Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, nankhatai- indian shortbread. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Nankhatai- Indian shortbread is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Nankhatai- Indian shortbread is something which I have loved my whole life. They are nice and they look wonderful.
Nankhatai are an eggless Indian shortbread cookie seasoned with caradmom, saffron, and topped with a pistachio! As an Amazon Associate I earn from qualifying purchases. They are an eggless, cardamom-saffron flavored Indian shortbread cookie topped with pistachios. These beautiful little shortbread cookies are called Nankhatai, and are flavoured with cardamom and rose water.
To get started with this 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 that.
The ingredients needed to make Nankhatai- Indian shortbread:
- Get 1/2 cup ghee + 1 tbsp extra
- Prepare 1/2 cup icing sugar
- Prepare 1 cup maida(wheat flour)
- Get 1/2 cup besan (gram flour or chickpea flour)
- Get 1/4 cup suji (semolina)
- Take 1/2 tsp cardamom powder
- Get 1/4 tsp salt
- Get Some chopped pistachios for garnishing
Nankhatai are easy to bake biscuit recipe made with minimal ingredients. It is flaky, crumbly, crisp, lightweight, and melt in mouth cookies. 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 eggless favorites.
Steps 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 (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 eggless favorites. Well, this is my first ever cookie recipe on the blog. Nankhatai/Eggless Indian Shortbread Cookies are melt in mouth traditional Indian eggless cookies made using all purpose flour (maida), chickpea flour (besan), semolina (sooji), sugar and ghee (clarified butter. They are flavored with cardamom powder.
So that’s going to wrap this up for this special food nankhatai- indian shortbread recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
