Cashew cookies indian recipe how to#

Arrange them on the tray, freeze until frozen.

The shaped dough balls can be frozen for up to 3 months.

The nankhatai dough can be made a day before and you can store it in the refrigerator.

Baked nankhatai stays good for up to 3 weeks in an airtight container.

Then using a spatula transfer them to the cooling rack and let them cool down completely. They will firm up during this cooling time. Let it cool down in the pan itself without disturbing for 10 minutes. As they come out from the oven, they are still soft and fragile.

Let them cool completely before touching or lifting by hand.

Nankhatai crumbled up: You have touched them too soon.

So ghee will solidify slightly and it won’t be soft anymore. If so, chill the dough in the refrigerator for 15-20 minutes.

The nankhatai dough became loose and sticky: This may happen if you are living in a hot climate and ghee is melted while kneading the dough.

Fat consistency: Ghee has to be at room temperature in semi-solid form (check ingredient pic of the reference.).

The fat vs flour ratio has to be right to achieve a flaky texture of nankhatai.

Fat amount: Do not reduce the amount of ghee.

If you look at the bottom of the nankhatai, it should be nicely golden brown. During this cooling time, they will firm up more.ġ4) Then transfer them on the cooling rack using a spatula and let these Indian cookies cool down completely. Don’t touch them, they might get break or fall apart. Add sliced almonds and pistachios in the center.ġ2) Bake into the preheated oven for 17-18 minutes.ġ3) Let the nankhatai cool down in the tray itself for 10 minutes.

The warmth from your palm will melt the ghee slightly and it helps to form the dough.Ħ) The dough should be smooth (not loose or sticky).ħ) Now take a tablespoon size of dough and start rolling.ĩ) Make an indentation in the center with the help of your finger.ġ0) (this helps to create uniform cracks from the center while baking instead of having all over the cookie)ġ1) Place the nankhatai few inches apart on the prepared baking tray. Line a baking tray with parchment paper and keep it ready.ġ) Take dry ingredients (all purpose flour, besan, semolina, salt, cardamom powder and nutmeg) in a bowl.Ģ) Whisk it until everything is incorporated well.ģ) Add ghee (IMP NOTE: Ghee should be at room temperature in semi-solid form.)ĥ) When it gets like a crumbly texture switch to your hands and start kneading.Preheat the oven 350☏ (180☌) for at least 10 minutes.

Cashew cookies indian recipe how to#

👩‍🍳 How To Make Nankhatai? (Stepwise Photos) If you have ready ground nutmeg in the pantry then you can use that. Nutmeg: I highly recommend freshly grated nutmeg using a Microplane zester.Use a spice grinder or mortar and pestle. Cardamom powder: Use store-bought or just grind green cardamoms into powder.If it’s melted then you’ll end up with the loose, sticky dough. If it’s in the solid form then you won’t be able to knead the dough. It should be at room temperature (in semi-solid form) You can see in the ingredient pic. TIP: the consistency of the ghee is key here. Butter or shortening (dalda) doesn’t give the same texture. It plays a major role to make these Indian cookies flaky textured. Ghee: DO NOT substitute and DO NOT reduce the amount of fat.You can use regular sugar that is powdered into the grinder, it works fine too. Powdered sugar: I have used store-bought one, also known as confectioners’ sugar or icing sugar.Semolina (Sooji / Rava): It gives a nice crunch to every bite like gritty texture.Besan (gram flour / chickpea flour): It adds a subtle earthy and nutty flavor to nankhatai.You can use wheat flour instead but it will be slightly dense. All purpose flour (maida): It is traditionally used and highly recommend if you want bakery-style nankhatai.She baked nankhatai in that every Diwali. Sand (or salt) is added into the large aluminum pot (patila) and as sand heats up it creates oven-like heat inside when covered. So mom used to create oven-like thing on the stovetop. Perfect sweet for the festive season: Nankhatai are usually made during the Diwali festival and served (along with savory Diwali snacks) to guests who came home for good wishes.įun Fact: While growing up in India, the oven at home was so rare. Has nutty flavor (from besan) with some crunchiness (from semolina).Aromatic because of cardamom powder and nutmeg.