Surti Nankhatai (Indian Shortbread Cookies)

Name: Surti Nankhatai (Indian Shortbread Cookies)
Ingredients: 1 cup Ghee (clarified butter) (Originally 'half seer'. Converted to approx 1 cup (225g) for modern use.); 1 1/4 cups Powdered sugar (Originally 'half seer maida sugar'. Converted to approx 225g.); 1 1/2 cups All-purpose flour (Maida) (Originally 'half ratal' (approx 0.5 lb). Converted to volume.); 1/2 cup Fine semolina (Rava/Sooji) (Originally '1/4 ratal' (approx 0.25 lb). Adds crunch.); 5 drops Water (Essential for texture as per original recipe.); 1 teaspoon Cardamom powder (Originally 'crushed cardamom'.); 1/2 teaspoon Nutmeg powder (Originally 'crushed nutmeg'.); 1/4 cup Almonds (Peeled and sliced, for topping.)

These traditional Surti Nankhatais are melt-in-your-mouth Indian shortbread cookies with a rich, buttery texture and aromatic spices. Made with a blend of refined flour and semolina, they offer a delicate crunch and a nutty flavor profile enhanced by cardamom and nutmeg. The unique preparation involves whipping ghee and sugar until light and airy, resulting in a cookie that is crisp on the outside and tender on the inside.

Ingredients

1 cup Ghee (clarified butter) (Originally 'half seer'. Converted to approx 1 cup (225g) for modern use.)
1 1/4 cups Powdered sugar (Originally 'half seer maida sugar'. Converted to approx 225g.)
1 1/2 cups All-purpose flour (Maida) (Originally 'half ratal' (approx 0.5 lb). Converted to volume.)
1/2 cup Fine semolina (Rava/Sooji) (Originally '1/4 ratal' (approx 0.25 lb). Adds crunch.)
5 drops Water (Essential for texture as per original recipe.)
1 teaspoon Cardamom powder (Originally 'crushed cardamom'.)
1/2 teaspoon Nutmeg powder (Originally 'crushed nutmeg'.)
1/4 cup Almonds (Peeled and sliced, for topping.)

Instructions

1In a large mixing bowl, combine the ghee and powdered sugar. Beat vigorously using a whisk or electric mixer for about 10-15 minutes (originally 'half an hour') until the mixture turns white, light, and very fluffy.
2Add exactly 4 to 5 drops of water to the creamed mixture. In a separate bowl, sift together the all-purpose flour, semolina, cardamom powder, and nutmeg powder. Gradually add the flour mixture to the ghee mixture.
3Gently mix to form a soft dough; do not over-knead. Divide the dough into small balls. Flatten each ball slightly on your palm to about 2 fingers thickness. Use a knife to make a small cross-cut or indentation on top of each cookie.
4Press sliced almonds onto the top of each cookie. Place them on a baking sheet with some space in between. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes until they are pale red (golden brown) and cooked through. Cool completely before serving.