By Ujjainee Roy
February 6, 2024
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Nankhatai is a traditional Indian shortbread cookie that is crumbly and flavoured with cardamom. It has a tender crumb and is easy to prepare at home. Here's a simple recipe to make these delicious treats at home:
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– 1 cup all-purpose flour (maida) – 1/2 cup powdered sugar – 1/2 cup ghee (clarified butter), softened – 1/4 teaspoon baking powder – 1/4 teaspoon cardamom powder – A pinch of salt – Chopped nuts for garnish
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Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or lightly grease it with ghee. In a mixing bowl, sift together the all-purpose flour, powdered sugar, baking powder, cardamom powder, and salt.
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Add the softened ghee to the dry ingredients. Using your fingers, gently rub the ghee into the flour mixture until it resembles coarse crumbs. The mixture should hold together when pressed.
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Gather the mixture and gently knead it to form a smooth dough. Be careful not to over-knead, as it can make the cookies tough. Pinch off small portions of the dough and roll them into small balls.
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Place the balls on the prepared baking sheet, leaving some space between each cookie. You can also press a chopped nut onto the top of each cookie for garnish.
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Place the baking sheet in the preheated oven and bake the nankhatai for about 15-20 minutes, or until the cookies turn golden brown around the edges. Keep an eye on them to prevent over-browning.
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Once baked, remove the nankhatai from the oven and allow them to cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely and then serve.
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