How to Make Easy Nan Khatai | Indian Butter Cookies | Easy Eggless Nankhatai Biscuit Recipe

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‘Nankhatai’ ( नानखटाई ) 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. These cookies are one of the simplest cookies I make, but also they’re one of my favorites.

PRINT full recipe here:
http://www.mygingergarlickitchen.com/nankhatai-indian-shortbread-cookies-video-recipe

Makes: 28-30

Ingredients:

All purpose flour (Maida) – 1 1/4 cup (160g)
Semolina (Suji) – 4 tablespoons
Yogurt – 3 tbsp
Baking Soda – 1/4 tsp
Salt – 1/4 tsp
Ghee – 1/2 cup (15ml)
Confectioners’ sugar – 1/2 cup or according to taste
Cardamom Powder – 3/4 tbsp
Vanilla extract – 1 tsp
Chopped Pistachio, for garnishing

Instructions:

1. Preheat the oven to 175°C.
2. Add ghee and sugar to a large bowl. Beat them using a wire whisk until smooth and soft.
3. Add yogurt and beat again until fluffy.
4. Add flour, baking powder, salt, cardamom powder, and vanilla.
5. Mix well and make a dough using the hand.
6. Add semolina and mix well again. (You can also add semolina with the flour, but I find adding it, in the end, gives a nice crisp texture).
7. Line a baking tray with parchment paper.
8. Divide dough into 28-30 equal portions and make round shaped balls from it.
10. Press each ball with the index finger and top with chopped pistachio and press gently again.
11. Cookies will rise so try to keep enough space in between each cookie.
12. Place the baking tray in preheated oven and bake at 175°C for 20-22 mins or until they turn light golden in color.
13. Once they are baked for about 18 mins, turn the heat to 150°C and bake for 2-3 more mins or more if needed.
14. Cookies will be soft and firm at this stage. Remove from oven and transfer cookies on a wire rack.
15. They will be nice and crisp when they cool-down.
16. Once at room temperature, they are ready to enjoy.
17. Serve at room temperature with a hot cup of tea/coffee.
18. You can store them in an airtight container or a cookies tin for up to 2 weeks.

Soundtrack: “Eternity” Kevin MacLeod (incompetech.com)

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