Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup clarified butter (ghee)
- 1/2 cup powdered sugar
- 1/4 tsp baking powder
- 1/4 tsp cardamom powder
- A pinch of salt
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Baking tray
- Parchment paper
Step-by-step instructions:
a. Preheat the oven to 350°F (180°C).
b. In a mixing bowl, combine the flour, baking powder, cardamom powder, and salt. Mix well.
c. In another bowl, cream the clarified butter and powdered sugar until light and fluffy.
d. Add the dry ingredients to the butter-sugar mixture and mix until a soft dough forms.
e. Divide the dough into small balls and flatten them slightly.
f. Place the flattened balls on a baking tray lined with parchment paper.
g. Bake for 15-20 minutes or until the edges turn golden brown.
h. Remove from the oven and let them cool on the tray for 5 minutes.
i. Transfer the nankhatai to a wire rack to cool completely.
j. Serve and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes 12-15 nankhatai
Nutritional information:
Calories: 120 per serving
Fat: 8g
Carbohydrates: 11g
Protein: 1g
Substitutions for ingredients:
- You can use regular butter instead of clarified butter (ghee).
- You can use whole wheat flour instead of all-purpose flour.
Variations:
- Add chopped nuts like almonds, pistachios, or cashews to the dough for a crunchy texture.
- Add saffron strands or rose water for a fragrant flavor.
Tips and tricks:
- Make sure the butter and sugar are creamed well to get a light and fluffy texture.
- Do not overmix the dough as it can make the nankhatai tough.
- Let the nankhatai cool completely before storing them.
Storage instructions:
Store the nankhatai in an airtight container at room temperature for up to a week.
Reheating instructions:
You can reheat the nankhatai in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Arrange the nankhatai on a platter and sprinkle some powdered sugar on top.
Garnishes:
Garnish with chopped nuts or edible flowers.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Nankhatai is usually served as a snack or dessert on its own.
Troubleshooting advice:
- If the nankhatai dough is too dry, add a tablespoon of milk to make it soft.
- If the nankhatai is too hard, reduce the baking time.
Food safety advice:
Make sure to use fresh ingredients and store the nankhatai in an airtight container to prevent contamination.
Food history:
Nankhatai is a popular Indian shortbread cookie that originated in the city of Surat in Gujarat.
Flavor profiles:
Nankhatai has a buttery, crumbly texture and a sweet, aromatic flavor with hints of cardamom.
Serving suggestions:
Serve nankhatai as a snack or dessert with a cup of hot tea or coffee.
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Region: Indian