Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup ghee (clarified butter)
- 1/2 cup powdered sugar
- 1/4 cup Nutella
- 1/4 tsp baking powder
- 1/4 tsp cardamom powder
- Pinch of salt
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, combine ghee and powdered sugar. Beat with a hand mixer or stand mixer until light and fluffy.
3. Add Nutella to the mixture and beat until well combined.
4. In a separate bowl, sift together flour, baking powder, cardamom powder, and salt.
5. Gradually add the flour mixture to the Nutella mixture and mix until a soft dough forms.
6. Divide the dough into equal portions and shape them into small balls.
7. Place the balls on a baking sheet lined with parchment paper, leaving some space between them.
8. Gently press down on each ball to flatten it slightly.
9. Bake for 15-18 minutes or until the edges turn golden brown.
10. Remove from the oven and let the nankhatai cool on the baking sheet for 5 minutes.
11. Transfer the nankhatai to a wire rack and let them cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 15-18 minutes
Total time: 30-35 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes about 12-15 Nutella nankhatai.
Nutritional information:
Each Nutella nankhatai contains approximately 120 calories, 8g fat, 11g carbohydrates, 1g protein, and 7g sugar.
Substitutions for ingredients:
- You can use unsalted butter instead of ghee.
- You can use almond flour or whole wheat flour instead of all-purpose flour.
- You can use any other chocolate spread instead of Nutella.
Variations:
- You can add chopped nuts or chocolate chips to the dough for added texture and flavor.
- You can sprinkle some powdered sugar or cocoa powder on top of the nankhatai before serving.
Tips and tricks:
- Make sure the ghee is at room temperature before using it in the recipe.
- 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 Nutella nankhatai in an airtight container at room temperature for up to a week.
Reheating instructions:
You can microwave the nankhatai for a few seconds to warm them up before serving.
Presentation ideas:
Arrange the Nutella nankhatai on a plate and dust them with powdered sugar or cocoa powder. You can also serve them with a cup of hot tea or coffee.
Garnishes:
You can garnish the Nutella nankhatai with chopped nuts or chocolate chips.
Pairings:
These Nutella nankhatai pair well with a cup of hot tea or coffee.
Suggested side dishes:
These Nutella nankhatai can be served as a snack or dessert on their own.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk to it.
- If the nankhatai are too soft, bake them for a few more minutes.
- If the nankhatai are too hard, reduce the baking 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 the 16th century during the Mughal era.
Flavor profiles:
These Nutella nankhatai have a rich, chocolatey flavor with a hint of cardamom.
Serving suggestions:
Serve these Nutella nankhatai as a snack or dessert with a cup of hot tea or coffee.
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Region: Indian