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.
In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3
Add the cardamom powder and a pinch of salt. Mix well.
4
Gradually add the all-purpose flour to the mixture. Combine until the dough comes together. Do not overmix.
5
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.
6
Press a few chopped nuts onto the top of each cookie for garnishing.
7
Bake the nankhatai in the preheated oven for about 15-20 minutes, or until they turn a light golden color around the edges.
8
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.
9
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.
