Nankhatai
Light and crumbly, these cardamom and rose flavoured Indian shortbread cookies, aka Nankhatai are truly a delectable treat!
Servings: 18 Cookies
Calories: 125kcal
Ingredients
- 150 gms Butter, slightly softened
- 100 gms Fine sugar
- 1 1/4 cup All purpose flour
- 1/3 cup Semolina/ sooji
- 1 tsp Dried rose petals, slightly crushed
- 1/2 tsp Cardamom powder
- 2 tsp Pistachio, roughly chopped plus extra for sprinkling on top
Instructions
- Cream butter and sugar in a large bowl till light and fluffy.
- Stir in the all purpose flour, semolina/ sooji, cardamon powder, dried rose petals and chopped pistachio. Combine well and refrigerate the dough for 20-30 minutes for the dough to firm a bit.
- Preheat your oven to 180C. Line a baking tray with parchment paper or silpat.
- Shape the chilled dough into small balls and flatten them slightly. Making cross wise cuts on each dough ball using a knife.
- Place them on the cookie sheet. Sprinkle some chopped pistachios on top and bake for 12-15 minutes or until they are light golden.
- Carefully transfer the cookies to a cooling rack. They will be soft but will firm up as they cool. Enjoy!
Nutrition
Serving: 1Cookie | Calories: 125kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 54mg | Potassium: 18mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 208IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 1mg