Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, nankhatai- indian shortbread. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Eggless Indian Shortbread Cookies - Nankhatai are very popular during the festive season. These are flavored with ghee, cardamom and saffron and will melt in your mouth! Nankhatai Recipe with step by step photos.
Nankhatai- Indian shortbread is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Nankhatai- Indian shortbread is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have nankhatai- indian shortbread using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Nankhatai- Indian shortbread:
- Get 1/2 cup ghee + 1 tbsp extra
- Take 1/2 cup icing sugar
- Get 1 cup maida(wheat flour)
- Prepare 1/2 cup besan (gram flour or chickpea flour)
- Get 1/4 cup suji (semolina)
- Take 1/2 tsp cardamom powder
- Take 1/4 tsp salt
- Prepare Some chopped pistachios for garnishing
Indian Shortbread Cookies Recipe with an easy video tutorial**. I am deeply in love with these melt-in-mouth cardamom scented Indian shortbread cookies. Nankhatai recipe- egg free, crispy, flaky and tasty Indian shortbread cookies flavored with cardamom. These traditional Indian shortbread cookies are often made with various flours like chickpea.
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
Nankhatai (Hindi: नानख़ताई, Urdu: نان خطائی) are shortbread biscuits, originating from the Indian subcontinent, popular in Northern India and Pakistan. Nankhatai (Indian shortbread cookies) - There's nothing better than melt-in-your-mouth shortbread cookies for your afternoon tea. A hint of cardamom and nutmeg imparts a new level of flavor to these..for the nankhatai, a lovely Indian sweet biscuit that is usually prepared during the festive season. little melt-in-your-mouth wonders are pretty much like shortbread cookies but slightly differ in taste. My first recipe is a classic Scottish shortbread transformed by a range of ethnic influences. Nankhatai are traditional Indian shortbread cookies made with all-purpose flour, semolina, sugar and ghee.
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