Nankhatai- Indian shortbread. Indian Shortbread Cookies [RECIPE] 'Nankhatai' or Nan Khatai is a melt-in-mouth cardamom scented Indian shortbread cookie. These are buttery soft, sweet and perfectly crisp, and go so well with a steaming cup of milk, tea or coffee. Nankhatai (Indian shortbread cookies) - There's nothing better than melt-in-your-mouth shortbread cookies for your afternoon tea. A hint of cardamom and nutmeg imparts a new level of flavor to these eggless favorites. Well, this is my first ever cookie recipe on the blog.

I just can't believe I haven't shared a single cookie recipe with. Indian Shortbread flavored with cardamom and vanilla will just melt away in your mouth! How to make khasta Nan Khatai Recipe.. You can cook Nankhatai- Indian shortbread using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Nankhatai- Indian shortbread

It's 1/2 cup of ghee + 1 tbsp extra.
Prepare 1/2 cup of icing sugar.
It's 1 cup of maida(wheat flour).
You need 1/2 cup of besan (gram flour or chickpea flour).
It's 1/4 cup of suji (semolina).
Prepare 1/2 tsp of cardamom powder.
You need 1/4 tsp of salt.
Prepare of Some chopped pistachios for garnishing.

Khasta is a term used for 'light and flaky shortbread cookies,' and this nankhatai/ shortbread or biscuits are -. Nankhatai/Eggless Indian Shortbread Cookies are melt in mouth traditional Indian eggless cookies made using all purpose flour (maida), chickpea flour (besan), semolina (sooji), sugar and ghee (clarified butter. They are flavored with cardamom powder. Nan Khatai is Eggless Indian shortbread cookies made with a combination of flours, semolina, ghee and infused with a delicate cardamom flavor.

Nankhatai- Indian shortbread instructions

Whisk ghee (soft not melted) and sugar until its creamy.
Add in all flours and cardamom powder.
Use your palm to mix everything. Once all lumps are gone start kneading it. At this stage if you knead more ghee, put it and knead to a soft dough. It will take time, be patient please.
Once that dough is formed, keep in fridge for 15 mins.
Preheat oven at 180C fan forced and line a baking tray with parchment paper.
After 15 mins make small balls and flatten them, they wont rise or spread..
Bake for 15 mins. check you might need to keep another 5 mins. Make sure they dont turn dark..
Let them cool and enjoy with your tea or coffee.

My nankhatai recipe is made with whole wheat flour as well. These delicious Indian cookies are soft, crumbly, light, almost melt in your mouth and super delicious. These beautiful little shortbread cookies are called Nankhatai, and are flavoured with cardamom and rose water. Nankhatai have a brilliantly mixed heritage. Nankhatai is an eggless, traditional Indian shortbread cookies.