Nankhatai – Indian Shortbread Cookies made with Clarified Butter and with Chunks of Chocolate!
 Nankhatai are Indian shortbread cookies that are made with clarified butter or ghee instead of butter and get a rich flavour with the addition of chickpea flour or beasn. I make mine a tad bit more special with the addition of chocolate chunks and cardamom powder. These are eggless and are perfect festive cookies or desserts. They store well in an air tight container 
Servings Prep Time
15to 20minutes
Cook Time
20minutes
Servings Prep Time
15to 20minutes
Cook Time
20minutes
Ingredients
  • 100gms ghee(clarified butter)
  • 80gms icing sugar
  • 120gms all-purpose flour
  • 60gms chickpea flour
  • 1/8tsp salt
  • 1/2tsp cardamompowder
  • 1 to 2Tbs milk
  • 100 45gms dark chocolate% , chopped into chunks
  • 1tablespoon pistachios, finely chopped
Instructions
  1. Pre-heat the oven to 180 degrees Celsius. Line a baking sheet with parchment / silpat.
  2. In the bowl of the Stand Mixer (or just in a regular bowl using a whisk), cream together the ghee and icing sugar, using the paddle attachment.
  3. In a separate bowl, sift together the flours and salt. Whisk in the cardamom powder. Add these dry ingredients to creamed sugar & ghee in 3 batches, beating well to incorporate after each addition
  4. Add the milk, a little at a time, and work it through the dough (do this by hand) to get a texture where the dough clumps together when pressed together and can be shaped into balls without crumbling or developing cracks (very important). If it is crumbly and has cracks, then work some more milk into the dough. Stir in the chocolate chunks.
  5. Shape the dough into 15 to 18 individual rounds and place on the baking sheet Garnish with chopped pistachios.
  6. Bake in the uppermost section of oven with the only the bottom heating option working. Bake for about 20 minutes, rotating the tray half way through baking time. Cool on a wire rack completely before eating. Store in an air tight container.