Recipe: at dinner Coconut Cardamom Nankhatai
Recipe: at dinner Coconut Cardamom Nankhatai Delicious, fresh and tasty.
Coconut Cardamom Nankhatai. Cococnut nankhatai is an eggless light and crispy cookie that can be served with an hot tea or coffee. Adding desiccated coconut gives nice flavour of coconut. These light and flaky shortbread, flavoured with or without cardamom and/or vanilla will just melt away in your mouth.
It is mildly flavored with cardamom.
A halved almond or a cashew nut on top adds to the crunchy bite.
Coconut Nankhatai is a variation of this basic recipe and is sure to be relished by coconut-lovers.
You can have Coconut Cardamom Nankhatai using 5 ingredients and 1 steps. Here is how you cook that.
Ingredients of Coconut Cardamom Nankhatai
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Prepare 1 cup of coconut.
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It’s 1 cup of all purpose flour.
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Prepare 1 cup of powder sugar.
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You need as needed of Ghee.
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It’s 1 tsp of Elaichi crushed.
Nankhatai is basically an Indian version of biscuit or I should say "Cookie" :-).
This cookie is made with coconut, all-purpose flour, besan, semolina, ghee/butter, cardamom, and saffron.
If you don't like coconut then you can opt-out of that.
In a grinder, grind together the sugar, crushed cardamom seeds and saffron.
Coconut Cardamom Nankhatai instructions
- Mix all item combine and Knead it properly then prepare small size biscuit and put in preheated microwave for 12 to 14 mins..
Grind to a fine powder and set aside.
Sift all the dry ingredients into a large mixing bowl.
To this add the sugar mixture.
Green cardamom has more floral notes, perfect for these cookies.
Black cardamom has a more smoky flavor, and it better suited to more savory dishes like Biryani and Chicken Korma.
