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.
- 250g butter
- 1 cup oil
- 1 cup castor sugar
- ½ cup semolina
- ½ tsp bicarbonate of soda
- 1 tsp cardamom powder
- ½ tsp ground nutmeg
- 1 tsp baking powder
- 3 cups flour
- ¼ cup almond powder or crushed almonds
- 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.
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Prepared, tried, and tested by Jennifer from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
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Amount Per Serving Calories 215Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 9gCholesterol 18mgSodium 76mgCarbohydrates 19gFiber 1gSugar 7gProtein 2g
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