Hello everybody, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, nankhatai- indian shortbread. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Nankhatai- Indian shortbread is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Nankhatai- Indian shortbread is something which I’ve loved my entire life.
Indian Shortbread Cookies Recipe with an easy video tutorial**. I am deeply in love with these melt-in-mouth cardamom scented Indian shortbread cookies. Nankhatai (Indian shortbread) - a melt-in-mouth, cardamom flavored Indian shortbread or cookie traditionally enjoyed during any festival or get together!
To begin with this particular recipe, we must first prepare a few components. You can cook 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
- Take 1/2 cup icing sugar
- Make ready 1 cup maida(wheat flour)
- Take 1/2 cup besan (gram flour or chickpea flour)
- Take 1/4 cup suji (semolina)
- Get 1/2 tsp cardamom powder
- Take 1/4 tsp salt
- Prepare Some chopped pistachios for garnishing
These shortbread, or Nankhatai as they are called in India, are buttery and melt-in-mouth crumbly cookies. Lemony Pistachio Shortbread or Nankhatai - A Crumbly Christmas Cookie. Nankhatai Recipe with step by step photos. Nankhatai are Indian shortbread cookies that are Nankhatai can be called as Indian shortbread cookies or biscuits.
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 is an eggless, traditional Indian shortbread cookies. The name Nankhatai comes from two words - 'naan' meaning bread and 'khatai', meaning biscuit or cookie. Nankhatai recipe- egg free, crispy, flaky and tasty Indian shortbread cookies flavored with cardamom. These traditional Indian shortbread cookies are often made with various flours like chickpea. They are said to have originated in Surat, a prominent.
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