This Indian shortbread cookie melts in your mouth

No one said, “I think there are enough types of cookies, so let’s stop.” Even a simple cookie like butter shortbread. Yes, it’s excellent in its purest form, but I’m not angry if you squeeze some chocolate chunks and espresso powder.Scottish varieties may be crispy and butter, but Indians Nankhatai A shortbread cookie soaked with cardamom, giving it a whole new meaning of “melting in the mouth”. You need it in the STAT of your life.

Shortbread, shortcake, shortcrust, and all “short” dough are so named because of their height.Fat ratio (u) that leads to more brittle products due to less gluten generationLike lean dough, high-Gluten bread such as baguettes and pizza dough).. The most basic shortbread cookies are made up of flour, fat and sugar. With just the right proportions, delicate and sweet treats can easily break, be very soft and melt into the taste buds, and Jewel’s “I’m Sensitive.”

Nankhatai is made of the same ingredients, but the flour and butter ingredients are definitely an enhanced version of the ham drum’s all-purpose flour and butter sticks. These Indian treats use a combination of flour: All-purpose, semolina (also known as streaks), chickpeas (also known as gram flour or besan).The butter used Ghee or clarified butter— —Butter from which milk powder has been removed. This is a big problem as water has no flavor. And it has a notorious relationship with flour. Whenever they get together They start making gluten strands, which can lead to tougher products. Ghee condenses the flavor of butter, Short dough (Let’s start using new terms.) Comparison This is stick butter Composed of 18% -20% water, Ghee wins. The combination of very soft chickpea flour and sand semolina flour and toast ghee produces biscuits that are long enough to fit in the mouth and can barely hold it together. Eat a bite before the texture changes rapidly. The next moment it melts and all the fragrances and textures spread throughout your palate.

I used to make Nankhatai This recipe From spices N Flavors, but if you want to know more or are looking for variations, there’s a lot more information.favorite This one, This offers the option of using a pressure cooker. Some recipes contain leavening agents, but some do not. I came across everything from a baking soda “knob” to a teaspoon of baking powder containing 1/2 teaspoon of baking soda. I tried a batch with a little baking soda and a batch without it. Both recipes were successful, and as expected, the baking soda batch swelled slightly, but the taste was the same. They both had traditional cracks along the outside.

I made a recipe by combining dry ingredients, but I didn’t have ghee, so I made it myself on the stove ( microwave, If it suits you). I chilled it in the fridge and chilled it until it was sloppy, but it wasn’t hard. I added ghee to the dry mixture and mixed it until the butter was completely melted, but the mixture is still brittle. At that point I recommend using your hands. Smooth the sections and move them to pick up the dry parts into one big chunk. The recipe was accurate, such as chilling and baking in the refrigerator. It is advisable to place an additional sheet pan in the rack below what the cookies are placed on. I did this because sometimes my gas oven sometimes browns my cookies, and I’m glad I did because they were absolutely perfect.

If you like cookies, this is a recipe worth trying. Don’t let Ghee stop —Located in most large grocery stores, However It’s easy too make..With chickpeasEmolina powder is also readily available and reasonably priced. (I used Bob’s Red Mill.. ) It’s also an egg-freedom, If you hate cardamom, omit it or trade It for the same amount of cinnamon. No matter which spice you choose, your home will have the same sacred scent.