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Ingredient
Nankhatai- Indian shortbread
Introduce
Chef :
Natasha NagpalNankhatai- Indian shortbread
These biscuits are eggless, tender, crumbly and melts in mouth. Brings back my childhood memories #mycookbook
Ingredient
Food ration :
15 biscuitsCooking time :
45 mins
1/2 cup
ghee + 1 tbsp extra
1/2 cup
icing sugar
1 cup
maida(wheat flour)
1/4 cup
suji (semolina)
1/2 tsp
cardamom powder
1/4 tsp
salt
Cooking instructions
* Step 1
Whisk ghee (soft not melted) and sugar until its creamy
* Step 2
Add in all flours and cardamom powder
* Step 3
Use your palm to mix everything. Once all lumps are gone start kneading it. At this stage if you knead more ghee, put it and knead to a soft dough. It will take time, be patient please
* Step 4
Once that dough is formed, keep in fridge for 15 mins
* Step 5
Preheat oven at 180C fan forced and line a baking tray with parchment paper
* Step 6
After 15 mins make small balls and flatten them, they wont rise or spread.
* Step 7
Bake for 15 mins. check you might need to keep another 5 mins. Make sure they dont turn dark.
* Step 8
Let them cool and enjoy with your tea or coffee
Note: if there is a photo you can click to enlarge it
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