Nankhatai
Nankhatai is an eggless, traditional Indian shortbread cookies. Learn how to make the best nankhatai in a few simple steps.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 14 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Cup all-purpose flour (maida)
- 1/2 Cup gram flour (besan)
- 2 1/2 tablespoon semolina (sooji/rava)
- 1/3 Cup powdered white sugar
- 1 teaspoon green cardamom powder (elaichi powder)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 Cup melted ghee (clarified butter)
- 1 tablespoon finely chopped pistachio
- 1/2 teaspoon saffron strands
Instructions
- 1
In a mixing bowl combine, flour, semolina, baking powder, cardamom powder, salt, sugar and mix nicely using a wire whisk or spatula.
- 2
Add the melted ghee and form a smooth dough. Do not use water or milk to bind the dough. If required, use a tablespoon or so of more ghee. The cookie dough should be non-sticky and soft like a shortcrust pastry.
- 3
Let the dough rest in the fridge. Meanwhile, preheat the oven or OTG at 160-degree Celcius. Line a baking tray with a parchment paper or grease the tray with a teaspoon of ghee.
- 4
Pinch a small lemon size portion of the dough and shape it into a round ball. Similarly, shape all the cookies. Arrange the cookies in the baking tray.
- 5
Using the tip of a sharp knife or a toothpick, gently make a cross on top of each cookie. Sprinkle chopped pistachio and saffron strands inside the cross on top.
- 6
Bake cookies in a preheated oven for 20 - 25 minutes. Check and if cookies are still too soft, bake for 5 - 10 more minutes.
- 7
Let Nankhatai cool on a wire rack before transferring to container.
- 8
Serve Nankhatai with a cup of masala tea or milk.