https://arshadhs.github.io/tags/biscuit/Recent content in Biscuit on Arshad SiddiquiHugoen-usFri, 22 Apr 2016 16:36:00 +0100https://arshadhs.github.io/docs/recipe/dessert/nankhatai/Fri, 22 Apr 2016 16:36:00 +0100https://arshadhs.github.io/docs/recipe/dessert/nankhatai/<h1 id="nankhatai"> Nankhatai <a class="anchor" href="#nankhatai">#</a> </h1> <p>Nankhatai are traditional Indian shortbread biscuits, fragrant with cardamom and a delicate vanilla flavour. They have a crumbly texture and are topped with slivers of pistachio or almonds.</p> <hr> <h2 id="ingredients"> Ingredients <a class="anchor" href="#ingredients">#</a> </h2> <ul> <li>1½ cups Maida (all-purpose flour)</li> <li>½ cup Caster sugar</li> <li>½ cup Ghee (at room temperature)</li> <li>¼ teaspoon Vanilla essence</li> <li>½ teaspoon Powdered cardamom</li> <li>Slivers of pistachio and almonds (for topping)</li> </ul> <hr> <h2 id="recipe"> Recipe <a class="anchor" href="#recipe">#</a> </h2> <ol> <li>Using your hands, rub the cardamom powder into the sugar until fragrant.</li> <li>Add the ghee and mix until the mixture is light and creamy. Stir in the vanilla essence.</li> <li>Sift the maida (flour) and add it to the mixture.</li> <li>Using your hands, knead everything together into a slightly crumbly dough.</li> <li>Shape the dough into small balls.</li> <li>Flatten each ball slightly and press a sliver of almond or chironji into the centre (optional).</li> <li>Bake in a preheated oven at 170°C for 15–18 minutes until lightly golden.</li> </ol> <hr> <p>Enjoy these crumbly, aromatic biscuits with tea or as a sweet snack!</p>