By Vidushi Singh
Everyone adore the classic Indian shortbread cookie known as nankhatai, which is flavoured with cardamom. This delightful treat goes great with your evening cup of chai tea and is a very popular snack available in most Indian bakeries.
1 cup all-purpose flour ⅓ cup gram flour (besan) ½ teaspoon baking soda 1 teaspoon baking powder 2 tablespoons sooji 2 to 3 pinches nutmeg powder ½ teaspoon green cardamom powder ⅓ to ½ cup Ghee ½ cup sugar ½ tablespoon Curd 2 to 4 tablespoons milk 10 almonds or pistachios or any preferred nuts
Take a blender and finely powder sugar. Now cream the ghee and powdered sugar with a mixer.
Make sure the mixture is smooth, light and creamy. Now in a bowl add all-purpose flour, besan (gram flour), baking powder and baking soda.
Now Add curd to the creamed ghee and sugar mixture. Mix well.Then add the combined dry ingredients. Add sooji too.
In the mixture add cardamom powder and nutmeg powder mix everything well. Do not knead.
Now mix to get a smooth dough. If it’s crumbly add If 1 to 3 tablespoons of milk and combine lightly.
Now shape your Nankhatai Pinch medium sized balls from the dough. Roll them evenly in your palms.
Slightly flatten them. Press chironji or almonds on the top lightly. You can design accordingly.
Now in a baking tray bake the nankhatai in a preheated oven at 180 degrees Celsius for 20 to 25 mins till light golden. Cool and store in an airtight container.