Nankhatai are my favourite Indian shortbread cookies that are made using flour, ghee , powdered sugar, cardamom powder.
These traditional short bread cookies can be cooked in variations with different combinations of flours. You can always add up your own twist to make it your amazing.
Let’s get started to make an amazing party snack.
1 1/2 cup Flour – All purpose or Maida.
1/3cup Ghee or Oil whichever is available.
1/2 cup Powdered Sugar
Cardamon Powder as per taste.
Step 1 – Prepare the dough
To start with Take a mixing bowl and Add the flour or maida. You can additionally add bit of sooji, bit of besan or substitute it with wheat flour (Atta).
Step 2 – Add the other ingredients
Now, Add to the mix, bit of Cardamon powder as per your taste. Do not add too much as it might overpower the flavours. Kids are bit picky so be mindful. Next Add pinch of baking powder or baking soda. You can also skipped this per your need.I have avoided baking soda while making the dough. You may then add the powdered sugar. Mix All these together to ensure the ingredients are perfectly blended in.
Step 3 – Add Ghee or Oil
Now, Measure 1/3 cup ghee or oil whichever is available and Add in proportions and keep Mixing well to make a dough.Avoid kneading the dough. Extra ghee can be added if required to bring the dough together. Do Ensure the Nankhatai dough is not dry or soggy but perfect enough to make cookies.
Step 4 – Make the Cookies
Divide the Nankhatai dough in 10+ portions and roll it in to smooth balls and flatten it to form cookie shapes and place the evenly on the tray. Ensure you keep enough space between each of flattened cookies. You can decorate it with the help of fork and garnish it with pistachios or almonds.
Step 5 – Bake the Nankhatai cookies
Preheat the oven for atleast 15 mins at 350F/180C. Place the trays and Bake for around 8-10mins. Immediately Remove the tray of cookies from the oven when almost golden and dry and transfer all cookies to a wired rack/plate to cool down. Lastly Enjoy the Nankhatai with your family and friends. Hoping you will try the recipie soon.
TIP: Preserve the baked Nankhatai cookies in airtight glass or steel container. They generally last for about 2weeks or more at room temperature.