NANKHATAI/NARAYAN KATAAR (INDIAN SHORTBREAD)

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Introduction: NANKHATAI/NARAYAN KATAAR (INDIAN SHORTBREAD)

About: A full-time blogger with a passion for cooking and baking! Check out my blog www.curryandvanilla.com for simple and delicious creations from my kitchen!

Nankhatai (Indian shortbread) – a melt-in-mouth, cardamom flavored Indian shortbread or cookie traditionally enjoyed during any festival or get together!

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Step 1: INGREDIENTS:

2 cups all purpose flour

¾ cup ghee/clarified butter

¾ cup powdered sugar

½ teaspoon baking soda

8 to 10 green cardamoms, powdered

Chopped almonds for topping (optional)

OPTIONAL INGREDIENTS FOR TRICOLOR NANKHATAIS:

Red, green and yellow food colors (or any other colors of your choice)

Step 2: STEP-WISE INSTRUCTIONS TO MAKE INDIAN NANKHATAI:

In a large bowl, stir flour with cardamom powder, sugar and ghee.

Step 3:

Crumble with your fingers to make a bread crumb like mixture.

Step 4:

Using gentle pressure, mix well for a few minutes until if forms a soft dough.

The warmth of the hand will help the sugar to melt and form a smooth and soft dough.

Cover and set aside for about 2 hours.

Step 5: TO MAKE TRADITIONAL NANKHATAIS:

Just before baking, preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.

Line a baking sheet with parchment paper.

Make small balls of the dough, press gently and then place on prepared sheet.

You could top each with some chopped almonds or pistachios. Just press some in the center.

Step 6:

Bake for 12 to 15 minutes until you see cracks in the cookie and bottom is light golden in color.

Step 7: TO MAKE THE TRICOLOR NANKHATAI:

Divide dough into 3 parts.

To one part, add green food color (starting with a few drops).

Mix well to distribute the color throughout until you get the shade of green you want.

For the orange color, add few drops of red color and yellow food color to the second part of dough and mix well.

Adjust the amount of red or yellow to get the right shade of orange.

Leave the third part of dough plain.

Now make small round balls (very small; like large beads) of each color.

Step 8:

Take 2 small balls of orange, 2 of green and 2 of white.

Place them next to each other; adjust the number of balls to get a circle.

Step 9:

Now, gently press from the outer edge to bring all the balls together to the center; make sure it is evenly pressed from all sides.

Keep pressing to join all the balls like this.

Step 10:

Now, transfer it onto your palm and with gentle hands (and pressure) press over the top (using your other hand) ever so lightly and at the same time, rotate clockwise.

Keep checking and continue until you get a beautiful design!

Step 11:

Place these on the baking sheet.

Step 12:

Bake for 13 to 15 minutes until fluffy and light golden on the bottom

Remove from oven and let cool on pan for a couple of minutes.

Step 13:

Cool completely on wire racks.

Enjoy melt-in-mouth Indian style shortbreads nankhatai as a snack/dessert; it is a perfect sweet treat to share with family and friends at any festival like Diwali, Holi etc. or even as an edible gift during Christmas or any other special occasion.

Step 14:

Happy Baking and Eating!!

Step 15: NOTES:

Amount of ghee can be increased for a more buttery texture but up to 1 cup. If vegan, you could use vegetable shortening instead.

For a dash of color and aroma, you can add a few strands of saffron into the dough.

Make sure to ferment it for a minimum of 2 hours and up to 5 hours.

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    7 Discussions

    0
    Eliza1019
    Eliza1019

    Question 2 months ago on Introduction

    Can I use ground cardamon instead of grinding individual? If yes how much would be correct?

    1
    curryandvanilla
    curryandvanilla

    Answer 2 months ago

    Yes Eliza, you can use powdered or ground cardamom instead of blending whole cardamom. You can use 1/4 to 1/2 tsp ground cardamom depending upon how strong a flavor you like :)

    0
    Eliza1019
    Eliza1019

    Reply 2 months ago

    Thanks so much!

    0
    eileenlilley
    eileenlilley

    2 months ago

    You have made them look idiot proof, I look forward to trying this recipe very soon.
    Thank you.

    0
    curryandvanilla
    curryandvanilla

    Reply 2 months ago

    Thanks so much Eileen :) Hope you make these and enjoy it as much as our family has!

    0
    goldenskyhook
    goldenskyhook

    Question 2 months ago

    Your recipe says "powdered sugar," but the pictures make it look more like granulated sugar. Could you clarify, please?

    0
    curryandvanilla
    curryandvanilla

    Answer 2 months ago

    Hi! It is powdered sugar. In India, sugar is normally available as large granulated sugar and I have powdered it. The picture looks like sugar normally available in the US but the recipe calls for powdered sugar. Hope this helps.