Tahini Nankhatai

Tahini adds a beautiful depth of flavor to the sweet shortbread variety of cookies. It adds a nutty, earthy, and buttery flavor to these nankhatai biscuits. The cardamom compliments the tahini in the nankhatai perfectly, adding a beautiful scent to the cookies. The tahini cookies are a hit!!!

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Course: Breakfast, Snack

Cuisine: Gujarati, Indian

Diet: Hindu, Vegetarian

Keyword: Cookies, Easy Recipes, Makar Sankrati Recipes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 130kcal

Author: Aayushi Patel

Equipment

1 Mixing Bowl
1 Whisk
1 Cookie Sheet

Ingredients

⅓ Cup Castor Sugar Grind it to make powdered sugar. If using powdered sugar, use half cup powdered sugar
½ Cup Ghee Semi-Solid Consistency at Room Temperature
1 Teaspoon Cardamom Powder
⅓ Cup Tahini
½ Teaspoon Baking Soda
1 Cup Maida
¼ Cup Besan
¼ Cup White Sesame Seeds for coating the cookies

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Instructions

Preheat the oven at 350F.
In a spice grinder add castor sugar, and pulse until powdered.
Sift and add the powdered sugar to a mixing bowl.
To this, add ghee, tahini, cardamom powder, and baking soda.
Whisk it until fluffy.
Now sift in the all-purpose flour and besan.
Using a spatula, fold the ingredients together to make the dough. Don't knead the dough.
The dough should come together easily.
If you think your dough is very soft, cover it with a plastic wrap and keep it in the refrigerator for 20 minutes.
Then using a cookie scoop, make equal parts of the cookie dough. Roll them round, and flatten them just a little bit between your palms.
Now roll the prepared cookie dough balls in the sesame seeds.
Now place the cookie dough balls, on a parchment lined baking tray.
Bake the Tahini Nankhatais for 12-15 minutes. Baking time depends on your oven. Keep an eye on them from 10 minute mark.
Take them out of the oven. Transfer them immediately on a wire rack and and let them cool.
Serve them with masala chai or coffee.

Notes

These cookies are great for gifting.
If you have guests coming home, these are the easiest cookies to make with pantry staple ingredients.
For traditional Nankhatai recipe, skip tahini , and ¼ cup of plain full fat yogurt, ¼ teaspoon Baking Soda and 1 Tablespoon Semolina.
You can store them in an air-tight container, for upto 2-3 weeks.
This recipe yields 10 large nankhatais. You can make them a little smaller, and the recipe should yield 15 smaller nankhatais.

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