Nankhatai or Indian short bread cookies is one of the most favorite recipes in Indian homes. I remember my mother use to make Dabba full of Nankhatais when i was in hostel. The moment i use to open the box, the whole room use to fill with the exotic aroma.
Nankhatais can be flavored as per one’s choice, But the basics remain the same. Well the cracked khasta cookies is not just aromatic but also very filling. Here i am sharing the basic Nankhatai recipe with you all where i have used cardamom as the flavoring ingredient and topped with almond. You can also try adding a pinch of nutmeg powder in the dough, to get an exotic flavor.
So let us quickly proceed to check out the recipe of Nankhatais ….
Prep Time | 15 minutes |
Cook Time | 20 minutes |
Servings |
piece
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- 1 cup All purpose flour
- 1/2 cup Besan Gram flour /
- 2 tbsps Suji Semolina /
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Cardamom powder
- 1/2 cup Ghee
- 1/2 cup sugar Powdered
- 1/2 tbsp Curd Yogurt /
- 1 - 2 tbsps Milk
- Almonds - few
Ingredients
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- Sift all purpose flour, besan, baking powder and baking sod together and keep aside.
- Cream ghee and sugar with an electric blender till smooth.
- Add curd to the creamed ghee and whisk well.
- Now add the sifted dry ingredients to the wet ingredients slowly along with sooji and cardamom powder.
- Gently mix everything to get crumbles. Gather the crumbs to make a smooth dough. Do not knead the dough, just gather to shape into a ball.
- If you find the dough too dry or crumbly, add milk gradually and mix lightly to shape the dough.
- Pinch a small lemon sized ball from the dough and slightly flatten it. Place an Almond in the center and keep it on a lined baking tray.
- Similarly make rest of the cookies and place on the baking tray. Do not forget to line the baking tray with parchment paper.
- Keep some space between the cookies as they will expand while baking.
- Bake them in a pre heated oven at 180 Degree C for 15-20 mins or till golden in color.
- Place them on wire racks once done.
- Store the cookies in an air tight container and enjoy with your evening tea.
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Thanks for stopping by!
Love - Shaheen