Nankhatai recipe– egg free, crispy, flaky and tasty Indian shortbread cookies flavored with ghee, saffron or cardamom. These traditional eggless Indian shortbread cookies are often made with various flours like besan or gram floNanur , semolina mixed with all purpose flour or whole wheat flour.
These nan khatai are so delicate, they crumble and melt in your mouth, delicious and flavorful. You sure are going to love these absolutely delightful little cookies as they are so easy to make too.
Ingredients1 cup whole wheat flour
1/4 cup gram flour
2 tablespoons semolina
2 tablespoons pistachios coarsely chopped
1/2 cup sugar powdered
1/3 cup ghee
1/2 teaspoon cardamom powder
A pinch of nutmeg powder
1/4 teaspoon saffron strands
A pinch of salt
Method
- Preheat oven at 180C for 15 minutes. Before you begin make sure all the ingredients are at room temperature.
- The ghee should be solid. Take ghee and powdered sugar in a mixing bowl. Add cardamom powder, nutmeg and saffron.
- Mix well. Whisk until light and creamy.
- To the ghee sugar mixture add the flours and powdered pistachio. Mix gently. Do not knead the dough by applying pressure. Just gently bring everything together.
- Divide the dough into 12-15 small balls. Flatten the ball and place some pistachios on each cookie.
- Arrange in a greased cookie tray. Bake for 12-15 minutes. Let cool and store in airtight container. Serve nankhatai with tea or coffee.