By Shireen Jamooji
August 28, 2023
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Nankhatai are melt-in-your-mouth Indian shortbread cookies with a hint of cardamom. Perfect for tea time or anytime treats.
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1 cup all-purpose flour ⅓ cup besan ½ tsp baking soda 1 tsp baking powder 2 tbsp fine sooji 2-3 pinches nutmeg powder ½ tsp green cardamom powder ⅓ - ½ cup Ghee ½ cup sugar ½ tbsp Curd 2-4 tbsp milk
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Grind sugar into fine powder. Cream ghee and powdered sugar until smooth and creamy.
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Sift together flour, besan, baking powder, and baking soda. Set aside.
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Mix curd into creamed mixture. Add sifted dry ingredients, sooji, cardamom, and nutmeg. Gently combine.
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Form a smooth dough. If crumbly, add milk (1-3 tbsp at a time) to bring it together.
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Shape dough into cookies and bake at 175°C for 15-20 mins.
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