By Sushmita Sengupta
White, soft and crumbly, Nankhatai is the OG shortbread cookie of India, that finds a whole new fandom during winters. Here’s how to make it at home.
1 cup all-purpose flour 2 tbsp sooji 4 tbsp besan 1/2 tsp baking powder 1 tsp cardamom powder 1/4 tsp salt 3/4 cup castor sugar 1/2 cup ghee 2 tbsp yogurt
In a food processor add maida, sooji, besan, baking powder, cardamom powder, salt, castor sugar, ghee, yogurt. Pulse it.
Continue to pulse until you get a smooth dough. Remove the dough from the jar. Pull out bite-sized balls.
Press them gently in your palms, with your thumb, make a small dent in the centre.
Arrange the nankhatai on a baking tray and bake in a preheated oven at 180 degrees celsius for 20 to 30 minutes till golden brown.