Nannkatay

Nannkatay is a traditional Indian shortbread cookie that is also very popular in Mauritius.

5 from 1 vote

Prep Time 30

Cook Time 10

Total Time 40

Course Dessert, Snack

Cuisine Indian, Mauritian

Servings 40 biscuits

Calories 127 kcal

Preheat the oven to 180°C fan-forced.
Sift the flour together with the sugar and cardamom into a large bowl and mix well.
500 g plain flour, 250 g icing sugar, ½ tsp cardamon
Melt the ghee over a low heat and allow it to cool to room temperature.
200 g ghee
Slowly pour the melted ghee into the flour mixture, folding the ingredients together with a silicone spatula. You should have a smooth but stiff dough once you have finished mixing. Do not knead the dough.
Line a baking tray with baking paper and set aside.
Form little balls with the dough and place these on the baking tray with about 3-4 cm of spacing in between each ball. You should get between 35 to 40 balls.
Flatten each ball with the palm of your hand.
Using the blunt edge of a knife, gently press a small cross into the centre of each disc.
Bake for 10 minutes or until the biscuits are light golden and crisp.
Top each Nannkatay with some crushed rose petals or chopped pistachios (this step is optional), then allow the Nannkatay to cool on a wire rack and store in an airtight jar.
rose petals, pistachios

Nannkatay can be kept for up to 3 weeks in an airtight container.
It is important that you only mix the dry and wet ingredients together. Do NOT knead the dough
To check if your dough is ready, take a small piece and then roll it into a ball. Flatten the ball between your palms. The edges should not crack.
If the edges DO crack, then add an extra teaspoon of ghee. You may need to add more, depending on whether your climate is humid.

Keyword Divali, Four, Gato Dou