New Delhi: Nankhatai is a popular and traditional Indian shortbread cookie that is made with all-purpose flour, sugar, and ghee (clarified butter) or butter and spiced with green cardamom.
- 1 cup all-purpose flour – 125 grams
- ⅓ cup gram flour (besan) – 40 grams
- ½ teaspoon baking soda – can add ¼ teaspoon or skip baking soda
- 1 teaspoon baking powder
- 2 tablespoons sooji (fine Rava or cream of wheat) – 20 grams
- 2 to 3 pinches nutmeg powder or grated nutmeg or ⅛ teaspoon nutmeg powder
- ½ teaspoon green cardamom powder
- ⅓ to ½ cup Ghee (semi-solid) or butter at room temperature, 70 grams
- ½ cup sugar 100 to 110 grams sugar or ¾ cup powdered sugar or confectioner’s sugar or add as per taste
- ½ tablespoon Curd (yogurt)
- 2 to 4 tablespoons milk – at room temperature or cold
- 10 almonds or pistachios or chironji (charoli), or any preferred nuts, optional
- Powder the sugar finely in a grinder or spice grinder.
- Then cream the ghee and powdered sugar with an electric mixer or blender. You can also cream in a food processor.
- The mixture should become smooth, light, and creamy.
- Sift the following dry ingredients – all-purpose flour, besan (gram flour), baking powder, and baking soda. Keep the sifted dry ingredients aside.
- Add curd (yogurt) to the creamed ghee and sugar mixture. Mix very well.
- Now add the sifted dry ingredients. Also add the sooji (Rava or cream of wheat), cardamom powder, and nutmeg powder.
- Gently mix everything. Do not knead.
- Just mix and gather to a smooth dough. If the mixture is too crumbly and you cannot bring it together into a dough, then add 1 to 3 tablespoons of milk at a time. Mix lightly and bring the mixture to a dough.
- Pinch medium-sized balls from the dough.
- Roll them evenly in your palms. Slightly flatten them. Press chironji or almonds on the top lightly.
- You can also make some crisscross designs on the nankhatai with a fork or toothpick.
- Baking Nankhatai Biscuit
- Place the nankhatai in a baking tray.
- Keep some space between them as they expand while baking.
- Bake the nankhatai in a preheated oven at 180 degrees Celsius/356 degrees Fahrenheit for 20 to 25 mins till light golden.
- Remove and place them on wire racks, so that they cool at room temperature.
- When cooled, store the nankhatai in an airtight container.