Nankathai Biscuits Recipe

This buttery cookie has been the favourite chai time snack of many Indians since time immemorial. A sip of hot chai and a bite of this delicious goodness can bring a sweet end to a tiring day. Wondering how to make these delicious shortbread cookies? Here’s an easy recipe you can follow to whip up these babies in just under 20 minutes.

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Votes: 1
Rating: 5
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Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a large bowl, add cardamom powder, salt, baking powder, semolina and sieve in the maida.
  2. Mix them well until uniform and set aside.
  3. Now, in another bowl, add the powdered sugar, ghee/butter (at room temperature) and beat them until uniform.
  4. Tip in the sieved dry ingredients into this bowl and knead it into a tight dough.
  5. Divide the dough into equal portions, rolling them into balls.
  6. Layer the baking dish with parchment paper and place the balls with equal spaces in between them, pressing them lightly with your thumb.
  7. Top them with finely chopped pistachios and place the tray in a 180 degree celcius pre-heated oven for about 15 minutes.
  8. Once done, let the cookies to cool for about 30 minutes over a cooling rack.
  9. Transfer them to an air-tight container where they’ll stay fresh and crumbly for about two whole weeks.
Recipe Notes

Here’s to making your evenings (or any time of the day) better!

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