Achieve Nankhatai Perfection In Just 8 Easy Steps

Nankhatai are traditional Indian shortbread cookies known for their delicate, crumbly texture and rich, buttery flavor. They are a popular treat enjoyed with tea or coffee and are often made during festive seasons and special occasions. Nankhatai are a beloved classic in Indian cuisine, cherished for their simple yet indulgent flavor and their ability to bring comfort and joy with every bite.

Nankhatai are traditional Indian shortbread cookies that are rich, crumbly, and aromatic. They are often enjoyed with tea and are popular during festive occasions. Here’s a simple recipe to make Nankhatai at home:

1. Ingredients

– 1 cup all-purpose flour
– 1/2 cup semolina (rava or sooji)
– 1/2 cup ghee (clarified butter) or unsalted butter (softened)**
– 1/2 cup powdered sugar
– 1/4 cup powdered nuts (like cashews, almonds, or pistachios, optional)
– 1/2 teaspoon baking powder
– 1/2 teaspoon cardamom powder
– A pinch of salt
– Whole or chopped nuts for garnishing (optional)

2. Instructions

Step 1- Preheat Oven:

– Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or grease it lightly.

Step 2- Cream Butter and Sugar:

– In a large mixing bowl, cream together the ghee (or butter) and powdered sugar until light and fluffy.

Step 3- Mix Dry Ingredients:

– In another bowl, sift together the all-purpose flour, semolina, baking powder, cardamom powder, and a pinch of salt.

Step 4- Combine Ingredients:

– Gradually add the dry ingredients to the creamed butter and sugar mixture. Mix until the dough comes together. You may need to knead it lightly with your hands.

Step 5- Shape Cookies:

– Take small portions of the dough and roll them into balls. Flatten each ball slightly with your fingers or the back of a spoon.
– Optionally, press a whole nut or a piece of chopped nut into the center of each cookie for decoration.

Step 6- Bake:

– Place the shaped cookies on the prepared baking sheet, spacing them about 1-2 inches apart.
– Bake in the preheated oven for 15-20 minutes or until the edges are lightly golden. The cookies will firm up as they cool.

Step 7- Cool:

– Allow the Nankhatai to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 8- Store:

– Store the cooled Nankhatai in an airtight container. They can be kept for up to a week at room temperature.

Enjoy your homemade Nankhatai with a cup of tea or coffee! If you have any questions or need more tips, feel free to ask.