I have made nearly 80+ cookies from around the world, but have never attempted our Indian cookie Nankhatai. Nankhatai is made with a mix of besan, semolina and maida which gives a nice flavour and crunch to the cookies. These are shortbread biscuits famous in India and Pakistan. The name is derived from Persian words, naan meaning bread and khatai meaning biscuits. In Afghanistan and Iran these are available as Kulcha-e-Khataye. (source: WIKI)
I made the cookies in two batches. The first one was baked at 175°C, which cracked so much. So for the next batch, I baked them at 160°C for more time and the batch was perfect. With slight cracks, these cookies were so rich and crisp and so flavourful. This is so much better than the cookies we make with butter and vanilla. This is so Indian with the ghee and cardamom and pistachios. I am so glad that I tried this. Sending this to Kid’s Delight – Cakes and Cookies hosted by Vidya and started by Srivalli.
Recipe Source: Nishamadhulika
Makes 3 Dozen Biscuits
Maida – 200 gm
Besan/ Chickpea Flour – 50 gm
Sooji / Semolina – 50 gm
Baking Powder – 1 tsp
Powdered Sugar – 200 gm
Ghee – 200 ml
Cardamom Powder – 1 tsp
Preheat oven to 160°C.
In a bowl add powdered sugar, ghee and cardamom powder.
With a whisk cream them together.
Add the maida, besan, sooji and baking powder and mix to form a thick crumbly dough.
Take a small portion of it, roll it into a ball and arrange on a greased baking tray.
Add some chopped pistachios on top.
Bake for 15 – 20 minutes until the bottom is slightly golden.
Remove from oven and allow it to cool on tray for 10 minutes.
Gently remove the cookies from the tray and cool completely on wire rack.
Store in air tight jar.
This is part of the Bake-a-thon 2016
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