As long as I remember, my parents have been pestering me and my brothers …and now to our kids to eat ghee everyday. And I did grow up eating a lot of ghee but then ghee was a bad guy for a long time. They said, its very high in fat and increases your cholesterol. So, I stopped eating ghee. Well, not altogether. I would still spread ghee on fresh home made rotis and naans and give those to my kids or I would add a dollop of ghee in steamed rice.
Actually, Ghee made from grass-fed butter is packed with vitamins A, D, E and K, as well as fatty acids CLA and butyric acid, leading to some interesting health benefits. No wonder Ghee is back with a bang. Everywhere you go, people are raving about the ghee or coconut oil.
Notes to myself: Listen to my parents more. 🙂 These Ghee Butter Shortbread Cookies or otherwise known as Nankhatai, is a delicious vegetarian cookie. Very simply to make too. I guarantee you, you cant stop at one. I never made these Ghee Butter Shortbread Cookies before and I cant understand why not. It took me less than 30 minutes to prep and less than 20 mins to bakes these cookies. So give yourself an hour or hour and half to bake a batch of these wonderfully aromatic Ghee Butter Shortbread Cookies.
Since I’m on a rosewater roll lately, I added a spoon of rosewater to the dough and boy! that was smart. I have also added 1/2 cup of chopped nuts into the dough, but if you don’t want to do that, thats fine too.
- 1/2 cup grass fed ghee
- 1/4 cup light olive oil
- 2 ½ cups all purpose flour
- 1/2 cup sugar
- 2 tablespoons rose water
- 2 to 4 tablespoons milk , start with 2 and add as needed
- 1/2 cup crushed cashew and walnuts (use any other nuts to your liking)
- Heat the oven to 350°F.
- In a large mixing bowl, combine the ghee/sugar mixture with flour, working them together with your fingers.
- Then add the rose water, chopped nuts and the milk.
- Then knead it all into a dough.
- When you add the milk, sometimes it might look like there is too much milk and the dough is sticky. But when you keep mixing it in, the milk gets absorbed.
- Let the dough rest for a half-hour.
- Then roll out the dough into smooth balls.
- Bake for 15 to 20 minutes. Do not let the cookies over bake or turn too brown.
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