Skip to main content

Nankhatai /Indian Short bread Cookies



Nankhatais are mouth melting short bread cookies popular in India and Pakistan.There are so many versions of nankhatais available and already I have shared a version here.

Coming to the recipe it uses ghee and flavored with cardamom powder.These cookies are so yummy and mouth melting,perfect with a cup of tea.This recipe is off to Bake-A-Thon .



                                                                        
                                                                 Nankhatai/Indian Flavored Cookies


                                                                  
   Basic Information

   Preparation time 15 minutes
   Cooking time 12-14 minutes
   Makes 15 cookies
    


  Ingredients



Ingredient
Quantity
All purpose flour/maida
1cup
Powdered sugar
1/2 cup
Ghee/Nei
1/2 cup
Baking powder
1/4 tsp 
Salt1/8 tsp
Cardamom powder/ellakai1/4 tsp
Pistachios(coarsely powdered)4-5 (for granishing)

  
  Method 
  • In a bowl take the all purpose flour,powdered sugar,salt,baking powder and cardamom powder,mix it well.

  • To this add the the ghee and mix it well.Now it looks crumbly.

  • Now with hands gently knead it well to dough without adding any water or milk.Now divide the dough to 15 equal portions.Smooth out each portion and slightly flatten it, arrange it on a lined baking tray.With a knife make a cross on the flatten dough.

  • Meanwhile preheat the oven at 375F.Keep the pistachios on top of the cross.Bake it in the preheated oven for 12-15 minutes or till the cookies become nice and golden color at the top.

  • After cooling store it in an air tight container.Serve with tea.



  • Do not add any water while mixing the flour,if you feel the dough is slightly loose keep it in the refrigerator for 10 minutes
  • Here I didn't flatten the dough much,if you want you can flatten it and make.
  •  Finely chopped almond or cashews can be topped..


Enjoy......................................................



Bake-a-thon 2015 












Sumber http://www.naliniscooking.com

Comments

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...

Masoor Dhal Masal Vadai

For this month cooking secretly,I am paired up with Sangee Vijay of  Spicy Treats .She gave me masoor dhal and mint as secret ingredients and used both them.For the first time I tried masal vadai using masoor dhal along with split yellow peas.The vadai came out so crispy and delicious,lets move on to the recipe.............................. Masoor Dhal Masal Vadai      Basic Information    Soaking time 2-3 hours    Preparation time 15 minutes    Cooking time 15-20 minutes    Makes  12 vadais          Ingredients Ingredient Quantity Masoor Dhal 1/2 cup Split peas/pattani paruppu 2 tbs Green chilly/pachamilagai 2 Red chilly /varamilagai 1 Ginger/inji 1 inch Garlic/poondu 2 cloves Onion(finely chopped) 1(big size) Curry leaves/karivepillai 1 sprig (chopped) Coriander leaves 2-3 tb...

Vegetable Biriyani - Pressure Cooker Method

Coming to day 3 of Blogging Marathon#62 under the theme quick dishes I am sharing a one pot meal.This biriyani can be made in 30 minutes if the veggies are chopped and kept or even frozen veggies can also be used. As I have the habit of chopping veggies for the next day cooking this takes only 20-25 minutes of cooking.Also I use the boiling hot water to cook the rice faster.When the rice is cooking in the pressure cooker you can make either a simple raita or an egg omelette to pair up with this biriyani.                                                                                                                                  ...