are cooling down. 
  • Do not over-beat ghee-sugar or over-knead the dough. This may result in flaky and flat cookies.
  • For a vegan version, use vegan ghee or coconut oil for this recipe. Vegan butter also works well for this recipe.
  • The cookies will have a medium-firm texture and a bite. You can make them soft by taking these out little early before the browning around the edges or make them little firmer by increasing the baking time for another two minutes. 

Nutrition

Calories: 150kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Cholesterol: 23mg | Sodium: 3mg | Potassium: 48mg | Sugar: 6g

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10 comments

Catherine November 26, 2019 - 6:37 pm

5 stars
What a beautiful and flavorful cookie to make for the holidays! Sounds so exotic…I would love to try!

Reply
Suzanne November 26, 2019 - 8:06 pm

I love pistachios! These cookies look so rich and buttery, and the color is beautiful

Reply
Jessica November 26, 2019 - 8:24 pm

5 stars
It’s neat to learn about recipes from around the world. Cardamom is one of my favorites for adding to baked goods, I bet these smell amazing!

Reply
Veena Azmanov November 26, 2019 - 8:35 pm

5 stars
This Nankhatai is definitely delicious. Has so many ingredients to making it yum. The Cardamon flavor is awesome and Pistacho powder itself is delicious and love the color it adds to this cookie.

Reply
Anita November 26, 2019 - 9:26 pm

5 stars
I’ve always love the pairing of pistachios and cardamom, and this is no different. Also, 25 cookies are not that many, especially if you want to share. 🙂

Reply
Jenn November 27, 2019 - 6:30 pm

5 stars
Pistachio powder! I’d never heard of such a thing until seeing this recipe, but now I want to make them! They look divine!

Reply
Kathryn | Sugar with Spice November 27, 2019 - 7:03 pm

5 stars
I NEED to make these asap. Cardamom is my favorite spice of all and I love the addition of matcha powder. Just bought some loose-leaf chai tea and these would go perfectly! =) Bookmarking this recipe!

Reply
Anjali November 27, 2019 - 8:46 pm

5 stars
These delicious little cookies take me back to my childhood!! Thank you for giving me an easy-to-follow recipe to recreate them this holiday season!

Reply
Beth November 27, 2019 - 10:20 pm

5 stars
These are fabulous! I love the flavors and color of these sweet treats! Perfect for the holidays!

Reply
Meghna Chatterjee December 6, 2019 - 11:38 am

5 stars
The cookies are super crumbly and have all the goodness of melt in the mouth cookies. I have to make a batch right away 🙂 Keep on sharing such easy recipes. Thank you for the detailed post.

Reply

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