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“Nankhatai” A.K.A. Cardamom Short Bread (Vegan & Sugar Free)

We need,

  • Wholemeal Self Raising Flour (substitute with gluten free blend in case of allergies)  – 1½ cups
  • Fine Chickpea/ Gram Flour (Besan, from the Indian store) – 2 tablespoons
  • Powdered Xylitol – ¾ cup
  • Green Cardamom Seeds, roasted and finely powdered – 1 teaspoon
  • Dairy Free Spread (I used plain Nuttelex) – ¾ cup


  1. Preheat the oven to to 180º Celsius and line a flat tray with baking paper.
  2. In a large mixing bowl, mix the flours, xylitol and cardamom powder.
  3. Rub the non diary spread into the dry mixture till the mixture resembles bread crumbs.
  4. Knead into a smooth dough for a few minutes.
  5. Take 1 tablespoonful of the dough and roll into smooth round balls.
  6. Place these on the prepared tray.
  7. Bake on a fan forced setting for 15 – 18 minutes. The bottom of the biscuits should look golden.
  8. Remove the tray from the oven and let the cookies cool on the tray for atleast half an hour.
  9. Store in  airtight box once cooled.


These shortbread are very moreish and don’t last long. Enjoy!

This post first appeared on Masala Vegan, please read the originial post: here

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“Nankhatai” A.K.A. Cardamom Short Bread (Vegan & Sugar Free)


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