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Nankhatai Shortbread Biscuits is an authentic Indian biscuit. It’s an eggless cookie that can be easily prepared at home.
Nankhatai is a shortbread biscuit originating from the Indian subcontinent, popular in Northern India, Pakistan, Bangladesh, and Myanmar.
Which city is famous for Nankhatai?
Nankhatai is believed to have originated in Surat in the 16th century when Dutch and Indians were the important spice traders. A Dutch couple set up a bakery in Surat to meet the needs of local Dutch residents. When the Dutch left India, they handed over the bakery to an Iranian.
More Nankhatai recipes on the blog to test
Nankhatai Shortbread Biscuits
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 30 depending on size 1x
- Category: Cake, Cupcakes, Cookies and Tarts
- Cuisine: Indian
Description
A melt-in-mouth cardamom-flavored buttery soft, sweet, and perfectly crisp Indian shortbread biscuit. These cookies are simple and easy to make, but a firm favorite in any Indian household.
Ingredients
- 250g butter
- 1 cup oil
- 1 cup castor sugar
- 1/2 cup semolina
- 1/2 tsp bicarbonate of soda
- 1 tsp cardamom powder
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
- 3 cups flour
- 1/4 cup almond powder or crushed almonds
Instructions
- Cream butter and sugar together.
- Add oil, and mix well.
- Add nutmeg, cardamom, and semolina, crushed almonds.
- Mix well and add flour, baking powder, and bicarbonate of soda.
- Make it into a soft dough.
- Break into little balls, do not press down.
- Place on a baking sheet.
- Place a sliced almond as decoration ontop of the dough.
- Bake at 180C degrees for 12 to 15 minutes.
- Enjoy
Notes
Prepared, tried, and tested by Jennifer from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
Nutrition
- Serving Size: 1
- Calories: 215
- Sugar: 7
- Sodium: 76
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 18
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