Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup ghee (clarified butter)
- 1/4 cup semolina
- 1/4 tsp baking powder
- 1/4 tsp cardamom powder
- 1/4 tsp rose essence
- A pinch of salt
- A few drops of red food coloring (optional)
Special equipment needed:
- Mixing bowl
- Hand mixer or stand mixer
- Baking tray
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a mixing bowl, add the ghee and powdered sugar. Mix well until creamy and smooth.
3. Sift the all-purpose flour, semolina, baking powder, and salt into the bowl. Add cardamom powder, rose essence, and red food coloring (if using). Mix well to form a soft dough.
4. Divide the dough into equal-sized balls and flatten them slightly. Place them on a baking tray lined with parchment paper.
5. Bake the nankhatai in the preheated oven for 15-20 minutes or until the edges turn golden brown.
6. Remove the tray from the oven and let the nankhatai cool on the tray for 5 minutes.
7. Transfer the nankhatai to a wire rack and let them cool completely.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes about 12-15 rose nankhatai.
Nutritional information:
Calories per serving: 120
Fat: 7g
Carbohydrates: 13g
Protein: 1g
Sodium: 20mg
Sugar: 5g
Substitutions for ingredients:
- You can use wheat flour instead of all-purpose flour.
- You can use butter instead of ghee.
- You can use almond flour instead of semolina.
Variations:
- You can add chopped nuts like almonds, pistachios, or cashews to the dough.
- You can add saffron strands instead of rose essence.
- You can add chocolate chips to the dough for a chocolatey twist.
Tips and tricks:
- Make sure the ghee is at room temperature before mixing it with the powdered sugar.
- Do not overmix the dough, or the nankhatai will turn out hard.
- You can store the nankhatai in an airtight container 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 a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
Arrange the nankhatai on a plate and sprinkle some powdered sugar on top. You can also garnish them with chopped nuts or rose petals.
Garnishes:
Chopped nuts, rose petals, powdered sugar.
Pairings:
Tea, coffee, milk.
Suggested side dishes:
Fruit salad, yogurt.
Troubleshooting advice:
- If the dough is too dry, add a little more ghee or milk.
- If the nankhatai turn out too hard, reduce the baking time or temperature.
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, ghee, sugar, and cardamom powder. Rose nankhatai is a variation of this classic recipe that adds a floral twist to the traditional flavors.
Flavor profiles:
Rose nankhatai has a delicate floral flavor with hints of cardamom and buttery goodness.
Serving suggestions:
Serve the rose nankhatai with a hot cup of tea or coffee for a perfect tea-time snack.
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Region: Indian