Fennel seed shortbread (Valiary nankatai) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 231) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jdub1371 on May 27, 2019

    Very nice shortbread with a rich fennel flavor. I love fennel, so I was eager to try this. Next time I will powder the fennel instead of grinding it with a mortar and pestle as the coarse bits bugged me in the shortbread, which is kind of funny since I usually enjoy chewing fennel seeds. And of course, fennel bashed in the mortar won't show as whole seeds like in the photo (though you could toss in a few whole seeds for that effect). I rolled mine about 1/2 inch instead of 3/4. All in all, a delicious, buttery, crumbly, fennelly shortbread.

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