Nankathai/Butter cookies/Ghee Biscuits. Nankhatai recipe - Delicious, light & crisp eggless cookies made with flour, ghee, cardamom powder and sugar. Nankhatai are traditional Indian shortbread cookies made with all-purpose flour, semolina, sugar and ghee. There are so many variations of nankhatais and can be made with different combinations of flour. In the earlier days most Indian homes did not have an oven so these were baked. Nankhatai can be called as Indian shortbread cookies or biscuits.

Take ghee and powdered sugar in a mixing bowl. Whisk till pale and creamy with a hand whisk. Sieve flour, baking powder and baking soda. You can have Nankathai/Butter cookies/Ghee Biscuits using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Nankathai/Butter cookies/Ghee Biscuits

Prepare 1 cup of Maida/ All purpose flour.
It's 1/2 cup of ghee.
You need 1/2 cup of powdered sugar.
You need 1 tsp of vanilla Essence.
Prepare 1/2 tsp of Cardamom powder.
You need 2 tsp of fine rava.
You need 1 pinch of salt.
You need 1/2 tsp of baking powder.
Prepare 1/4 tsp of baking soda.
Prepare 25 of Cherries (halved) or raisins.

Mix well with a spatula and form into a soft dough. Take a small portion and roll between palms and press a little flat. Nankhatai also called Indian shortbread cookies or biscuits. They are made with flour, sugar and ghee or butter.

Nankathai/Butter cookies/Ghee Biscuits step by step

Take ghee and powdered sugar in a mixing bowl. Whisk till pale and creamy with a hand whisk..
Add rava, cardamom powder, salt. Sieve flour, baking powder and baking soda. Mix well with a spatula and form into a soft dough..
Take a small portion and roll between palms and press a little flat on a baking tray. Leave space between each cookies to expand. Press cherries/rasins in the middle of each cookie..
Bake in a preheated oven at 180°C for 15 minutes. It will be soft when taken out of oven and hardens on cooling. Cool on a wire rack and store in airtight container..

There are many variations of Nankhatai, some recipes use half suji" or semolina and half flour. Do not change the ratio of butter/ghee and all other ingredients. It is critical for crunchiness of the cookies. To prevent the nan-khatai from turning flat, make sure that butter or ghee is not completely melted. nan khatai cookies with detailed photo and video recipe. an unique and tasty cookies variations from the indian cuisine to match indian taste buds. it is generally made with plain flour, besan with a egg yolk combination, but this recipe is an eggless recipe for non egg eaters. it is a popular indian dessert snack recipe, which is typically.