There are many variations of Nankhatai or Short Bread cookie which is a famous pakistani and Indian delicacy.
In this recipe I have added Gram flour along with Semolina. I shall be posting more versions of nankhatai since this is one Indian cookie which is a favorite in the family and they get over in no time.
Prep: 15 mins | Bake: 25 mins | Number: 10-15
Ingredients (measuring cup used, 1 cup = 250 ml):
- 1 cup Maida/all purpose flour, 125 grams
- ¼ cup Besan/gram flour, 40 grams
- ½ tsp Baking soda
- 1 tsp Baking powder
- 2 tbsp sooji/fine rava/semolina, 20 grams
- ½ tsp cardamom powder
- ½ cup ghee (semi solid) or butter at room temperature, 80 grams
- ½ cup sugar, 100 to 110 grams or ⅔ cup powdered sugar or icing sugar or as add as per taste
- ½ tbsp dahi/curd or yogurt
- 1 to 2 tbsp milk
- Few almonds, sliced
Powder the sugar finely in a grinder, and cream the butter and powdered sugar with a electric mixer or blender.
Sift the the following dry ingredients – maida or all purpose flour, gram flour/besan, baking powder and baking soda. Keep the sifted dry ingredients aside.
Add curd/yogurt to the creamed ghee+sugar mixture. mix very well. Now add the sifted dry ingredients. Also add the sooji/semolina and cardamom powder.
Gently mix everything. Do not knead. Just mix and gather to a smooth dough. If the mixture is too crumbly, then add 1 to 3 tbsp of milk. mix lightly and bring the mixture to a dough.
Pinch medium sized balls from the dough. Roll them evenly in your palms. Slightly flatten them. Press almonds on the top lightly.
Bake the nankhatai in a pre heated oven at 180 degrees C for 20-25 mins till light golden.
Remove and place them on wire racks. When cooled, store the nankhatai in an air tight container.
- Cream the butter and sugar enough so that the mixture should become smooth, light and creamy.
- Do not knead the mixture, just mix and gather to a smooth dough.
- If the mixture is too crumbly and you cannot bring together to a dough, then add 1 to 3 tbsp of milk. mix lightly and bring the mixture to a dough.
- Make some criss cross designs on the nankhatais with a fork or toothpick.
- Keep some space between the cookies, while putting on baking rack, as they expand while baking.
- After baking, place the cookie on wire racks to get cooled.
- As the temperatures vary in different oven models, keep an eye while baking. If the nankhatais are not baked enough then bake them for some more minutes.
Enjoy them to the fullest and keep me posted!!!