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Nankhatai

Nankhatai

The weather is great outside and a hot cup of tea is ready. The only thing missing is a soft, crumbly cookie and what if I tell you the cookie has Indian flavors! Yes, so here it is: Nankhatai - It has everything that we look for in a biscuit🍪

Enjoy these delicious Nankhatais with tea or coffee! HAPPY BAKING!!!

  • 25
  • 35 minutes
  • 15-17 minutes

Ingredients

  • 1 Cup Ghee/Clarified butter
  • 1 Cup Castor Sugar
  • ½ Cup All Purpose Flour
  • ½ Cup Whole Wheat Flour
  • ¼ Coarse Semolina
  • ¼ Chickpea Flour
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Cardamom Powder
  • A pinch of Salt
  • Pistachios, chopped into halves

Directions

  1. In a bowl beat ghee and castor sugar until light and fluffy and extremely  pale in color.
  2. In a bowl, put all the remaining ingredients (except pistachios) together and mix them well.
  3. Now mix the ghee and sugar mixture with the dry ingredients (step 2) together and form a dough.
  4. Refrigerate the dough for at least 20 minutes.
  5. Roll the dough into ball-like shapes and place them on lightly greased cookie sheet.
  6. Place the pistachios on top and press in lightly.
  7. Bake in a preheated oven at 180°C for around 15-17 minutes

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