Nankhatai
An Indian origin shortbread biscuits made with flour and ghee.
Equipment
- Baking Tray
Ingredients
- 1/2 cup ghee semi solid form
- 1 cup all purpose flour not maida
- 1/4 cup wheat flour I used my regular roti flour
- 1/4 cup besan
- 2 tbsp soji, fine
- 3/4 cup powdered sugar
- 1/2 tsp cardamom powder more for garnish
- 2 3 tbsp melted ghee
- pinch of salt
- chopped nuts for garnish
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Sift all the flours, powdered sugar, soji, salt and cardamom powder in a large bowl; large enough to knead the dough.
- Add 1/2 cup of ghee and mix with hand until the mixture looks crumbly.
- Add melted ghee, 1 tbsp at a time until it forms a soft, smooth and non sticky dough.
- Divided the dough into 12 equal portions, roll them between your palms to form a ball and place them in a baking sheet.
- Press each ball gently to flatten and make small cuts (in shape of an X) with a tooth pick.
- Sprinkle cardamom powder on each nankhatai.
- Cover the baking sheet with a plastic wrap and refrigerate for 30 minutes.
- Around 20 minutes into refrigeration, preheat the oven to 350 F.
- After 30 minutes, remove the plastic warp and bake the nankhatai for 15 minutes.
- The nankhatai will be soft when you take them out of oven.
- Let the nankhatai cool in tray outside of the oven for another 15 minutes after baking. They will firm up as they cool down.
- Garnish with chopped nuts and store in an airtight container at room temperature.