Cashew Coconut Nankhatai Recipe – Easy Indian Shortbread Cookies

Last Updated on 4 months by Neha Deshmukh

Cashew Coconut Nankhatai Recipe – Easy Indian Shortbread Cookies

Okay, let’s be real. Nankhatai are the cookie of my childhood. Every Diwali, my grandmother would have a huge batch ready, and the aroma would fill the entire house. They’re melt-in-your-mouth delicious, subtly sweet, and just… comforting. I’m so excited to share my version with you – it’s easy, and I promise, totally worth it!

Why You’ll Love This Recipe

These aren’t just any cookies. Nankhatai are a classic Indian shortbread, known for their crumbly texture and delicate flavor. This recipe adds the delightful crunch of cashews and the sweetness of coconut, taking it to another level. Plus, they’re surprisingly simple to make, even if you’re new to baking! They’re perfect with a cup of chai, or just as a little sweet treat with your afternoon coffee.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 125 grams butter (about ½ cup + 1 tbsp)
• ¼ cup castor sugar
• ⅓ cup roasted cashew nuts (chopped)
• ½ cup dessicated coconut (toasted)
• 1 cup cake wheat flour or all-purpose flour
• As needed, milk chocolate for dipping
• Optional: Extra cashews for decorating

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Butter – Type and Quality

I prefer using unsalted butter for this recipe. It gives you more control over the sweetness. Make sure it’s softened, but not melted! You want it creamy enough to easily beat with the sugar.

Castor Sugar – Why it’s preferred

Castor sugar (also called superfine sugar) dissolves beautifully, giving the nankhatai that signature delicate texture. If you don’t have it, you can pulse regular granulated sugar in a food processor for a few seconds to make it finer.

Cashew Nuts – Roasting & Chopping Tips

Roasting the cashews really brings out their flavor. You can quickly dry roast them in a pan for 5-7 minutes, or bake them at 180°C (350°F) for about 8-10 minutes. Roughly chop them – you want some texture!

Dessicated Coconut – Toasting for Enhanced Flavor

Don’t skip toasting the coconut! It adds a lovely warmth and depth of flavor. Spread it on a baking sheet and toast in the oven at 160°C (320°F) for 5-8 minutes, watching carefully so it doesn’t burn.

Flour – Cake Wheat vs. All-Purpose Flour

Traditionally, cake wheat flour is used for nankhatai, as it results in a more tender crumb. However, all-purpose flour works perfectly well too! If using all-purpose, just be careful not to overmix the dough.

Chocolate – Choosing the Right Chocolate for Dipping

I like to use good quality milk chocolate for dipping. It creates a lovely contrast with the nutty cookies. You can use dark chocolate if you prefer, or even white chocolate for a different look!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, beat the softened butter until it’s light and creamy. This takes about 3-5 minutes with an electric mixer.
2. Now, add the castor sugar and beat until everything is well combined – you want it nice and fluffy.
3. Gently mix in the toasted coconut, chopped cashews, and flour. Don’t overmix! Just combine until a firm dough forms.
4. Roll the dough to about ½ cm (¼ inch) thickness. A lightly floured surface helps prevent sticking.
5. Use a fork to score the dough and then cut out small circles. You can use a cookie cutter if you have one!
6. Place the cookies on a baking sheet lined with parchment paper.
7. Bake at 160°C (320°F) for 20-25 minutes, or until the edges turn golden brown.
8. Let the cookies cool completely on a wire rack. This is important – they’re fragile when warm!
9. Melt the chocolate. Dip half of each cookie into the melted chocolate and sprinkle with extra cashews, if desired.
10. Let the chocolate set before enjoying!

Expert Tips

A few little secrets to nankhatai success:

Achieving the Perfect Nankhatai Texture

The key is not to overmix the dough. Overmixing develops the gluten in the flour, resulting in a tougher cookie.

Preventing Spreading During Baking

Chilling the dough for 15-20 minutes before baking can help prevent the cookies from spreading too much.

Toasting Coconut Perfectly

Keep a close eye on the coconut while toasting! It burns easily. Stir frequently for even toasting.

Variations

Want to get creative? Here are a few ideas:

Vegan Nankhatai Adaptation

Substitute the butter with a vegan butter alternative. It works surprisingly well!

Gluten-Free Nankhatai (Flour Alternatives)

Use a gluten-free all-purpose flour blend. Almond flour also works beautifully, but will give a slightly different texture.

Spice Level – Adding Cardamom or Saffron

My aunt always adds a pinch of cardamom powder to her nankhatai. It adds a lovely fragrant warmth. A few strands of saffron soaked in a tablespoon of warm milk also work wonders!

Festival Adaptations – Diwali & Eid Special

During Diwali, I like to add a tiny silver leaf (vark) to each cookie for a festive touch. For Eid, a sprinkle of pistachios adds a beautiful green color.

Serving Suggestions

Nankhatai are delicious on their own, but they also pair beautifully with:

• A warm cup of masala chai
• A glass of cold milk
• A scoop of vanilla ice cream (don’t judge!)
• A simple fruit platter

Storage Instructions

Store the cooled nankhatai in an airtight container at room temperature for up to a week. They actually get even better after a day or two, as the flavors meld together!

FAQs

Let’s answer some common questions:

What makes Nankhatai different from other shortbread cookies?

Nankhatai are traditionally made with less sugar and incorporate ingredients like nuts and coconut, giving them a unique flavor and texture compared to classic Western shortbread.

Can I make Nankhatai dough ahead of time?

Yes! You can make the dough a day or two in advance and store it in the refrigerator. Just let it come to room temperature slightly before rolling.

How do I know when the Nankhatai are perfectly baked?

The edges should be golden brown, and the cookies should be firm to the touch. They will continue to firm up as they cool.

What is the best way to store Nankhatai to keep them fresh?

Store them in an airtight container at room temperature. Adding a slice of bread to the container can help keep them soft.

Can I use a different type of nut instead of cashews?

Absolutely! Almonds, pistachios, or walnuts would all be delicious substitutes.