Today we’re going to show you how to whip up some delicious nankhatai cookies in your own kitchen! These Indian shortbread cookies are perfect for any occasion, and they’ll keep your sweet tooth satisfied for days to come.
First up, we have a recipe for Khasta nankhatai. These cookies are especially crispy and flaky, perfect for munching on a lazy afternoon. To make them, you will need:
– 1 cup all-purpose flour
– 1/4 cup semolina
– 1/4 cup gram flour
– 1/2 cup unsalted butter (at room temperature)
– 1/2 cup powdered sugar
– 1/4 tsp baking powder
– 1/4 tsp baking soda
– A pinch of salt
– 1/4 tsp cardamom powder
– 1 tbsp milk
To start off, preheat your oven to 350°F. Mix together the flour, semolina, gram flour, baking powder, baking soda, salt, and cardamom powder in a bowl. Set it aside for now. In another bowl, cream together the butter and sugar until it becomes light and fluffy. Add the dry ingredients to this bowl and mix everything together until it forms a soft dough. Add one tablespoon of milk to help bring the dough together.
Next, roll the dough into balls and place them on a baking tray lined with parchment paper. Leave enough space between each ball to allow them to spread out while baking. Bake the cookies for 15-18 minutes, or until they turn a light golden brown. Don’t overbake them or else they will become too hard.
Once they’re done, take them out of the oven and let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely. Serve them with a hot cup of tea or coffee, and enjoy the crispy goodness!
If you’re looking for a healthier option, you can try making some Atta nankhatai instead. These cookies are made with whole wheat flour, so they are packed with fiber and other nutrients. Here’s what you’ll need:
– 1 cup whole wheat flour
– 1/4 cup besan (gram flour)
– 1/2 cup unsalted butter (at room temperature)
– 1/2 cup powdered sugar
– 1/4 tsp baking powder
– 1/4 tsp baking soda
– A pinch of salt
– 1/4 tsp cardamom powder
– 2 tbsp milk
Start by preheating your oven to 350°F. Mix the whole wheat flour, besan, baking powder, baking soda, salt, and cardamom powder in a bowl. Set it aside. In another bowl, cream together the butter and sugar until it becomes light and fluffy. Add the dry ingredients to this bowl and mix everything together until it forms a soft dough. Add two tablespoons of milk to bring the dough together.
Roll the dough into balls and place them on a baking tray lined with parchment paper. Bake the cookies for 15-18 minutes, or until they turn light golden brown. Once they’re done, let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Enjoy the healthy, nutty flavor of these cookies with your afternoon tea or coffee. You won’t even notice that they’re healthy!
Last but not least, we have a recipe for Chocolate Nankhatai. These cookies are perfect for satisfying your sweet tooth when you’re craving something extra special. Here’s what you’ll need:
– 1 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/2 cup unsalted butter (at room temperature)
– 1/2 cup powdered sugar
– 1/4 tsp baking powder
– 1/4 tsp baking soda
– A pinch of salt
– 1/4 tsp vanilla extract
– 1 tbsp milk
Preheat your oven to 350°F. Mix together the flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Set it aside. In another bowl, cream together the butter and sugar until it becomes light and fluffy. Add the dry ingredients to this bowl and mix everything together until it forms a soft dough. Add the vanilla extract and milk to bring the dough together.
Roll the dough into balls and place them on a baking tray lined with parchment paper. Bake the cookies for 15-18 minutes, or until they’re firm to the touch. Let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these crispy, chocolatey cookies with a cold glass of milk or a hot cup of coffee. They’re perfect for any time of day!
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