Description
Nankhatai is a famous Indian Shortbread Cookie prepared with different types of Flour and is flavored with Green Cardamom
Ingredients
Units
Scale
- All Purpose Flour/ Maida: 2/3 Cup (100g)
- Whole Wheat Flour/ Atta: 1/3 Cup (50g)
- Gram Flour/ Besan: 1/3 Cup (50g)
- Semolina/ Sooji: 2 Tbsp. (20g)
- Powdered Sugar: 2/3 cup (100g)
- Green Cardamom Powder: 1/4 Tsp.
- Baking Powder: 1/4 Tsp.
- Salt: 1/4 Tsp.
- Pistachios: 8-10 (finely chopped)
- Milk: 2-3 Tbsp. or as required
- Ghee: 1/2 cup+ 1 Tbsp. (70 ml) (in room temperature but not melted)
Instructions
- Pre-heat the oven in 170 degree C for 10 minutes.
- Make a coarse powder of Pistachios or just finely chop those.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/12/Making-of-Nankhatai-Dough-300x300.jpg"]
[/url] - Take All Purpose Flour, Whole Wheat Flour, Gram Flour and Semolina in a bowl and using your fingers or a spoon mix all the flours properly.
- Sieve the Flour mixture using a sieve.
- Now add Green Cardamom Powder, Baking Powder and Salt to the Flour mixture and mix again.
- Now mix Powdered Sugar to the Flour mixture.
- Take Ghee in room temperature and start adding in the Flour mixture in two batches.
- After adding half of the Ghee knead the dough and if required add some more Ghee.
- Don’t knead much.
- Add little Milk if you are not able to make the dough using only Ghee.
- Now divide the dough into 15-18 equal sized balls.
- Take a baking tray and place a piece of baking paper or butter paper on it.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/12/Decorating-Nankhatai-300x300.jpg"][/url]
- Place the balls prepared from the dough on the baking tray and decorate those using cookie designer or knife or fork as shown in the picture.
- [url href="https://kitchenofdebjani.com/wp-content/uploads/2015/12/Baking-Nankhatai1-300x300.jpg"][/url]
- Sprinkle finely chopped Pistachios over the cookies.
- Bake Nankhatai in 180 degree C for around 15-20 minutes till the cookies turn golden in colour.
- Don’t over bake and check after completion of 15 minutes given not the entire ovens are same.
- Take the baking tray out of the oven and let the cookies cool completely.
- Store Nankhatai in airtight containers. Nankhatai can be stored for 7-10 days.
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[/url]Notes
Whole wheat flour can be replaced with all purpose flour.
Ghee can be replaced with Butter or Refined oil fully or proportionately.
Don't add Salt in case using table Butter or salted butter.
- Category: Cookie
- Cuisine: Indian
