Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup coconut flour
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/2 cup desiccated coconut
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp cardamom powder
- 2 tbsp milk
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, cream together the softened butter and powdered sugar using a hand mixer or stand mixer until light and fluffy.
3. Add the all-purpose flour, coconut flour, desiccated coconut, baking powder, baking soda, salt, and cardamom powder to the mixing bowl. Mix until the ingredients are well combined.
4. Add the milk to the mixing bowl and mix until the dough comes together.
5. Divide the dough into small portions and shape them into round balls.
6. Place the dough balls onto a baking sheet lined with parchment paper.
7. Flatten the dough balls slightly with your fingers.
8. Bake the nankhatai in the preheated oven for 15-20 minutes or until the edges turn golden brown.
9. Remove the nankhatai from the oven and let them cool on the baking sheet for 5 minutes.
10. Transfer the nankhatai to a wire rack and let them cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12-15 nankhatai
Nutritional information:
Calories per serving: 150
Total fat: 9g
Saturated fat: 6g
Cholesterol: 20mg
Sodium: 75mg
Total carbohydrate: 16g
Dietary fiber: 1g
Total sugars: 6g
Protein: 2g
Substitutions for ingredients:
- You can use ghee instead of butter for a more traditional flavor.
- If you don't have coconut flour, you can use all-purpose flour instead.
- You can use almond flour instead of all-purpose flour for a gluten-free version.
- You can use coconut sugar instead of powdered sugar for a healthier option.
Variations:
- You can add chopped nuts like almonds or pistachios to the dough for added texture.
- You can add saffron strands to the dough for a fragrant flavor.
- You can add a few drops of rose water to the dough for a floral flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the powdered sugar.
- Don't overmix the dough as it can make the nankhatai tough.
- If the dough is too dry, add a little more milk to bring it together.
- If the dough is too wet, add a little more flour to make it easier to handle.
- Store the nankhatai in an airtight container at room temperature for up to a week.
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 the microwave for a few seconds or in a preheated oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
Serve the nankhatai on a platter with a dusting of powdered sugar and a sprinkle of desiccated coconut.
Garnishes:
Garnish the nankhatai with chopped nuts or a sprinkle of saffron strands.
Pairings:
Serve the nankhatai with a cup of masala chai or coffee.
Suggested side dishes:
Nankhatai is usually served as a snack or dessert on its own.
Troubleshooting advice:
- If the nankhatai are too crumbly, it means the dough was too dry. Add a little more milk to the dough to make it more moist.
- If the nankhatai are too hard, it means they were overbaked. Reduce the baking time by a few minutes next time.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling the dough.
Food history:
Nankhatai is a popular Indian shortbread cookie that originated in Surat, Gujarat. It is made with flour, sugar, ghee, and cardamom powder.
Flavor profiles:
Coconut nankhatai has a sweet, nutty, and slightly floral flavor with a hint of cardamom.
Serving suggestions:
Serve the nankhatai as a snack or dessert with a cup of tea or coffee.
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Region: Indian