Nankhatai

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 547
• Protein: 8 g
• Carbs: 62 g
• Fat: 29 g

Ingredients

• 100 g ghee ( at room temperature )
• 100 g White sugar ( fine )
• 120 g Wheat flour ( sifted )
• 60 g Chickpea flour ( sifted )
• 30 g Durum wheat semolina ( fine )
• 1 tsp Cardamom powder ( freshly ground )
• 1 pinch Nutmeg ( grated )
• 1 tsp Baking soda ( level )
• 20 g Roasted salted pistachio ( crushed )

Instructions

1. Cream the fat

   In a mixing bowl, vigorously whisk the ghee with the white sugar. The mixture should become pale, creamy, and airy.

2. Mix dry ingredients

   Sift together the wheat flour, chickpea flour, durum wheat semolina, cardamom, nutmeg, and baking soda.

3. Form the dough

   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. Shape and mark

   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

   Bake at 170°C. The cookies are ready when they are slightly cracked and the bottoms are barely golden. The tops should remain pale.

Chef's tips

• 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.

Storage

Store in an airtight container at room temperature for up to 2 weeks.