Light and crumbly, these melt- in- your -mouth, cardamom and rose flavoured Indian shortbread cookies, aka Nankhatai are truly a delectable treat!
According to WIKIPEDIA, these eggless cookies are derived from the Persian word “naan” meaning bread and “khatai”, an Afgan word for biscuits. Their rich sweet buttery taste has made them supremely popular. Being eggless also contributes to their larger appeal. And so they make it to our festive tables in most Indian homes especially during Diwali.
Now to the recipe, nankhatai are typically made with all purpose flour, ghee and sugar. They are lightly spiced with cardamom and sometimes saffron too. Nuts like pistachios or almonds are sprinkled on top. Dried rose petals are used in this recipe as I just love that flavour. A small portion of sooji/semolina is mixed in the flour to add texture. This also makes the nankhatai a bit crispy.
Ghee is an important ingredient here as it imparts its unique nutty flavour and aroma. Having said that, you can use butter too. I ran out of ghee, so butter was used here. Unsalted is recommended but I really don’t mind using the salted variety sometimes. We quite enjoy the sweet savoury taste in our bakes. Honestly, I think it is alright to deviate from the authentic recipes to pander to your tastes and preferences.
- You can use butter or ghee to make nankhatai. Though unsalted butter is recommended, I do use salt sometimes.
- Because of the high-fat content here, the dough is refrigerated for 30 minutes or so. This ensures that the cookies don’t spread out much.
- If you don’t want to add sooji or semolina to the dough, simply add the same quantity of all-purpose flour or besan ( chickpea flour).
- Please make sure you’re using fine sugar. Just grind some regular granulated sugar in your coffee grinder to make it fine.
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