Nankhatai (Indian Shortbread)
6 May 2021 / Posted in Sweets
An Indian shortbread with semolina and fragrant spices. Buttery, crumbly and delicious - need we say more? Traditionally Nankhatai is prepared eggless, however this version contains egg.
Adapted from a recipe by Cosmo_Chefs
ingredients
250 g ghee (clarified butter)
½ cup (125 ml) castor sugar
2 egg yolks
1 pinch of saffron strands
3 tbsp (45 ml) semolina
3 tbsp (45 ml) condensed milk
1 tsp (5ml) ground cardamom
½ cup (125 ml) oil
2 tsp (10 ml) baking powder
1 tsp (5 ml) bicarbonate of soda
4 to 4 ½ cups cake flour
To garnish: Slivered almonds, coloured almonds or pistachios
Method
- Preheat your oven to 180 degrees celsius.
- Cream butter and sugar well and add egg yolks and saffron. Cream till light in colour.
- Add the semolina, condensed milk and cardamom. Mix, then add the oil and beat well.
- In a separate bowl, add the baking powder and bicarb to the flour. Gradually add this flour to the creamed mixture until you have a soft dough.
- Form into smallish round balls. Space them 2 cm apart as they will expand while baking. Lightly press down, add slivered or coloured almonds or pistachios on each.
- Bake for 20 - 25 minutes until golden brown and cracks have formed on the surface.