Nankhatai Recipe - Indian Shortbread Cookies
Nankhatai is a delicious, melt-in-mouth cardamom flavoured eggless Indian shortbread cookie usually serve with tea. Make nankhatai with this video recipe.
Recipe Source Link:https://www.mygingergarlickitchen.com/nankhatai-indian-shortbread-cookies-video-recipe/
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Prep Time = 10 minutes
Cook Time = 10 minutes
Total Time = 20 minutes
Category = Brunch
Cuisine = Indian
Serves = 28-30
Nutrition Info = 46 calories
Serving Size = 1 Cookie
» For Nankhatai:
- 1 1/4 cups (160g) all-purpose flour (maida)
- 4 tablespoons semolina (rava/suji)
- 3 tablespoons natural yogurt, at room temperature
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115 ml) ghee
- 1/2 cup confectioners?/icing sugar, or according to taste
- 3/4 tablespoons cardamom powder
- 1 teaspoon vanilla extract
- chopped pistachio, for garnishing
» Making Nankhatai:
- Preheat the oven to 175°C. Line a baking tray with the parchment paper.
- Add ghee and sugar to a large bowl. Beat them using a wire whisk until smooth and soft.
- Add yogurt and beat again until fluffy.
- Add flour, baking powder, salt, cardamom powder, and vanilla.
- Mix well and make a dough using the hand.
- Add semolina and mix well again. (You can also add semolina with the flour, but I find adding it, in the end, gives it a nice crisp texture).
- Divide the dough into 28-30 equal portions and make round shaped balls from it.
- Press each ball with the index finger and top with chopped pistachio and press gently again.
- Cookies will rise, so try to keep enough space in between each cookie. Place the baking tray in a preheated oven and bake at 175°C for 20-22 mins or until they turn light golden in color. (Once they are baked for about 18 mins, turn the heat to 150°C and bake for 2-3 more mins or more if needed.)
- Cookies will be soft and firm at this stage. Remove them from oven and transfer cookies on a wire rack. They will be nice and crisp when they cool-down.
- Serve at room temperature with a hot cup of tea, or coffee.
- You can store them in an airtight container or a cookies tin for up to 2 weeks.