Nankhatai
Ingredients
- 100 gghee (at room temperature)
- 100 gWhite sugar (fine)
- 120 gWheat flour (sifted)
- 60 gChickpea flour (sifted)
- 30 gDurum wheat semolina (fine)
- 1 tspCardamom powder (freshly ground)
- 1 pinchNutmeg (grated)
- 1 tspBaking soda (level)
- 20 gRoasted salted pistachio (crushed)
Method
Traditional Indian shortbread cookies that crumble then melt on the tongue. You can taste the richness of ghee and the warmth of cardamom, featuring a signature cracked top.
- 1
In a mixing bowl, vigorously whisk the ghee with the white sugar. The mixture should become pale, creamy, and airy.
- 2
Sift together the wheat flour, chickpea flour, durum wheat semolina, cardamom, nutmeg, and baking soda.
- 3
Incorporate the dry ingredients into the ghee mixture. Work quickly by hand until a cohesive, non-sticky ball forms. Do not over-knead to maintain the shortbread texture.
- 4
Form small walnut-sized balls. Flatten them slightly on a baking sheet. Press a few roasted pistachio pieces into the center of each cookie.
- 5
Bake at 170°C. The cookies are ready when they are slightly cracked and the bottoms are barely golden. The tops should remain pale.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough once the flour is added, otherwise the cookie will be tough instead of crumbly.
- Let them cool completely on the tray before handling; they are very fragile right out of the oven.
How long does this dish keep?
Store in an airtight container at room temperature for up to 2 weeks.
