Nankhatai-Indian shortbread cookies is a huge hit with kids as well as adults.These are Indian shortbread biscuits which have been popular for a long time.These biscuits are called Kulcha-e-Khataye in Iran and Afghanistan.What cakes are to English tea, these tiny bite wonders are to Indian tea time.Nankhatai ingredients are pretty simple and commonly found in the pantry.Hence it becomes easy to make them at home.You can also make it flavors like chocolate nankhatai etc.Some people also make nankhatai recipe in microwave.However,I stopped using microwave since 2 years or so.It is very easy to make nankhatai in oven or cast iron pan.
Although,many biscuits are available in the market these days.
Some people nibble it at teatime without realizing how much sugar is in it.
Hence, the weight loss programs have a slower success although you may be regular.
So, you either let go of cookies or add extra workout schedules.
Also, kids today are at a greater risk of sugar related problems.
Diabetes in kids is probably the fastest growing concern.
They are an easy target too.
Most industry produced biscuits are probably just plain flour and almost 30% sugar.
Furthermore,adding of food colors,additional preservatives and commercial essence makes it worrisome in the long run.
Here is a healthy homemade Nankhatai which you will love.It also gives a personal touch to all your kitty and tea parties.
Scroll below to read the recipe of Nankhatai-Indian shortbread cookies
Nankhatai can also be made on a cast iron pan.However,there will be slight change in measurements.
Ingredients
- 1 1/2 Cup atta/wholemeal flour
- 1/4 cup sooji semolina
- 1/4 cup besan/chickpea flour
- 3/4 cup butter/ghee
- 1/2 cup powdered sugar
- 1/4 tsp elaichi/cardamom powder
- 1/8 tsp baking soda
- 1 tbsp coarsely powdered pistachios
Instructions
- Heat the butter/ghee until warm.keep it aside.
- Mix all the dry ingredients and baking soda.
- Add the melted ghee/butter and mix the flour in a crumbly texture.
- Take a small portion of the dough.Roll it with hands to make a round ball.
- Press it lightly to make a flat cookie,at least 1 inch thick.
- Draw an incision in the shape of a cross using a fork/butter knife.
- Garnish with pistachio,press it a bit on the top of the cookie.
- Place the cookie on a greased tray or over a baking paper.
- Ensure that they is enough space for them to cook because they will expand and double up in size.
- Preheat the oven at 180 deg C for 5 minutes.
- Bake the cookies at 180 deg C for 10 minutes.
- Check the nankhatai and bake for further 5-7 minutes until golden brown.
- Keep it aside to cool.Store Nankhatai in an air-tight container.Enjoy with tea or coffee.
Notes
You may use plain flour instead of whole wheat flour which is used in the traditional recipe. We have used wholewheat flour because it is healthier. You may use any nuts like almonds,macadamia,walnuts,pine nuts for garnish.
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