Nankhatai is a traditional Indian shortbread cookie that’s loved for its melt-in-the-mouth texture and aromatic flavors. These delicate cookies are often enjoyed with a cup of tea or as a festive treat during special occasions.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C).
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In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
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Add the cardamom powder and a pinch of salt. Mix well.
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Gradually add the all-purpose flour to the mixture. Combine until the dough comes together. Do not overmix.
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Divide the dough into small portions and roll them into round balls. Place them on a baking sheet lined with parchment paper. Flatten each ball slightly with your palm.
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Press a few chopped nuts onto the top of each cookie for garnishing.
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Bake the nankhatai in the preheated oven for about 15-20 minutes, or until they turn a light golden color around the edges.
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Once baked, remove the nankhatai from the oven and let them cool on the baking sheet for a few minutes. They will be soft when hot but will firm up as they cool.
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Transfer the cooled nankhatai to a wire rack to cool completely before storing them in an airtight container.
Note
- You can customize the flavor by adding cardamom powder, saffron strands, or a hint of rose water.
- Adjust the sugar according to your taste preference for sweetness.
- Ensure that the butter is at room temperature for easier mixing and a smoother dough.
nankhatai