Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, nankhatai- indian shortbread. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Nankhatai- Indian shortbread is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Nankhatai- Indian shortbread is something that I have loved my entire life.
These beautiful little shortbread cookies are called Nankhatai, and are flavoured with cardamom and rose water. Nankhatai have a brilliantly mixed heritage. Indian Shortbread Cookies Recipe with an easy video tutorial**. 'Nankhatai'** **( नानखटाई )** is a melt-in-mouth cardamom scented Indian shortbread cookie. These are buttery soft, sweet and perfectly crisp, and go so well with a steaming cup of milk, tea or coffee.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have nankhatai- indian shortbread using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Nankhatai- Indian shortbread:
- Take 1/2 cup ghee + 1 tbsp extra
- Make ready 1/2 cup icing sugar
- Take 1 cup maida(wheat flour)
- Take 1/2 cup besan (gram flour or chickpea flour)
- Make ready 1/4 cup suji (semolina)
- Prepare 1/2 tsp cardamom powder
- Prepare 1/4 tsp salt
- Make ready Some chopped pistachios for garnishing
A hint of cardamom and nutmeg imparts a new level of flavor to these eggless favorites. Well, this is my first ever cookie recipe on the blog. I just can't believe I haven't shared a single cookie recipe with. Nankhatai/Eggless Indian Shortbread Cookies are melt in mouth traditional Indian eggless cookies made using all purpose flour (maida), chickpea flour (besan), semolina (sooji), sugar and ghee (clarified butter.
Instructions to make Nankhatai- Indian shortbread:
- Whisk ghee (soft not melted) and sugar until its creamy
- Add in all flours and cardamom powder
- Use your palm to mix everything. Once all lumps are gone start kneading it. At this stage if you knead more ghee, put it and knead to a soft dough. It will take time, be patient please
- Once that dough is formed, keep in fridge for 15 mins
- Preheat oven at 180C fan forced and line a baking tray with parchment paper
- After 15 mins make small balls and flatten them, they wont rise or spread.
- Bake for 15 mins. check you might need to keep another 5 mins. Make sure they dont turn dark.
- Let them cool and enjoy with your tea or coffee
I just can't believe I haven't shared a single cookie recipe with. Nankhatai/Eggless Indian Shortbread Cookies are melt in mouth traditional Indian eggless cookies made using all purpose flour (maida), chickpea flour (besan), semolina (sooji), sugar and ghee (clarified butter. They are flavored with cardamom powder. Nankhatai is an eggless, traditional Indian shortbread cookies. They are made with flour, semolina, ghee, and flavored with cardamom and saffron.
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