Nankhatai (Indian Shortbread Cookies)
by Leena Kohli (@leenakohli)Here is a recipe for eggless, flaky, crunchy, teatime cookies that are sure to be a delight. These cookies, which are similar to Indian shortbread, are made with a combination of oil and flour for a rich and flavorful taste. The dough is rolled out and cut into desired shapes, then baked until golden and crispy. These cookies are perfect for snacking, gifting, or serving at parties.
Ingredients
- 7tbspOil
- 1/2cupSugar
- 1cupAll-Purpose Flour (Maida)
- 1/2cupGram Flour (Besan)
- 1tbspSemolina (Suji)
- 1pinchSalt
- 1/4tspBaking Powder
- 1/2tspGreen Cardamom Powder
- Stands of Saffron (few)(optional)
Method
Grind sugar in a grinder.
In a large mixing bowl, blend oil and sugar together for 2-3 minutes until smooth and fluffy.
In a separate bowl, whisk together the all-purpose flour (maida), gram flour (besan), semolina (suji), salt and baking powder.
Gradually add the flour mixture to the sugar mixture.
Gently combine and bind the flour with your fingers to form a dough. (Do not knead the dough).
Wrap the dough in cling film and refrigerate it for 10 minutes.
Take a small portion of the mixture, make a round/rectangle shape and slightly flatten it on your palm, and press lightly in the center with your finger.
Make and arrange all the cookies on a baking tray lined with baking or parchment paper.
Bake the cookies at 140 degrees for 15-20 minutes until they are slightly golden.
Place the baked cookies on a wire rack to cool completely.
Store in an airtight jar and keep it at room temperature.
Tips & Tricks
I used a Halogen oven to bake Nankhatai. This oven does not require preheating and is an energy-efficient and healthy alternative to a conventional oven.
If you are using an oven, preheat the oven for 15 minutes and bake the cookies at 160 degrees celsius for about 20-25 minutes or till light golden.
If you are using a microwave, then preheat on convection mode for 10 minutes to bake the cookies at 170 degrees celsius for about 15-20 minutes or till light golden.
Oven temperatures vary, so it may take less or more time. Make sure you keep an eye on your cookies while they’re baking.
You can blend oil and sugar with a hand whisker instead of a blender.
I have used oil for making cookies. You can use ghee instead of oil.
You can add more sugar if you want the cookies to be a bit sweeter.
Reviews
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Leena Kohli
(@leenakohli)
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