Nankhatai Recipe
Nankhatai is a classic Indian shortbread cookie, known for its rich buttery flavor and melt-in-the-mouth texture. This recipe has been passed down through generations and is a must-have during Diwali festivities. Whether you're looking for a quick snack or a sweet treat for guests, the Nankhatai recipe is easy to make, requiring just a few ingredients that are commonly found in every Indian kitchen. With minimal prep and cook time, this cookie recipe is perfect for celebrating the festive season.
Equipment
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- Baking tray
- Parchment paper
- Oven (or stovetop with thick bottomed pan)
- Cooling rack
Ingredients
- 1 cup all-purpose flour (maida)
- 1 cup besan (chickpea flour)
- ½ cup powdered sugar
- ½ cup ghee
- ½ tsp cardamom powder
- ½ tsp baking powder
- Slivered almonds or pistachios for garnish
Instructions
- Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper.
- In a bowl, mix together the all-purpose flour, besan, baking powder, and cardamom powder.
- In another bowl, whisk together the powdered sugar and ghee until light and creamy.
- Gradually add the dry ingredients into the ghee-sugar mixture and mix well to form a soft dough.
- Roll the dough into small balls and slightly flatten them. Garnish with slivered almonds or pistachios.
- Place the cookies on the prepared baking tray and bake for 15-20 minutes until golden brown.
- Let them cool on a wire rack and enjoy your delicious Nankhatai!
Notes
- For a richer flavor, you can substitute part of the all-purpose flour with whole wheat flour or almond flour.
- Ensure that the ghee is at room temperature for easy mixing.
- If you don't have an oven, you can make Nankhatai on a stovetop. Preheat a thick-bottomed pan, place a wire rack inside, and bake the cookies on low heat.
- Adjust sugar according to your taste preference. Powdered sugar is preferred for a smooth texture.
- Store the Nankhatai in an airtight container to keep them fresh for up to 2 weeks.
