Nankhatai or Cardamom Cookies are a popular melt-in-mouth Indian egg less cookies, very much similar to shortbread. These mini treats are crumbly, smell heavenly and also have a good punch of Cardamom which is used in most Indian desserts and cooking. What I really love about this recipe is that, you are sure to have these ingredients in your pantry and its quick and easy to make, and best served with a warm cup of milk or hot tea.
Nankhatai/ Cardamom Cookies
- • 100g Softened butter
- • 60g Caster sugar
- • 120g Plain flour
- • 2 tbsp Semolina/ Rava
- • ¼ tsp Cardamom powder (freshly ground)
- • Pinch of Ground Cinnamon
- • ½ tsp Baking powder
- • 2 tbsp Pistachio
- Step 1 Preheat the oven to 175 C and lightly grease a baking tray.
- Step 2 In a bowl, sift plain flour, semolina, cardamom powder, cinnamon powder and baking powder and set it aside.
- Step 3 In a separate bowl, beat together butter and sugar until pale yellow and fluffy. Add the flour mix to the sugar & butter and knead to form a smooth dough.
- Step 4 Divide into small portions, make small balls, place a pistachio on each ball and flatten into disks, pressing down lightly.
- Step 5 Place each piece on the baking tray about 2cm apart and bake for 10 minutes until done.
- Step 6 Cool on a wire rack and store in an air tight jar for up to two weeks.