Description
Nankhatai are traditional Indian cardamom-flavored shortbread cookies known for their crumbly texture and rich ghee flavor. These buttery cookies are delicately spiced with cardamom and optionally topped with crushed pistachios, making them perfect for festive occasions or a delightful tea-time treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (115 g)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- A pinch of salt
- 1/4 to 1/2 teaspoon cardamom powder
Wet Ingredients
- 1/3 cup ghee (70 g), semi-solid at room temperature
- 1/2 cup powdered sugar (75 g)
Toppings (Optional)
- 2 tablespoons crushed pistachios
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) to prepare for baking the cookies.
- Sift dry ingredients: In a mixing bowl, sieve together all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside.
- Whisk wet ingredients: In a separate bowl, whisk the ghee, powdered sugar, and cardamom powder until the mixture becomes light and fluffy.
- Combine to form dough: Gradually add the dry ingredients into the ghee-sugar mixture, mixing gently until a soft dough forms. Avoid kneading to keep the cookies tender.
- Shape dough balls: Divide the dough into 9 or 10 equal parts and shape each into a smooth ball.
- Arrange on baking tray: Place the dough balls on a baking tray lined with parchment paper, spacing them suitably apart.
- Decorate cookies: Using a knife, make criss-cross patterns on top of each cookie and optionally sprinkle crushed pistachios over them.
- Bake cookies: Bake the tray at 180°C (350°F) for 5 minutes, then reduce the oven temperature to 160°C (320°F) and bake for an additional 25 minutes or until the bottoms of the cookies turn golden brown.
- Cool down: Remove the cookies from the oven and let them cool on the baking tray for 5 to 8 minutes before transferring to a wire rack to cool completely.
Notes
- Do not knead the dough to keep the texture crumbly and tender.
- Use semi-solid ghee at room temperature for easy mixing.
- The baking temperature is reduced midway to prevent excessive browning and ensure even baking.
- Crushed pistachios are optional but add a lovely texture and color contrast.
- Store nankhatai in an airtight container to maintain freshness.
