Friday, November 23, 2018

NANKATAI / NANKHATAI / CARDAMOM FLAVOURED COOKIES


Nankhatais are basically shortbread biscuits flavoured with cardamom originating from the Indian subcontinent and very popular in India and Pakistan.
The word Nankhatai is derived from Persian word "Naan" meaning bread and "Khatai" from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called "Kulcha-e-Khataye." (Info- Wikipedia)
Nankhatais are very popular in Sindhi homes too. We usually make them during Sataen / Satam festival in the month of Shravan along with many other goodies.


Ingredients:
Maida ............. 1 cup
Icing sugar ..... 1/2 cup (if you like it too sweet add 1 tbsp more)
Desi ghee ....... 1/2 cup
Cardamom powder ... 1/4 tsp
Baking soda ...... 1 pinch
Salt .............. 1 pinch (optional - it actually balances the taste of all the sweet dishes)
Pistachios ..... 1 tbsp (sliced)

Method:

Collect all the ingredients and bring to room temperature.






In a bowl mix together Desi ghee and icing sugar.







Keep whisking until they are well blended.






Now tip in the cardamom powder, salt and baking soda.







Spoon in the maida little by little and keep whisking until all the maida is used up.






Knead the mixture lightly with your hands.







Take a small portion and make a round ball. Flatten it. Put the sliced pistachios on it and press lightly. Make all the nankhatais and place them on a greased baking tray.






Bake them in a pre-heated oven at 200 C for 18 to 20 minutes.





Remove the tray from the oven and allow the nankhatais to cool well. Store them in an air tight container.






8 comments:

  1. Those cookies look so cute and perfect for the holidays. I have some fresh cardamon pods - maybe I shall use them in this recipe!

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    Replies
    1. Thanks Heidi.. make and enjoy the Indian cookies.

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  2. Nankhatai looks delicious and mouth melting. I wish I could grab one from the picture. Lovely share.

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  3. I love your presentation with the detailed recipe. Lovely picture with the teapot. I love nankatai but never made them.Thanks for your recipe. I may try to make them soon.

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    Replies
    1. Thanks for liking the recipe and presentation Mina.

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  4. I simply love the melt in the mouth texture of nankhatai. I've made them with butter, will have to try baking them with ghee.

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    Replies
    1. Thanks Mayuri. My mom always made them with ghee. I have even tried using ghee in the cakes replacing butter. It works well

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