If you’ve been reading along for a while, you know of my LUUUUV for Indian food. The bomb diggity, that stuff. My absolute fave. So many spices, fragrant curries, hot hot heat, the awesome clay tandoori oven, and of course, chai tea. These chai and rose nankhatai cookies are full of all that Indian goodness!
Nankhatai cookies are little Indian short bread or tea cookies. They are often prepared for Diwali, the Indian festival of lights. This recipe adds the spiciness of chai and the fragrance of rose, making them the perfect treat for drinking with tea.
A few months ago, I won a month of Raw Spice Bar‘s spices from Jack and Parker. BOOYAH! The month I received was INDIAN INSPIRED! HOLY CHAI BATMAN! I received a packet of tandoori spices, punjabi garam masala, and chai and rose spices. All the spices you need to make both punjabi chicken tikka masala, and chai and rose nankhatai cookies. They were rad enough to let me share the recipe for the nankhatai cookies here on Rhubarbarians.
- RawSpiceBar’s rose and chai spices pouch
- 1 cup flour (white or wheat)
- ½ cup rice flour
- 1 teaspoon baking powder
- ½ cup butter
- 6 Tablespoons milk (or any milk with some fat), plus more for dough
- ¾ cup powdered sugar
- 1 teaspoon honey
- 1 teaspoon sea salt
- Place milk and honey in a small saucepan. Bring to a simmer over medium heat, reduce heat and add RawSpiceBar’s chai and rose spices, simmer on very low heat for 5 minutes, stirring frequently. Remove from heat and let cool, 25 minutes.
- Preheat oven to 350 degrees F. Sift together flours, baking powder and salt in a small bowl.
- Rub together butter and flour mixture, until resembling breadcrumbs. Add sugar and combine.
- Create a well in dough and add milk and spices from saucepan. Combine all ingredients and roll dough into a ball. Add more milk if dough is too dry. Chill dough in the refrigerator for about 20 minutes, until dough is cold and firm.
- Flour a clean surface and roll out the pastry until around ½ cm thick. Cut into shapes of choice – either with a cookie cutter or, if you don’t have one, a circular glass rim.
- Line a baking sheet with parchment paper and place the cut cookies about ½ inch apart.
- Bake the cookies for 15 minutes, or until golden brown. Remove from the oven.
- Serve warm and, if preferred, dunk in a cup of your favorite hot black, milky tea. Enjoy!
Thank you so much to Jack and Parker and Raw Spice Bar!