Easy Nankhatai Recipe – Indian Shortbread Cookies with Mango & Mixed Fruit Jam

Last Updated on 3 months by Neha Deshmukh

Easy Nankhatai Recipe – Indian Shortbread Cookies with Mango & Mixed Fruit Jam

Hey everyone! If you’ve ever wandered through an Indian sweet shop, you’ve probably spotted these little beauties – Nankhatai! These crumbly, melt-in-your-mouth shortbread cookies are a classic for a reason. I remember my dadi (grandmother) making these during Diwali, and the whole house would smell incredible. Today, I’m sharing my easy Nankhatai recipe with a little twist – a sweet filling of mango and mixed fruit jam. Trust me, you’ll love them!

Why You’ll Love This Recipe

These aren’t just cookies; they’re a little piece of Indian tradition. Nankhatai are wonderfully simple to make, requiring minimal ingredients and effort. They’re perfect for festive occasions, afternoon tea, or just when you need a little something sweet. Plus, the jam filling adds a burst of fruity flavor that takes them to the next level. They’re seriously addictive!

Ingredients

Here’s what you’ll need to make these delightful Nankhatai:

• 1 ½ cups (192g) flour
• ½ cup (113g) butter, softened
• ⅓ cup (67g) castor sugar
• 1 large egg yolk
• ½ teaspoon (2.5ml) vanilla extract
• ⅛ teaspoon (0.6g) salt
• 2 tablespoons (30ml) mango jam
• 2 tablespoons (30ml) mixed fruit jam

Ingredient Notes

Let’s talk ingredients for a sec! A few things make a big difference in how these turn out.

• Castor Sugar: This is key! Castor sugar (also called superfine sugar) dissolves beautifully and creates that signature melt-in-your-mouth texture. Don’t swap it for granulated sugar if you can help it.
• Butter: I prefer using unsalted butter for this recipe. It gives you more control over the saltiness. Make sure it’s properly softened – not melted – for the best results.
• Jam Variations: Traditionally, Nankhatai are filled with a variety of jams. Mango jam is a popular choice, especially in North India. Mixed fruit jam is also lovely, and you can even experiment with guava or apricot jam depending on what you like! My friend’s mom always used rose petal jam – it was divine!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, cream together the softened butter and castor sugar until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer. It should look almost pale in color.
2. Next, add the egg yolk, vanilla extract, and salt. Mix well until everything is combined.
3. Gradually add the flour, mixing until the dough just comes together. Don’t overmix! Overmixing develops the gluten and makes the cookies tough. We want crumbly, remember?
4. Now, shape the dough into small balls, about 1 inch in diameter. Roll each ball in extra castor sugar – this gives them a lovely sparkle.
5. Place the sugared balls onto a baking tray lined with parchment paper. Then, gently create a thumb impression in the center of each cookie, or use the back of a spoon.
6. Chill the tray of cookies in the refrigerator for at least 1 hour. This helps them hold their shape during baking.
7. Preheat your oven to 180°C (356°F). Once chilled, fill each indentation with a small amount of mango or mixed fruit jam.
8. Bake for 12-14 minutes, or until the edges are golden brown.
9. Let the cookies cool completely on the baking tray before storing. They’re delicate when warm!

Expert Tips

• Don’t overbake! Nankhatai should be pale golden, not dark brown.
• Chilling is crucial. Don’t skip the chilling step – it prevents the cookies from spreading too much.
• Gentle handling: The dough is delicate, so handle it with care.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Nankhatai Adaptation: Substitute the butter with a vegan butter alternative and use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of the egg yolk.
• Gluten-Free Flour Blend: Use a 1:1 gluten-free flour blend. I’ve had good results with blends that include rice flour and tapioca starch.
• Spice Level – Cardamom Addition: Add ¼ teaspoon of ground cardamom to the dough for a warm, aromatic flavor. My masi (aunt) always adds cardamom – it’s so fragrant!
• Festive Adaptations – Diwali & Eid: Decorate the baked cookies with silver leaf (vark) for a festive touch during Diwali or Eid.

Serving Suggestions

Nankhatai are perfect with a cup of chai (Indian tea) or a glass of cold milk. They also make a lovely addition to a festive dessert platter.

Storage Instructions

Store Nankhatai in an airtight container at room temperature for up to 5 days. They actually get even better after a day or two as the flavors meld!

FAQs

What is the secret to perfectly crumbly Nankhatai?

Using castor sugar and not overmixing the dough are the two biggest secrets!

Can I use regular sugar instead of castor sugar?

You can, but the texture won’t be quite the same. Regular sugar doesn’t dissolve as easily, so the cookies might be a little grainy.

What type of jam is traditionally used in Nankhatai?

Mango jam and mixed fruit jam are the most common, but you can experiment with other flavors like guava or apricot.

How can I prevent the cookies from spreading during baking?

Chilling the dough for at least an hour is essential. Also, make sure your oven temperature is accurate.

Can I make the 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 sit at room temperature for about 15-20 minutes before shaping the cookies.