Nankhatai
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
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon cardamom powder
- A pinch of salt
- Chopped nuts (almonds, pistachios) for garnishing
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the cardamom powder and a pinch of salt. Mix well.
- Gradually add the all-purpose flour to the mixture. Combine until the dough comes together. Do not overmix.
- 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.
- Press a few chopped nuts onto the top of each cookie for garnishing.
- Bake the nankhatai in the preheated oven for about 15-20 minutes, or until they turn a light golden color around the edges.
- 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.
- 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