A savory and all-time favorite sweet snack with a cup of tea.
Ingredients
- All Purpose Flour – 1 cup
- Unsalted Butter/Ghee – 1/2 cup
- Powdered Sugar – 1/2 cup
- Cardamom Powder – 1/4 tsp
- Baking Powder – 1/2 tsp
- Salt – a pinch
- Pistachios/Raisins/Cashews/Almond – for garnish
How to make Nankhatai
- Take a mixing bowl with the room temperature butter in it. Add the powdered sugar to it and cream together till the mixture becomes light and fluffy.
- Sift all the dry ingredients (flour, cardamom powder, baking powder and salt) into a separate bowl.
- Add this to the creamed butter mixture little at a time and keep mixing. Knead it to form a soft dough. Cover the dough and let it rest in the refrigerator for 10-15 minutes.
- Preheat the oven to 300 degrees F (150 C). Make small gooseberry sized balls of the dough.
- Smoothen the balls by rolling in between your palm. You can also use a cookie cutter to shape the cookies.
- Place each ball in a cookie sheet. Leave some space in between as the cookies will expand when it bakes.
- If you want to make it richer, press a pistachio or raisin or cashew or almond on top of the balls gently.
- Bake at 300 degrees for 12-15 minutes until the bottom of the cookies turn light golden brown.
- Remove from the oven and gently transfer the cookies to a cooling rack. The cookies will be very soft at this stage.
- After it cools completely, store in an air-tight container for up to a month.
- Serve as a snack with a cup of tea.
