Nankhatai is a popular Indian shortbread biscuit that is known for its rich, buttery flavor and melt-in-your-mouth texture. It is a delightful treat often enjoyed with tea or coffee. Here’s a recipe for Nankhatai biscuits:
Preparation time: 15 minutes
Cooking time: 20 minutes
Ready in: 35 minutes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup gram flour (besan)
- 1/2 cup powdered sugar
- 1/2 cup ghee (clarified butter), at room temperature
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon baking powder
- A pinch of salt
- Sliced almonds or pistachios for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine all-purpose flour, gram flour, powdered sugar, cardamom powder, baking powder, and salt. Mix well.
- Add ghee (clarified butter) to the dry ingredients. Using your fingertips, rub the ghee into the mixture until it resembles a crumbly texture.
- Bring the mixture together and knead it gently to form a smooth dough. Avoid over-kneading.
- Pinch small portions of the dough and roll them into smooth balls. You can make them slightly flattened or leave them round for a traditional shape.
- Place the dough balls on a baking tray lined with parchment paper, leaving some space between them.
- Garnish each dough ball with a sliced almond or pistachio, pressing it lightly into the dough.
- Bake the Nankhatai biscuits in the preheated oven for about 15-20 minutes or until they turn light golden brown around the edges.
- Once baked, remove the tray from the oven and let the biscuits cool on a wire rack.
- Allow the Nankhatai biscuits to cool completely before handling or storing them in an airtight container.
Nankhatai biscuits are best enjoyed when they are crisp and tender. They make a wonderful homemade gift or a delightful accompaniment to your tea or coffee breaks. Enjoy the delightful flavors of these traditional Indian shortbread biscuits!
