Ever tried a cookie that perfectly balances the rich flavor of traditional ghee with the sweetness of white chocolate? If not, get ready for a treat! Nankhatai is a classic Indian cookie, renowned for its delightful texture, crunchy on the outside and soft within, with a pleasing sweetness. Curated from basic ingredients such as refined flour, ghee, sugar, and cardamom, here comes an elegant makeover with a dip in white chocolate, elevating them to a whole new level of delightful indulgence. Perfect for the festive seasons such as Diwali, these cookies will surely impress your guests, adding a touch of sweetness to your celebrations.
Table of Contents
About White Chocolate Dipped Nankhatai Cookies
Nankhatai, often called Nan Khatai or Nankatai, is a cherished Indian cookie that resembles shortbread and traces its origins back to the Mughal era in the Indian subcontinent. The name "Nankhatai" is derived from Persian, where "Nan" means bread and "Khatai" signifies a biscuit or cookie. These delightful treats are known for their crunchy exterior and soft interior, delivering a rich buttery sweetness. These lovely cookies are ideal for bringing joy to your celebrations and making every gathering feel even more special!
Recipe Card
White Chocolate Dipped Nankhatai Cookies
Nankhatai, often called Nan Khatai or Nankatai, is a cherished Indian cookie that resembles shortbread and traces its origins back to the Mughal era in the Indian subcontinent. The name "Nankhatai" is derived from Persian, where "Nan" means bread and "Khatai" signifies a biscuit or cookie. These delightful treats are known for their crunchy exterior and soft interior, delivering a rich buttery sweetness. These lovely cookies are ideal for bringing joy to your celebrations and making every gathering feel even more special!
Ingredients
- Sugar - 100g/ 1/2 cup
- Ghee - 115g/ 1/2 cup
- Cardamom powder - 1.5g/ 1/2 tsp
- Baking soda -1g/ 1/4 tsp
- Curd - 25g/ 1 tsp
- Refined flour - 120g/ 1 cup
- Chopped pistachios - 15g/ 10 nos
- White Chocolate- 150g/ ¾ Cup
- Chopped pistachios- 10 nos
- Dried rose petals- As required for garnish
Instructions
- Line a baking tray with parchment paper and set it aside.
- In a bowl, sift the powdered sugar.
- Add ghee, cardamom powder, baking soda, and curd to the sugar.
- Mix thoroughly.
- Sift in the all-purpose flour into the mixture
- Use a spatula to combine the mixture partially.
- Now, use your hands to mix until you achieve a smooth dough.
- Roll the dough into small balls, flatten them slightly with your palm, and place them on the lined tray.
- Bake in a preheated oven at 170 °C for 13-14 minutes.
- Once baked, remove them from the oven and let them cool on a cooling rack.
- Meanwhile, chop the pistachios and set them aside.
- Then, chop the white chocolate.
- Melt the white chocolate in the microwave for 30 seconds.
- Stir at each interval until it reaches a thick, sauce-like consistency.
- Dip one side of the Nankhatai cookies in the melted white chocolate and garnish with chopped nuts and dried rose petals.
- Serve and enjoy!
Ingredients
- Sugar - 100g/ 1/2 cup
- Ghee - 115g/ 1/2 cup
- Cardamom powder - 1.5g/ 1/2 tsp
- Baking soda -1g/ 1/4 tsp
- Curd - 25g/ 1 tsp
- Refined flour - 120g/ 1 cup
- Chopped pistachios - 15g/ 10 nos
- White Chocolate- 150g/ ¾ Cup
- Chopped pistachios- 10 nos
- Dried rose petals- As required for garnish
Recommended Equipment / Tools
- Baking Tray
- Measuring cups
- Measuring spoons
- Bowl
- Sieve
- Knife
- Chopping board
How To Make White Chocolate Dipped Nankhatai Cookies
Note: In the step-by-step directions shown here, I am showing the ingredient measurements for 12 medium-sized servings of White Chocolate Dipped Nankhatai Cookies. You can easily scale the recipe up or down as per your needs.
1. Line a baking tray with parchment paper and set it aside.
2. In a bowl, sift in the powdered sugar.
3. Add ghee, cardamom powder, baking soda, and curd to the sugar.
4. Mix thoroughly.
5. Sift in the all-purpose flour into the mixture
6. Use a spatula to combine the mixture partially.
FAQs
How long should Nankhatai cookies be left on the cooling rack?
Let them sit for 10 minutes or until they have a firm exterior.
What should I do if my cookie dough is too sticky?
If your dough is too sticky, just add a bit more flour until it reaches the right consistency.
Try this recipe with Ask Foods range of Baking Chocolates