Nankhatai is one of the most popular Indian shortbread cookies , these are commonly prepared during festivals or occasions. The best thing about these biscuits are that they are eggless and infused with flavors of cardamom. These are really heavenly delicious . You can make these biscuits with whole wheat flour or combination of APF and Chickpea flour. The latter combination is the most tastiest and popular way of preparation.
I have given this traditional biscuit a delightful and colorful twist by adding almonds and pistachios. These were so tasty that I had hard time taking final pic as my family were getting impatient to get their hands on these gorgeous biscuits. Enjoy these delectable cookies with warm cup of tea or milk
Preparation time: 20 mins Cooking time: 14 mins Total time: 34 mins
Servings: 4
Ingredients
- 130 g maida / all purpose flour
- 60 gram besan (chickpea flour)
- 2 tbsp semolina /sooji
- 1/2 cup powdered sugar
- 1/4 teaspoon baking soda
- 2 tbsp Almond flour
- 0.5 ml Almonds essence adjust
- 1.5 tbsp finely ground Pistachio
- 105 g ghee (clarified butter) at room temperature
- 1-2 drops green food coloring
- 1/8 teaspoon cardamom powder
- 1 pinch salt
- 2 tbsp curd (should not be sour)
- 1 tbsp chopped nuts to garnish
Steps to prepare
- In a bowl , sieve Maida, besan , baking soda and salt.
- Add Semolina to flour mixture and mix well. Keep it aside
- Blend sugar and ghee in a bowl for 4-5 minutes
- Add curd and cardamom powder, blend well for 1 minute
- Add dry ingredients to ghee mixture and knead to form smooth soft dough
- Divide the dough into 2 equal portions
- Add almond flour,almond essence to the first dough and mix well. You can increase the almond essence for a stronger flavor
- Add pistachio and green food colour to the second dough and mix well
- Take 2 small portion of Almond dough and 2 small portion of pistachio dough. place them alternate manner and shape them into lemon sized ball and lightly flatten it. Alternatively shape both the dough as desired
- Place them on baking tray leaving gap between them.
- Make small cross Incision at center and place nuts on top
- Bake for 15 minutes in preheated oven at 160 until golden brown on edges
- Allow to cool completely. Store in airtight container
- Serve as required. Enjoy them as-is or with warm cup of milk/tea
