BADAM NANKHATAY
is a traditional Indian shortbread cookie that combines the crumbly, "melt-in-your-mouth" texture of a classic nankhatai with the rich, nutty flavour of almonds ( badam). These eggless biscuits are typically made with a blend of flours, pure ghee, and cardamom.
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Key Ingredients
The authentic taste of Badam Nankhatai comes from using specific ingredients that provide its signature crumbly and airy structure
- Almonds (Badam): Used as almond flour in the dough or chopped as a crunchy topping.
- Ghee (Clarified Butter): The most critical fat for achieving a traditional aroma and texture; many experts advise against substituting it with butter for the most authentic results.
- Flour Base: Typically a mix of all-purpose flour (maida), chickpea flour (besan) for earthiness, and semolina (suji) for a slightly gritty, crispy bite.
- Aromatics: Cardamom powder (elaichi) is standard, though some modern variations use saffron or orange zest.
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