Recipe- Street Style Nankhatai

Nankhatai is Indian shortbread cookies flavoured with cardamom. These delicious eggless cookies are made with maida (plain flour) and besan (gram flour/chickpea flour). Nankhatai is a very popular tea-time snack and is loved by everyone in the family.

Ingredients

1 cup plain flour
¾ cup besan
¼ cup semolina
1 tablespoon yogurt
½ cup sugar (powdered)
½ cup ghee
A small pinch salt
½ teaspoon baking powder
½ teaspoon cardamom powder
2 pistachio chopped, for garnish
2 almonds chopped, for garnish

Method

- Pre-heat oven at 180 C (360 F)

- In a large bowl, combine maida, suji, besan, salt, cardamom powder, and baking powder. Set aside

- In another bowl, sieve the sugar. Add ghee to it and whisk it until it is creamy and soft

- Add yogurt and whisk again

- Add the flour mixture. Crumble the mixture well

- Knead into a smooth dough

- Line a baking tray with baking paper

- Pinch a small amount of dough and make a round shape. Place them on the baking tray

- Gently press your thumb in the center to create a dent

- Press in some chopped almonds and pistachio into each cookie

- Bake in the oven for 15-20 minutes or until they are slightly golden

- Cool on a wire rack and serve.