Nankhatai
Indian shortbread cookies fit for tea, a special occasion and an all round winner. The ghee aids to a light, crumbly texture making for a cloud like Nankhatai. They are easy to make and addictive to eat. More importantly perfect for Raksha Bandhan coming up.
Equipment
- Large mixing bowl
- Baking tray
- Wire rack
Ingredients
- 120 gm Flour
- 60 gm Gram flour
- 30 gm Semolina
- 70 gm Castor sugar
- 5 gm Cardamom powder
- 5 gm Baking powder
- Pinch of salt
- 115 gm Ghee
- 20 pcs Cashew nuts
Instructions
- Mix all the dry ingredients in a bowl and stir to combine.
- Add the ghee in 3 parts and using your fingers rub into the dry ingredients.
- Keep adding the ghee until all has been used up and keep massaging the ingredients together to form a ball of dough. Be patient as this could take time. You might not need all the ghee hence mix the ingredients well before adding all the ghee.
- Once you’ve got a dough divide it into 20 little pieces and roll between your palms to make a ball.
- Place on a plate and using your thump making an impression into the ball. Stud it in the center with a cashew. Repeat until all the dough is done.
- Chill the dough in the fridge for 10 mins.
- Preheat the oven to 180℃ and bake the cookies for 10-12 mins until risen, dry to the touch and lightly colored.
- Remove from the baking tray and leave to cool over a wire rack.
Notes
- While mixing the ghee into the dry ingredients be patient and massage the ingredients together until all the dry ingredients have absorbed the ghee.
- Don’t make a very deep thumbprint into the cookie, this is to help the cashew nut stick and not fall out upon baking.
- You must cool the cookies on a wire rack as the heat from the baking tray will over bake the cookies.