Nankhatai or the Indian Shortbread Cookie is a popular Indian cookie-style biscuit which is simply yummy with evening tea or just by itself. This melt-in-the-mouth delicious biscuit is made widely during Diwali, but can be made and stored whenever the heart desires for something sweet! So what are you waiting for? Indulge in some sweetness today!
Nankhatai/ Indian Shortbread Cookie
- Prep Time
- Cook Time
- 12 nankhatais
- Difficulty Level Moderate
- (3.2 /5)
- 10 ratings
- 1 1/2 cup maida/ all purpose flour
- 1/2 cup fine rawa/ semolina
- 3/4 tsp baking soda
- 1 1/4 tsp baking powder
- 1/2 tsp cardamom powder
- 3/4 cup ghee
- 3/4 cup powdered sugar
- 1-2 tbsp milk
- 12 cashews for garnishing
- Cream the ghee and powdered sugar with the cardamom powder together with an electric mixer or in a food processor, till it is smooth and creamy.
- Sieve the dry ingredients together.
- Add in the ghee, sugar mix with the dry ingredients.
- Gently mix all well together. Do not knead. If the dough is hard use a tablespoon of milk.
- Divide into 12 balls.
- Flatten each ball and decorate the top with a cashew.
- Arrange the nankhatais a little apart in a baking dish as they will increase in size.
- In a pre-heated oven, bake at 180 degrees for 20-25 minutes or till slightly brown.
- Keep checking to see that they do not overbake.
- Remove on a cooling rack.
- Once cool, store in an airtight container.
- Enjoy with tea or as a sweet snack whenever your heart desires!
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