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Nankhatai is a popular Indian shortbread cookie or biscuit prepared using all-purpose flour, chickpea flour, semolina, sugar and ghee. Crisp on the outside and soft inside, these melt-in-mouth cookies are a favorite for kids and adults.
Ingredients:
Clarified Butter (Butter) – 1 1/2 cups
Powdered Sugar – 1 1/2 cups
All Purpose Flour (Maida) – 3 cups
Chickpea Flour (Gram Flour/Besan/) – 1 1/2 cups
Semolina – 3/4 cup
Cardamom Seeds – 1 teaspoon
Nutmeg Powder – 3/4 teaspoon
Baking Soda – 1 teaspoon
Salt – 1/2 teaspoon
To Garnish:
Crushed Pistachios – 2 teaspoons
Ingredients:
Method:
- Take melted ghee and powdered sugar in a mixing bowl. Whisk well until it is fully incorporated and turns creamy.
- In another bowl, take all-purpose flour, chickpea flour, semolina, cardamom seeds, nutmeg powder and baking soda. Mix well and add this flour mixture to the into the ghee, little by little. Mix it gently until it is well combined and smooth. Do not knead the dough.
- Take small lemon sized portions of the dough and roll them into a round ball. Press the ball gently between your palms to flatten them little bit.
- Make a small ‘+’ mark on the top, sprinkle some crushed pistachios.
- Place them on the lined tray and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 350F/180C.
- Place the tray in the oven and bake for 12-15 minutes until the bottom edge is slightly browned.
- Take the tray out of the oven and let the nankhatais cool down to room temperature.
- Serve.
