NANKHATAI ( INDIAN BUTTER/GHEE COOKIES)

NANKHATAI (INDIAN BUTTER/GHEE COOKIES)

Indian shortbread biscuits made with butter or clarified butter. These are my most favourite cookies. very soft, crispy and superb in taste. I feel good to eat them with tea and I like it with almonds and pistachios or just plain. Traditionally, most of the nankhatais are baked with yellow-red colour dotted. My recipe is quite simple and the texture of cookies is more like spritz cookie.

Makes 20 - 24 

Time: 15 minutes

1 cup cold ghee, chopped in pieces

1 cup icing sugar

1 1/4 cup plain flour

3/4 cup semolina

1 tsp cardamom powder

1 tsp vanilla / 1/2 tsp nutmeg

Method

Beat the cold ghee with a cup of icing sugar till nice creamy and fluffy. It should have a frosting kind of consistency.

To this add the plain flour and semolina with cardamom powder and bit of nutmeg... ( my family likes vanilla ). 

Beat slowly till the mixture is mixed well. Then knead with hand till it comes together. 

Make 20 to 24 balls. Decorate with colour as I did or stick almonds or raisins whatever you like. 

Bake in preheated oven. 

HEAT THE OVEN AT 200'C FIRST. As you put the tray in, REDUCE TO 170'C.  Repeat the same with the second batch.

TIP: 200'C temperature helps the khatai to puff up and baking at 170'C for 15 minutes cooks the khatai. 

Bake and enjoy.