Recipe of Ultimate Nankhatai- Indian shortbread

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, nankhatai- indian shortbread. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Nankhatai- Indian shortbread is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Nankhatai- Indian shortbread is something which I’ve loved my entire 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 particular recipe, we must prepare a few components. You can have nankhatai- indian shortbread using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Nankhatai- Indian shortbread:

1. Make ready 1/2 cup ghee + 1 tbsp extra
2. Make ready 1/2 cup icing sugar
3. Prepare 1 cup maida(wheat flour)
4. Prepare 1/2 cup besan (gram flour or chickpea flour)
5. Make ready 1/4 cup suji (semolina)
6. Take 1/2 tsp cardamom powder
7. Take 1/4 tsp salt
8. Make ready 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.

Instructions to make Nankhatai- Indian shortbread:

1. Whisk ghee (soft not melted) and sugar until its creamy
2. Add in all flours and cardamom powder
3. 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
4. Once that dough is formed, keep in fridge for 15 mins
5. Preheat oven at 180C fan forced and line a baking tray with parchment paper
6. After 15 mins make small balls and flatten them, they wont rise or spread.
7. Bake for 15 mins. check you might need to keep another 5 mins. Make sure they dont turn dark.
8. 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 is going to wrap it up with this special food nankhatai- indian shortbread recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more 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!