Nankhatai

Classic Indian tea biscuits that are crunchy on the outside yet soft and buttery on the inside. A real treat!

These are a family favorite and I suspect they might become one for you as well! I love the texture of these cookies and how they soften up when dipped in a nice cup of tea. The flavor of the almonds really brings a nice depth to these simple cookies.

Nankhatai are shortbread biscuits popular in much of India. The word Nankhatai is derived from the word 'Naan' meaning bread and "Khatai" meaning Biscuit.

Prep Time: 15 minutes

Cook Time: 15-18 minutes

Yield: 16 cookies

Ingredients

1 cups all purpose flour (maida)

1/2 cup gram flour (besan)

¾ cup clarified butter (ghee)

2 tbsps semolina (suji)

1/2 tsp baking powder

3/4 cup granulated white sugar

1/4 tsp cardamom powder (elaichi)

1/8 tsp salt - optional

Steps

1. In a bowl add the flour, baking soda, sugar, cardamom powder, and salt

2. Mix well and set aside

3. In a separate large bowl add the ghee and sugar and beat them for a few minutes till well mixed

4. Add in the dry ingredients to the ghee mixture to form a soft dough. Note I have not added any water or milk for the dough. The ghee binds everything together really well!

5. Cover the dough and keep in the fridge for at least 10 minutes or until dough is cold to the touch

6. Preheat the oven for 350 degree F

7. Form 16 golf size balls from the dough and place on a baking tray lined with parchment paper, at least 1 inch apart

8. Bake the cookies on the middle rack of your oven for 15 to to 18 minutes or until fine cracks have formed on the top. Cookies should be a light golden on the bottom

9. Allow the cookies to cool down for 15 minutes before eating

Enjoy!