Nankhatai (Eggless Indian Shortbread Cookies)
Nankhatai are soft, buttery, crumbly cookies with ghee and real cardamom to add even more flavor.
Servings 12 cookies
Calories 136.9kcal
Ingredients
- 0.5 cup white sugar
- 0.5 cup ghee room temperature
- 0.5 teaspoon cardamom seeds
- 1 cup all-purpose flour
- 0.5 cup chickpea flour
- 2 tablespoon semolina flour
- a pinch of salt
Instructions
- Put the sugar and cardamom seeds in a dry grinder and grind to make a powder. Or use caster sugar and powdered cardamom.
- Beat the sugar, cardamom, and ghee using a stand mixer or a hand mixer for 3-4 minutes or until light and frothy.
- Add the three flours (all-purpose, chickpea, and semolina) and salt and knead into a soft dough.
- Line a baking tray with parchment paper. Break off tablespoon-sized balls from the dough and shape into discs. Place the discs on the baking tray a couple of inches apart. Cover with clingwrap and keep in the fridge for at least an hour.
- Preheat the oven to 450 degrees Fahrenheit or 180 degrees Celsius. Remove the clingwrap and place the baking tray in the middle rack. Set the timer to 18 minutes.
- When the timer beeps, take out the tray and let it cool down completely. Once cool, put the tray back in the fridge for 30 minutes.
- Take out the tray and remove the nankhatai. Store them in an air tight container.
Notes
- Do not skip beating the sugar and ghee. This is what makes the cookies soft and airy.
- Don't add any liquid (milk or water) to soften the dough. The ghee will do the trick, and you can add a tablespoon more if the dough appears to be dry.
- Do chill the prepared discs of dough for one hour before baking. This ensures that the cookies don't spread too much.
Nutrition
Serving: 1cookie | Calories: 136.9kcal | Carbohydrates: 19.4g | Protein: 2.1g | Fat: 6.1g | Saturated Fat: 3.8g | Cholesterol: 14.6mg | Sodium: 2.5mg | Fiber: 0.9g | Sugar: 8.7g