Nankhatai is a melt-in-your-mouth delicious Indian cookie, typically with a hint of cardamom and often adorned with nuts. It has a typical rounded top and a golden brown bottom. When I first made pudding mix cookies, the shape and texture reminded me of nankhatai - a beloved cookie from my childhood, and I couldn’t wait to try out the recipe with Indian flavors.
Base ingredients (Same as Orange Chocolate Chip Pudding Cookies)
1 packet (5.1oz or 145g) of dry instant vanilla pudding mix - I used the Great Value brand
¾ cup unsalted butter at room temperature
1¼ cup all purpose flour
2 tsp cardamom powder
2-3 tsp finely chopped cashews
2-3 tsp finely chopped pistachios
1 tsp rose water (optional)
Preheat oven to 375 F.
Sift the dry pudding mix into a large bowl, discarding any large lumps of sugar. Add butter and beat on high speed for ~5 minutes until the sugar melts and mixture is light and fluffy.
Add flour, cardamom powder, nuts (reserving a few pieces to garnish on top) and rose water. Beat on low speed until combined.
Form 1” diameter balls and arrange them about an inch apart on a baking sheet lined with parchment paper. If desired, add a piece of nut on top of each one, pressing it in gently so it sticks.
Bake for ~13 minutes until the nankhatai is puffed up and golden brown on the bottom. Let them cool on a wire rack and enjoy with a cup of tea!
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