Nankhatai is a beloved Indian shortbread cookie that is a perfect tea-time snack. With a buttery, crumbly texture and a hint of cardamom flavor, these cookies are sure to please. While the recipe for nankhatai is simple, there are many variations that can be made to customize the cookie to your liking. One such variation is to use ghee instead of butter in the recipe, which gives the nankhatai a rich, unique flavor and a crumbly texture. Nankhatai is often served during special occasions or as a dessert after a meal.
Ghee is clarified butter and is commonly used in Indian cooking. It has a nutty and slightly sweet flavor that pairs perfectly with the subtle flavors of nankhatai. Making nankhatai with ghee is an easy process that involves mixing a few simple ingredients and forming them into small balls before baking. The result is a delicious and satisfying treat that can be enjoyed any time of day. Whether you’re a fan of traditional nankhatai or looking to try something new, using ghee is a great way to add a new dimension of flavor to this classic cookie. So, the next time you’re looking for a dessert to share with family and friends, consider making nankhatai with ghee for a treat that’s sure to please.
Ingredients:
• 1 cup All-Purpose Flour
• ½ cup chickpea flour (Besan)
• ½ Whole Wheat Flour
• ¼ Semolina/Suji
• 1 cup Ghee, Softened Not Melted + 1-2 tsp Extra
• 1 cup Powdered Sugar
• ½ tsp Baking Powder
• ¼ tsp Salt
• ½ tsp Cardamom Powder
• 2-3 tbsp Chopped Almonds and Pistachios
• 1 tbsp Dried Rose Petals
Method:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In mixing bowl, beat together the softened ghee and powdered sugar until light and fluffy.
3. Put the sieve over the mixing bowl sift all-purpose flour, chickpea flour, whole wheat flour, suji, baking powder and salt,
4. Now add cardamom powder, mix until everything is well combined. The dough should be soft and crumbly. Add 1-2 tsp extra ghee if requires for binding.
5. Divide the dough into equal sized portions and shape them into small balls.
6. Place the dough balls on the prepared baking sheet lined with parchment paper, spacing them apart.
7. Mark cross cut with knife and place sliced almond on top of each balls.
8. Bake the cookies for 12-15 minutes, or until they are light golden brown around the edges.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes. Then transfer them to a wire rack to cool completely.
10. Store the Nankhatai in an airtight container at room temperature for up to a week.
Tips
• Use good quality ghee: The flavor of the ghee will have a big impact on the taste of the nankhatai. Use high-quality ghee for the best results.
• Make sure the ghee is at room temperature: It’s important that the ghee is not too cold or too warm. If the ghee is too cold, it will be difficult to mix with the other ingredients. If it’s too warm, the dough will be too soft.
• Mix the ingredients well: Make sure to mix the ingredients thoroughly until the dough comes together. This will ensure that the nankhatai have a consistent texture.
• Don’t overwork the dough: Overworking the dough can lead to tough cookies. Mix the ingredients until they come together, and then stop.
- 1 cup All-Purpose Flour
- ½ cup chickpea flour (Besan)
- ½ Whole Wheat Flour
- ¼ Semolina/Suji
- 1 cup Ghee, Softened Not Melted + 1-2 tsp Extra
- 1 cup Powdered Sugar
- ½ tsp Baking Powder
- ¼ tsp Salt
- ½ tsp Cardamom Powder
- 2-3 tbsp Chopped Almonds and Pistachios
- 1 tbsp Dried Rose Petals
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In mixing bowl, beat together the softened ghee and powdered sugar until light and fluffy.
- Put the sieve over the mixing bowl sift all-purpose flour, chickpea flour, whole wheat flour, suji, baking powder and salt,
- Now add cardamom powder, mix until everything is well combined. The dough should be soft and crumbly. Add 1-2 tsp extra ghee if requires for binding.
- Divide the dough into equal sized portions and shape them into small balls.
- Place the dough balls on the prepared baking sheet lined with parchment paper, spacing them apart.
- Mark crosscut with knife and place sliced almond on top of each balls.
- Bake the cookies for 12-15 minutes, or until they are light golden brown around the edges.
- Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Store the Nankhatai in an airtight container at room temperature for up to a week.
Make sure the ghee is at room temperature: It's important that the ghee is not too cold or too warm. If the ghee is too cold, it will be difficult to mix with the other ingredients. If it's too warm, the dough will be too soft.
Mix the ingredients well: Make sure to mix the ingredients thoroughly until the dough comes together. This will ensure that the nankhatai have a consistent texture.
Don't overwork the dough: Overworking the dough can lead to tough cookies. Mix the ingredients until they come together, and then stop.
