Apricot Jam Nankhatai

Nankhatai is the Indian version of shortbread cookies. It has a crumbly melt in the mouth texture that can be enjoyed with cups of hot tea or coffee. The name is derived from Persian where nan means bread and khatai means biscuit. Here we have further enhanced its look and taste with the addition of apricot jam.

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Apricot Jam Nankhatai

Main ingredients Apricot jam, Refined flour, Gram flour, Baking soda, Baking powder, Green cardamom powder, Powdered sugar, Melted ghee, Pistachio powder
Cuisine Fusion
Course Mithai
Prep time 55-60 minutes
Cook time 10-15 minutes
Serve 4
Taste Sweet
Level of cooking Easy
Others Vegetarian


  • Apricot jam as required
  • 1½ cups refined flour (maida)
  • ¼ cup gram flour (besan) 
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon green cardamom powder
  • 1 cup powdered sugar
  • ¾ cup melted ghee
  • Pistachios powder for sprinkling


  1. Preheat an oven to 180ºC. 
  2. Take refined flour in a large shallow bowl, add gram flour, baking soda, baking powder, green cardamom powder and powdered sugar and mix well. Make a well in the centre, add melted ghee and rub well with your fingers till the mixture comes together.
  3. To make the nankhatai, divide the mixture into equal portions. Shape each portion into a ball. Slightly flatten them and using your thumb, make a cavity in the centre. Place them at equidistance on a lined baking tray. 
  4. Place the baking tray in the preheated oven and bake for 6-8 minutes. Take the baking tray out of the oven and pipe out apricot jam in the prepared cavity of the nankhatais. Place the baking tray back in the oven and continue to bake for 2-3 minutes more. 
  5. Bring the baking tray out of the oven and sprinkle pistachio powder. Allow the nankhatais to cool completely. 
  6. Arrange the nankhatais on a serving plate and serve. Or store in an airtight container to serve when required.