perfect nankhatai recipe | @Aminalimdawala #mykitchenmalawi
Recipe Information
Nankhatai
Cultural Context
Nankhatai, a traditional Indian cookie, is believed to have originated in the 16th century during the Mughal era. These delightful shortbread cookies are often enjoyed with tea and are a staple in Indian households, especially during festivals and celebrations. Today, Nankhatai has gained popularity beyond India, with various adaptations worldwide, reflecting local flavors and ingredients.
ghee
🥗Healthier: coconut oil
💰Cheaper: butter
Coconut oil is a healthier fat option.
all-purpose flour
🥗Healthier: whole wheat flour
💰Cheaper: none
Whole wheat flour adds fiber and nutrients.
powdered sugar
🥗Healthier: coconut sugar
💰Cheaper: granulated sugar
Coconut sugar has a lower glycemic index.
cashews
🥗Healthier: walnuts
💰Cheaper: peanuts
Walnuts provide omega-3 fatty acids.
Preheat the oven to 180°C (350°F).
Sift together white flour, baking powder, semolina, and salt in a bowl.
Cream ghee and icing sugar in a separate bowl until light and fluffy.
Add elaichi powder and zaifr powder to the creamed mixture, mixing well.
Gradually combine the dry ingredients with the creamed mixture until a dough forms.
Divide the dough into small balls and flatten slightly.
Place the flattened dough on a baking tray lined with parchment paper.
Sprinkle chopped almonds on top of the cookies if desired.
Bake for 15-20 minutes or until the edges are golden brown.
Remove from the oven and let cool on a wire rack.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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