Description
Discover the aromatic elegance of Naan Khatai, traditional Indian shortbread cookies that feature a delicate, sandy texture and a rich, buttery flavor. Infused with freshly ground cardamom and finished with floral rose petals and crunchy pistachios, these cookies offer a unique global twist on the classic sugar cookie.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons fine semolina
- 1/2 cup semi-solid ghee
- 1/2 cup powdered sugar
- 1/2 teaspoon ground cardamom
- 1 pinch salt
- 1 tablespoon slivered pistachios
- 1 teaspoon dried culinary rose petals
Instructions
- Sieve the all-purpose flour into a large bowl to aerate and remove any lumps.
- In a separate bowl, cream the semi-solid ghee and powdered sugar together until the mixture becomes pale and fluffy.
- Gently fold the flour, semolina, salt, and cardamom into the ghee mixture until it reaches a crumbly consistency.
- Gather the mixture into a soft dough without over-kneading, then let it rest in the refrigerator for 30 minutes.
- Shape small portions of dough into smooth rounds, place them on a parchment-lined tray, and score a light cross on top.
- Refrigerate the shaped cookies for 15 minutes while preheating your oven to 375°F (190°C).
- Bake for 15 to 16 minutes until the bottoms are golden, then garnish with pistachios and rose petals while warm.
- Cool on the tray for 15 minutes before transferring to a wire rack to firm up completely.
Notes
To ensure the perfect crumb, avoid substituting liquid oil for the ghee, as the semi-solid fat is essential for the cookie’s structure. If your dough feels too soft to handle after shaping, a few extra minutes in the refrigerator will help the cookies maintain their height during baking. Store the finished treats in a tightly sealed container at room temperature to keep them crisp for up to a week.
- Prep Time: 60 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: Indian