Rose and Cardamon Nankhatai

Yields: 1 Serving Difficulty: Medium Prep Time: 10 Mins Cook Time: 15 Mins Total Time: 25 Mins

Few days ago I was watching an Inner Engineering video about the purpose of human life. Each one of you who is reading this post have some or the other thought going in your mind right now. We dream to become or do something. But most of the times it just remains a thought or wish. We often blame it on our fate and console ourselves that it is not destined for us. How many of us dare to take the first steps to realize the dream. Those who do conquer the world and those who don’t remain fidgety in their cocoon.  His talk pacified the recent brawl in my heart. Sometimes it is good that you bump into a wall it just shows us what we have been missing while we walk back. And eventually another prospective door opens up. That is the essence of life.

Being home for the last few weeks has helped me to work on several tasks that has been pending for a while. One of them was to label the scanned pictures of my Mom’s recipe book. She has written down several recipes in her dairy that she refers often. So instead of flicking her book I took pictures of her hand written recipes. It was high time that I labelled them as it was getting difficult to scan 100 pictures to find a recipe. Whilst doing this I bumped into a Bakery style Nankhatai/Butter biscuit recipe that I have been dying to bake. Apparently it need only 4 ingredients to bake – Flour, Sugar, Butter and a pinch of soda. How easy is that. Ofcourse I tried that recipe right away and it came out really well. But then when I made it for the second or third time I started messing around it. I wondered what if I incorporate those two ingredients that are quite dear to my heart. Will it taste gourmet just by incorporating Rose and Cardamon? You will know when you bake it. If you are like who loves the aroma and flavor of rose try  my rose water lemonade recipe, I am sure you will love it.

Nankhatai is the Indianised Eggless Shortbread cookies.  They are popularly known as Bakery Butter biscuits in South. These melt in mouth cookies are usually made with Shortening/Dalda which makes it quite unhealthy. But it is also true that it tastes so good that you crave them even in odd hours. This version of mine tastes very close to the bakery butter biscuits we get in India I think it is mainly because of the cardamon and rose.  Do give it a shot and let me know if it helped you to recreate child memories just like it did to me.

The husband and the daughter dunk the cookie in tea or milk  and eat. They vouch it is comforting. It is just me who doesn’t like wet cookies. But if you are like them. Go ahead and enjoy!!!


0/8 Ingredients
Adjust Servings


0/16 Instructions
  • Preheat oven to 350F or 176C
  • In a bowl add butter, baking soda, powdered sugar and beat until it is light and creamy around 3 minutes on low speed (3 on my hand mixer) or sugar is completely incorporated
  • Add flour, salt, crushed cardamon, crushed dried rose, rose water and gently knead to form a dough
  • Roll into a log and freeze for 15 minutes
  • Remove and cut it into equal size and arrange them on baking tray 2 inch apart
  • Bake for 15 minutes. Allow it to cool on a cooling rack. Store in an airtight container
  • Notes
  • When you take it out of the oven it might still look soft but it gets crisper as it cools down.
  • I have tried both granulated and powdered sugar. The texture is slightly different but both tastes equally good
  • It is very important that butter is at room temperature
  • You can either use cardamon powder or crush them coarsely if you like biting into it
  • Add nuts to garnish.
  • Since I ran out of rose extract I have used rose water in this recipe. Please feel free to substitute with rose extract or rose essence
  • You can bake them without freezing as well.
  • If you don't have dried rose petals use 2 tsp of rose water
  • Tastes even more better after a day or two
  • Adapted from From my Mom's recipe book

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