Here's a basic recipe for making nankhatai:
1 cup all-purpose flour
1/2 cup semolina
1/2 cup powdered sugar
1/2 cup ghee (clarified butter)
1/4 teaspoon cardamom powder
A pinch of baking soda
Chopped nuts (such as pistachios or almonds) for garnishing
Instructions:
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the all-purpose flour, semolina, powdered sugar, cardamom powder, and a pinch of baking soda.
Add the ghee to the dry ingredients and mix everything together until it forms a crumbly dough. You can use your hands to gently knead the dough.
Take small portions of the dough and roll them into balls. Flatten each ball slightly and press a few chopped nuts on top for garnishing.
Place the shaped cookies on a baking tray lined with parchment paper, leaving some space between them.
Bake the cookies in the preheated oven for about 15-20 minutes or until they turn golden brown around the edges.
Once baked, remove the tray from the oven and allow the cookies to cool on a wire rack. They will firm up as they cool.
Once completely cooled, store the nankhatai in an airtight container. They can be enjoyed as a delightful tea-time snack.
Nankhatai cookies are not only popular in India but also in other parts of South Asia. The recipe can vary slightly from region to region, and you might find variations with additional ingredients or different flavorings.
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