Recipe: Delicious Nankathai/Butter cookies/Ghee Biscuits

Myrtle Mendoza
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Recipe: Delicious Nankathai/Butter cookies/Ghee Biscuits
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Recipe: Delicious Nankathai/Butter cookies/Ghee Biscuits Delicious, fresh and tasty.

Nankathai/Butter cookies/Ghee Biscuits. Nankhatai can be called as Indian shortbread cookies or biscuits. Nankhatai are traditional Indian shortbread cookies made with all-purpose flour, semolina, sugar and ghee. There are so many variations of nankhatais and can be made with different combinations of flour.

This one is the basic ghee biscuit which we can make it with three ingredients which is readily available all the time.

Yesterday I spoke to my friend Kani and was asking about what she is gonna make for this Diwali.

Biscuit is a term used for a vari.

You can cook Nankathai/Butter cookies/Ghee Biscuits using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Nankathai/Butter cookies/Ghee Biscuits

  1. Prepare 1 cup of Maida/ All purpose flour.

  2. You need 1/2 cup of ghee.

  3. You need 1/2 cup of powdered sugar.

  4. You need 1 tsp of vanilla Essence.

  5. Prepare 1/2 tsp of Cardamom powder.

  6. It’s 2 tsp of fine rava.

  7. You need 1 pinch of salt.

  8. You need 1/2 tsp of baking powder.

  9. It’s 1/4 tsp of baking soda.

  10. It’s 25 of Cherries (halved) or raisins.

Take ghee and powdered sugar in a mixing bowl.

Whisk till pale and creamy with a hand whisk.

Sieve flour, baking powder and baking soda.

Mix well with a spatula and form into a soft dough.

Nankathai/Butter cookies/Ghee Biscuits instructions

  1. Take ghee and powdered sugar in a mixing bowl. Whisk till pale and creamy with a hand whisk..

  2. Add rava, cardamom powder, salt. Sieve flour, baking powder and baking soda. Mix well with a spatula and form into a soft dough..

  3. Take a small portion and roll between palms and press a little flat on a baking tray. Leave space between each cookies to expand. Press cherries/rasins in the middle of each cookie..

  4. Bake in a preheated oven at 180°C for 15 minutes. It will be soft when taken out of oven and hardens on cooling. Cool on a wire rack and store in airtight container..

Take a small portion and roll between palms and press a little flat.

Do not change the ratio of butter/ghee and all other ingredients.

It is critical for crunchiness of the cookies.

To prevent the nan-khatai from turning flat, make sure that butter or ghee is not completely melted.

Nankhatai also called Indian shortbread cookies or biscuits.