Nankhatai (Indian Shortbread Cookies) step-by-step recipe with photos.
Nankhatai is Indian shortbread cookies flavoured with cardamom. I guess every kid in India has grown up eating these amazingly delicious cookies that are available in most bakeries and sweet shops. Nankhatai is a very popular tea time snack and is loved by everyone in the family. I still remember my mom baking batches of these little bites of deliciousness in her tiny little oven which would hold just 5-6 cookies at a time.
The history behind the origin of these cookies is rather interesting. Nankhatai is believed to have originated in Surat in the 16th century, the time when Dutch and Indians were the important spice traders. A Dutch couple set up a bakery in Surat to meet the needs of local Dutch residents. When the Dutch left India, they handed over the bakery to an Iranian. The bakery biscuits were disliked by the locals. To save his business he started selling dried bread at low prices. It became so popular that he started drying the bread before selling it. With time, his experimentation with bread ultimately gave birth to Nankhatai. Source: wiki
These tasty cookies are ready in less than 30 minutes and can be stored in an air-tight container for up to 10 days. Here goes the recipe for these slightly different, egg-free cookies...
For more eggless cakes and cookies recipes, click here.
Nankhatai (Indian Shortbread Cookies) step-by-step recipe with photos
1. Take powdered sugar and ghee in a large bowl
2. Whisk them until creamy
3. Add yogurt and whisk again
4. Add vanilla extract and mix well
5. Add dry ingredients and mix well
6. Knead into a soft dough
7. Form round shapes, place on lined tray and press some chopped pistachio