3 Flour Nankhatai Shortbread Cookie
3 Flour Nankhatai Shortbread Cookie is a traditional Indian cookie that stands unparalleled to the modern-day cookies. It is crumbly crispy and bursts with natural flavors of ghee and cardamom
Ingredients
- ½ cup whole wheat flour atta (65gm)
- ½ cup all purpose flour maida ( 55 gm)
- ¼ cup chickpea flour besan (30gm)
- ½ cup powdered sugar (100gm0
- ½ cup ghee (80gm)
- ¼ tsp baking powder
- A pinch of salt
- ½ tsp cardamom powder
- Almonds pistachio for garnish
Instructions
Preparation
- All required ingredients must be at room temperature.
- Line a baking tray with parchment paper.
Dry Ingredients
- In a separate bowl sift whole wheat flour, all purpose flour and chickpea flour, salt and baking powder . Add cardamom powder.
Making the Dough
- Firstly, beat ghee till light and creamy. The ghee should be semi solid, not melted.
- Then to this add powdered sugar and beat again.
- Add the sifted flour mixture to the sugar-ghee mixture.
- Now, lightly fold in everything till the mixture comes together to form a dough.
- Alternatively, you could just mix ghee into the bowl of all the dry ingredients and mix to form a crumbly dough.
- Finally, cover and refrigerate the Nankhatai for 10 minutes
Shaping the Nankhatai
- Firstly preheat oven at 170 degrees Celsius.
- Then, take small portions of Nankhatai dough and roll it between your palms to form smooth ball.
- Place these balls on lined baking tray leaving gaps.
- Now using a knife make a cross mark impression on each Nankhatai.
- Lastly, place an almond piece on the cross mark and lightly push it to embed it in the dough. The cookie ball will consequently get slightly flatter. This is what we want, exactly.
Baking the Nankhatai Cookie
- Bake in the preheated oven at 170°C for 12 minutes on the middle shelf. (Temperature may vary oven to oven.) . Thereafter, eye ball on the cookie and bake for a few more minutes till you get a slightly brownish color Nankhatai . Very important step!
- Once baked, take the cookies out from oven and cool on wire rack.
- Store in air tight container only when the Nankhatai are cooled down.
- This dough will fetch around 15 -18 bitesize cookies.
How to serve Nankhatai Cookie
- Serve with a cup of hot tea. or milk.
Notes
- All ingredients must be at room temperature.
- Make sure to preheat the oven.
- Leave enough space for Nankhatai to expand without sticking to each other.
- If dough is too crumbly add a bit of more ghee.