Indian Cookies
A nankhatai with a cardamom seed at the heart. A jeera biscuit with cumin in the dough. A coconut macaroon at a Bombay tea-room counter. The Indian cookie is short, ghee-rich, and traveled with the British a long time ago.
Featured indian cookies recipes
- Nankhatai, cardamom shortbread — Iris · Surat · Ghee, semolina, cardamom — pressed flat, baked pale. A pistachio in the center.
- Jeera biscuit, cumin shortbread — Iris · Mumbai · Cumin in a buttery cookie. Savory tea biscuit. Older than every coffee shop.
- Coconut macaroons, Bombay-style — Iris · Mumbai · Sweetened coconut, condensed milk, egg whites. Baked to a faint gold.
- Naan khatai, Persian-Indian — Iris · Hyderabad · A ghee shortbread the Persian-Indian families brought south. Saffron-tinted.
- Thekua, Bihari festival cookie — Iris · Bihar · A jaggery-and-wheat cookie pressed in a wooden mold. The Chhath Puja standard.
- Shrewsbury biscuit, Pune-style — Iris · Pune · A buttery short biscuit with currants. Pune-export, British-Indian heritage.
- Iyengar bakery butter biscuit — Iris · Bangalore · A small, sweet, slightly salty biscuit. Iyengar bakery staple. Eaten with filter coffee.
- Chakli, fried spiral biscuit — Iris · Maharashtra · A spice-flour spiral piped through a press, fried until crisp. Savory festival snack.
Bake Indian — other categories
Indian across the edition
- Indian cuisine hub — all six lanes
- Cook Indian
- Bake Indian
- Drink Indian
- Preserve Indian
- Decorate Indian
- Grow Indian