Description
These 3-Ingredient Ghee Biscuits (Nankhatai Cookies) are irresistibly buttery, delicate, and wonderfully melt-in-your-mouth. Made with just soft ghee, powdered sugar, and all-purpose flour, these traditional Indian-inspired shortbread biscuits feature a tender, crumbly center, lightly golden bottoms, and beautifully pale tops. The rich, aromatic ghee gives each biscuit a deliciously smooth flavor, while the simple eggless dough makes this an easy homemade treat with minimal ingredients. Perfect for festive celebrations, Diwali sweet trays, afternoon tea, homemade gifts, or enjoying with a warm cup of chai or coffee!
Ingredients
Scale
- For the Ghee Biscuits:
- 1/2 cup (112 g) ghee, soft and semi-solid (room temperature, not hot or liquid)
- 1/4 cup (30 g) powdered sugar, sifted
- 1 cup (125 g) all-purpose flour (maida)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper to prevent the delicate ghee biscuits from sticking during baking.
- Cream Soft Ghee and Powdered Sugar: In a medium mixing bowl, combine 1/2 cup (112 g) of soft, semi-solid ghee and 1/4 cup (30 g) of sifted powdered sugar. Using a whisk or electric hand mixer, beat for 2–3 minutes until the mixture becomes light, smooth, pale, and creamy. Make sure the ghee is soft but not melted or hot.
- Incorporate All-Purpose Flour: Gradually add 1 cup (125 g) of all-purpose flour (maida) to the creamed ghee and powdered sugar mixture. Stir gently with a rubber spatula until the flour is incorporated and a soft, slightly crumbly biscuit dough begins to form.
- Form Smooth Biscuit Dough: Using clean hands, gently press the crumbly mixture together until it forms a soft, cohesive dough. Avoid excessive kneading or overworking, as this can warm the ghee and compromise the biscuits’ delicate, melt-in-your-mouth texture.
- Shape Biscuits and Chill: Divide the prepared dough into 16 equal portions, approximately 15 g each. Roll each portion gently between your palms into a smooth ball, then press lightly to form a thick, round biscuit disc. Arrange the shaped biscuits on the parchment-lined baking sheet and refrigerate for 20 minutes to firm up the ghee before baking.
- Bake Until Set and Pale: Transfer the chilled biscuits to the preheated oven and bake at 325°F (163°C) for 15–18 minutes, or until the edges are firm and the bottoms are lightly golden. Keep the tops pale to preserve the delicate, traditional Nankhatai-style appearance and tender shortbread texture.
- Cool Completely and Serve: Remove the baking sheet from the oven and allow the ghee biscuits to rest on the warm pan for 10 minutes. They are extremely fragile while hot and need time to firm up. Carefully transfer them to a wire cooling rack and let them cool completely before serving. Enjoy their wonderfully crumbly, buttery, melt-in-your-mouth texture!
Notes
- Use Soft Semi-Solid Ghee: Never use hot, melted liquid ghee for this recipe. The ghee should be soft and semi-solid at room temperature so it can be creamed properly with powdered sugar. Liquid fat cannot trap air effectively and may produce flat, greasy biscuits.
- Do Not Knead the Dough: Gently press the ingredients together only until the dough becomes cohesive. Excessive kneading warms the ghee and compresses the delicate flour structure, resulting in biscuits that are less tender and crumbly.
- Keep Oven Temperature Low at 325°F: Bake the biscuits at 325°F (163°C) rather than a higher temperature. Gentle, low-temperature baking allows the flour to cook evenly while keeping the tops pale, the bottoms lightly golden, and the interiors wonderfully delicate.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 biscuit
- Calories: 140
- Sugar: 2g
- Sodium: 1mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 22mg