Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup semolina
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup mango pulp
- 1/4 tsp baking powder
- 1/4 tsp cardamom powder
- A pinch of salt
Special equipment needed:
- Mixing bowl
- Electric mixer or whisk
- Baking tray
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, combine the all-purpose flour, semolina, baking powder, cardamom powder, and salt. Mix well.
3. In another mixing bowl, cream the softened butter and powdered sugar until light and fluffy.
4. Add the mango pulp to the butter-sugar mixture and mix well.
5. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
6. Divide the dough into small balls and flatten them slightly.
7. Place the flattened dough balls on a baking tray lined with parchment paper.
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 tray 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:
- Oven temperature: 350°F (180°C)
Serving size:
- This recipe makes about 12-15 nankhatai.
Nutritional information:
- Calories: 150 kcal
- Fat: 8 g
- Carbohydrates: 18 g
- Protein: 2 g
Substitutions for ingredients:
- You can use ghee instead of butter.
- You can use wheat flour instead of all-purpose flour.
Variations:
- You can add chopped nuts like almonds or pistachios to the dough.
- You can add saffron strands to the dough for a more aromatic flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Do not overmix the dough as it can make the nankhatai tough.
- Let the nankhatai cool completely before storing them in an airtight container.
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 oven for a few minutes before serving.
Presentation ideas:
- Serve the nankhatai on a platter with a sprinkle of powdered sugar on top.
Garnishes:
- You can garnish the nankhatai with chopped nuts or dried fruits.
Pairings:
- Serve the nankhatai with a cup of hot tea or coffee.
Suggested side dishes:
- You can serve the nankhatai with fresh fruit or yogurt.
Troubleshooting advice:
- If the nankhatai are too dry, add a little more mango pulp to the dough.
- If the nankhatai are too soft, bake them for a few more minutes.
Food safety advice:
- Make sure to use clean and dry utensils while making the dough.
- Store the nankhatai in an airtight container to prevent moisture.
Food history:
- Nankhatai is a popular Indian shortbread cookie that originated in Surat, Gujarat.
Flavor profiles:
- The mango nankhatai has a sweet and fruity flavor with a hint of cardamom.
Serving suggestions:
- Serve the nankhatai as a dessert or snack.
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Region: Indian