Nankhatai Shortbread Cookies
Nankhatai is an Indian shortbread cookie flavored with cardamom and usually topped with nuts. Popular as a snack for tea or coffee, it's light, crispy outside and soft crumbly inside. Simple to make in just a few minutes!
Servings 16 cookies
Ingredients
- 125 g All Purpose Flour - 1 cup
- 60 g chickpea flour (besan) - or replace with more all-purpose flour
- 1 tbsp fine semolina (sooji) - optional
- 100 g caster sugar - ½ cup
- 100 g Ghee (clarified butter) - 1/2 cup - softened at room temperature
- ½ tsp cardamom powder
- ½ tsp Baking Powder
- ½ tsp Salt
- 2-3 tbsp Milk - as required
- slivers of pistachio or almonds for topping - optional
Instructions
- Sift the all-purpose flour (maida), chickpea flour (besan), baking powder & salt. Mix cardamom powder and keep aside.
- In a separate bowl, beat ghee and sugar for few minutes till mixed well and smooth.
- Add the dry ingredients to the bowl and mix well. If the dough looks too dry, add 2-3 tbsp milk to bring it together. Form a nice smooth dough, but do not over-knead it.
- Make lemon size balls (you'll get about 15-16), press pistachios/almonds on top and place them on the baking tray lined with parchment paper. Chill the tray for at least 30 minutes in the fridge.
- Preheat the oven to 180 deg C.
- Bake at 180 deg C for about 18-20 minutes till the edges turn golden brown. Be careful, they quickly go brown!!
- They may be very soft when taken out of the oven, do not try to remove at this time, for sure it would crumble. Let it cool for 15 minutes and then transfer to an air-tight container. They keep well for almost 2 months!