Nankhatai Recipe – Indian Cookies
These delicious Indian biscuits are simply the best - I fell in love with them the moment I tasted them for the first time in India. They go perfect with tea and they are simply delicious - buttery and crispy + tons of flavours❤️
The best part about Nankhatai is that they take very little time and they are ready in maximum 30 minutes. Easy and hassle-free - what else could you ask from a dessert?
- 100 grams butter (room temperature)
- 60 grams icing sugar (powdered sugar)
- 3 Pieces cardamom pods (seeds removed and crushed into a fine powder)
- 180 grams all-purpose flour
- 1 teaspoon rose water
- 3 tablespoons pistachio (chopped)
- 1 tablespoon water (if needed - if the dough is too dry and crumbly)
- Making the cookies
Start by mixing the butter with the icing sugar until pale and fluffy (2 minutes). Add the cardamom and rose water. Add the flour and mix well. If the dough is too crumbly and dry at this stage, add 1 tbsp of water and that will bind everything. Add the pistachios at the end and using a scoop or you hands, take little portions of dough and flatten them into a biscuit shape.
- Baking the cookies
Line a baking tray with baking sheet and place the cookies on it. Bake them in the preheated oven at 180 degrees Celsius for 30 minutes or until they are golden. Enjoy with tea!