Naankhatai, also known as Indian shortbread cookies, are a melt-in-the-mouth tea-time treat cherished in Indian and Pakistani households. Commonly referred to as Kulcha-e-Khataye in Pakistan, these cookies blend the rich flavors of ghee, flour, and sugar with a hint of cardamom. Rahul Kumar, Pastry Sous-Chef at Courtyard by Marriott, Bangalore, shares a simple yet authentic method to prepare these golden delights at home.
With a total cook time of 1 hour and a preparation time of just 15 minutes, this easy Naankhatai recipe makes about 20 servings. The cookies come out perfectly crisp on the outside and tender on the inside—ideal for a quick snack or to serve guests during festive occasions.
Ingredients:
- 500 grams ghee
- 500 grams fat
- 1 kg icing sugar
- 750 grams wheat flour
- 250 grams gram flour (besan)
- 10 grams cardamom powder
Preparation Method:
- In a mixing bowl, cream together ghee, fat, and icing sugar until light and fluffy.
- Gradually fold in the wheat flour, gram flour, and cardamom powder to form a soft dough.
- Divide the dough into small portions of about 18 grams each and roll them into smooth balls.
- Arrange the balls on a baking tray, spacing them evenly.
- Bake in a preheated oven at 180°C for 18 minutes or until the cookies are light golden.
- Allow them to cool completely on a wire rack before serving or storing.
This straightforward recipe offers a nostalgic bite of traditional Indian baking and is perfect for beginners and experts alike. Try making these Naankhatai cookies today and fill your kitchen with the irresistible aroma of fresh-baked goodness.
