Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, nankhatai- indian shortbread. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Indian Shortbread Cookies [RECIPE] 'Nankhatai' or Nan Khatai is a melt-in-mouth cardamom scented Indian shortbread cookie. These are buttery soft, sweet and perfectly crisp, and go so well with a steaming cup of milk, tea or coffee. These are eggless shortbread cookies with an aroma of cardamom.
Nankhatai- Indian shortbread is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Nankhatai- Indian shortbread is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook nankhatai- indian shortbread using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Nankhatai- Indian shortbread:
- Take 1/2 cup ghee + 1 tbsp extra
- Take 1/2 cup icing sugar
- Take 1 cup maida(wheat flour)
- Prepare 1/2 cup besan (gram flour or chickpea flour)
- Make ready 1/4 cup suji (semolina)
- Make ready 1/2 tsp cardamom powder
- Get 1/4 tsp salt
- Make ready Some chopped pistachios for garnishing
They are made with flour, semolina, ghee, and flavored with cardamom and saffron. These Indian cookies are crumbly, buttery, and quite addictive (in the right way). If you're in the mood to bake this weekend, try this fail-proof Nankhatai recipe. Nan Khatai is Eggless Indian shortbread cookies made with a combination of flours, semolina, ghee and infused with a delicate cardamom flavor.
Steps to make Nankhatai- Indian shortbread:
- Whisk ghee (soft not melted) and sugar until its creamy
- Add in all flours and cardamom powder
- Use your palm to mix everything. Once all lumps are gone start kneading it. At this stage if you knead more ghee, put it and knead to a soft dough. It will take time, be patient please
- Once that dough is formed, keep in fridge for 15 mins
- Preheat oven at 180C fan forced and line a baking tray with parchment paper
- After 15 mins make small balls and flatten them, they wont rise or spread.
- Bake for 15 mins. check you might need to keep another 5 mins. Make sure they dont turn dark.
- Let them cool and enjoy with your tea or coffee
My nankhatai recipe is made with whole wheat flour as well. These beautiful little shortbread cookies are called Nankhatai, and are flavoured with cardamom and rose water. Nankhatai have a brilliantly mixed heritage. Eggless Indian Shortbread Cookies - Nankhatai are very popular during the festive season. These are flavored with ghee, cardamom and saffron and will melt in your mouth!
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