Nankatai is the shortbread cookies/biscuits originating from the Indian subcontinent. popular in Northern India and Pakistan.
Ingredients
3/4 cup Besan/ Gram flour flour
1/4 cup Maida/All-purpose Flour
1/3 cup ghee
1/2 cup sugar powder
1/2 tsp baking powder
1 tsp cardamom / elaichi powder
Procedure
Firstly sift maida, besan, and baking powder and keep aside.
In a bowl take semi-solid ghee, sugar powder. you can keep the ghee in the fridge for 5 minutes to make it semi-solid.
Beat ghee and sugar powder till it becomes light and fluffy.
Add flour mixture and cardamom powder to the ghee and sugar mixture.
Combine well and keep in the fridge for 15 minutes.
Divide the dough into small balls, slightly press between your palms.
Garnish with pistachios or cashews if you are using them. Press it lightly.
Bake the Nankatai at 180 degrees for 10-12 minutes in the preheated oven.
Baking time may vary depending upon the type of oven.
Once the Nankatai comes to room temperature store them in an airtight container.
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