Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, nankhatai (cookies). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Nankhatai are traditional Indian shortbread cookies made with all-purpose flour, semolina, sugar I make different kinds of cookies often for my kids. These nankhatai are the easiest and make a great. Nankhatai, is a traditional Indian biscuit. These shortbread style eggless cookies is crunchy & crumbly with a sensational aroma of cardamom.
Nankhatai (Cookies) is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Nankhatai (Cookies) is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook nankhatai (cookies) using 9 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Nankhatai (Cookies):
- Make ready 1/2 cup (120 ml) ghee
- Get 3/4 cup (80 gms) powdered sugar
- Prepare 1 cup (155 gms) maida / plain flour
- Prepare 3/4 cup (90 gms) besan / gram flour
- Make ready 2 tbsp (20 gms) rava, fine
- Prepare 1/2 tsp baking powder
- Get 1/4 tsp cardamom powder
- Get pinch salt
- Prepare 2 tbsp milk, if required
This recipe for Nankhatai Biscuits - Nankhatai Cookies is a very forgiving recipe and perfect for beginners. This Nankhatai recipe ( Indian Butter Cookies) is tender Nankhatai is also referred as Indian shortbread cookies. It is a traditional Indian cookie recipe without eggs, baking powder or baking soda. Nankhatai or Butter Cookies are melt in mouth, flavorful, eggless Indian biscuits or shortbread There are variations in which this nankhatai can be prepared.
Steps to make Nankhatai (Cookies):
- FOR COOKING IN COOKER OR KADAI - 2 cup salt or sand
- Firstly, in a large bowl take ½ cup ghee. make sure to take thick ghee. - add ¾ cup powdered sugar and beat on low speed.
- You can use a whisk to beat the ghee and sugar. Beat until the mixture turns creamy and whitish.
- Place a sieve and add 1 cup maida, ¾ cup besan, 2 tbsp rava, ½ tsp baking powder, ¼ tsp cardamom powder and pinch salt.
- Sieve the flour making sure everything is well combined. Crumble and mix making sure the flour is moist.if the flour is dry add 2 tbsp milk and mix.
- Get the mixture together forming a soft dough to prepare cookie in a pressure cooker add in 1½ cup of salt and place a small cup or cooker rack. also, place a plate above it.
- Close the lid of the cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, it gives a preheat oven atmosphere.
- Now pinch a ball sized dough and roll making a dent in the centre.
- Place the cookie dough over the plate giving good space in between. - stuff in chopped cashew nuts into the cookie.
- Now cover and cook on a medium flame for 15 minutes. you can alternatively, preheat and bake at 180-degree celsius for 15 minutes.
- The cookie will be soft initially. cool completely and the nankhatai cookie turns crisp and crunchy.
- Finally, store the nankhatai in an airtight container and enjoy for a week.
It is a traditional Indian cookie recipe without eggs, baking powder or baking soda. Nankhatai or Butter Cookies are melt in mouth, flavorful, eggless Indian biscuits or shortbread There are variations in which this nankhatai can be prepared. You can even use combination of flours. The less the liquid in the cookies it easier for the liquid to evaporate during baking, hence producing crispier Nankhatai. Nankhatai recipe is easy and simple to make at home.
So that is going to wrap this up for this special food nankhatai (cookies) recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
