Nankhatai
Nankhatai are Indian shortbread biscuits made with flour and ghee.
Servings 8 biscuits
Ingredients
- ½ cup Maida (all purpose flour or white flour)
- ¼ cup Powdered sugar
- 3 tablespoon Ghee
- 3 teaspoon Sooji
- ⅛ teaspoon Baking soda
- ⅛ teaspoon Salt
- ⅛ teaspoon Cardamom powder
- Cashews for topping
Instructions
- Preheat oven to 175 degree Celsius for 15 minutes.
- Take a mixing bowl and add 3 teaspoon Sooji ravva.
- Take a sieve and add half cup maida to it.
- Add ¼ cup powdered sugar as well. I have used unbleached cane sugar and hence the color is not white.
- Add ⅛th teaspoon baking soda to it.
- Now add ⅛th teaspoon salt to it.
- Add ⅛th teaspoon cardamom powder and sift everything into the mixing bowl. You can add cardamom powder to sifted ingredients as well.
- Now add 2 tablespoons semi-solid ghee to the flour mixture.
- Mix everything so that smooth dough is formed. If required add one more tablespoon of ghee. Do not knead, just mix with light hands so that dough is formed.
- Divide the dough into 8 portions and roll them into equal-sized balls.
- Top it with cashew and flatten them little.
- Bake in preheated oven for around 15 to 20 min at 175 degrees Celsius. Baking time depends on oven capacity and the number of cookies baked. So just watch at around 15 minutes. If they are slightly brown on top, remove them from the oven. Even after removing from the oven, they cook a little bit.
- Once done, transfer them to wire rack and can be stored in an airtight container once cooled.