Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, nankhatai- indian shortbread. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
These beautiful little shortbread cookies are called Nankhatai, and are flavoured with cardamom and rose water. Nankhatai have a brilliantly mixed heritage. These are buttery soft, sweet and perfectly crisp, and go so well with a steaming cup of milk, tea or coffee. These cookies are one of the simplest cookies I make, but also they're one of my favorites.
Nankhatai- Indian shortbread is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Nankhatai- Indian shortbread is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook nankhatai- indian shortbread using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Nankhatai- Indian shortbread:
- Make ready 1/2 cup ghee + 1 tbsp extra
- Prepare 1/2 cup icing sugar
- Get 1 cup maida(wheat flour)
- Get 1/2 cup besan (gram flour or chickpea flour)
- Make ready 1/4 cup suji (semolina)
- Prepare 1/2 tsp cardamom powder
- Take 1/4 tsp salt
- Take 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. 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.
Steps 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
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 crispy shortbread biscuit which is prepared using desi ghee (Homemade ghee), all purpose flour (maida), chickpea flour (Besan), Sooji (Rawa) and sugar. Nankhatai is an eggless, traditional Indian shortbread cookies. They are made with flour, semolina, ghee, and flavored with cardamom and saffron.
So that’s going to wrap this up with this special food nankhatai- indian shortbread recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
