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Pistachio Cardamom Nankhatai
AuthorMeg's KitchenNankhatai has a very special place in our hearts because of the childhood memories we all have attached to these melt-in-the mouth cookies. Nankhatai undoubtedly is as basic and traditional of a recipe as it can get. It contains no leavening agents, just simple and pure ingredients. It uses the good ness of ghee and regular sugar that we can powder at home and use!! This leaves you with no excuse to get into your kitchens and start creating deliciousness!!
1 cup Flour
1 cup Whole Wheat Flour
¼ cup Gram Flour (Besan)
¾ cup Clarified Butter (Desi Ghee) (1-2 tbsp more if needed)
1 cup Powdered Sugar
2 tsp Cardamom Powder
Slivered Pistachio – A Few
1 pinch Salt
1
- Pre-heat the oven to 170 C.
- Sift together all dry ingredients, flour, whole wheat flour, gram flour, cardamom powder and salt.
- Take sugar and ghee in another bowl and beat for 2-3 minutes.
- Combine the wet and dry bowl contents gently.
- If the dough feels very loose, cling wrap and let it rest in the refrigerator for 15 minutes.
- Remove and now make dough balls, approximately 25 gm each and place on a lined baking tray.
- Make indents in the centre of the cookies using your finger and press in few pieces of slivered pistachio.
- Bake for approximately 15 minutes.
- Once you remove from the oven, transfer the cookies along with the parchment paper onto a cooking rack.
- Cool and store away or enjoy them warm!
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Ingredients
1 cup Flour
1 cup Whole Wheat Flour
¼ cup Gram Flour (Besan)
¾ cup Clarified Butter (Desi Ghee) (1-2 tbsp more if needed)
1 cup Powdered Sugar
2 tsp Cardamom Powder
Slivered Pistachio – A Few
1 pinch Salt
Directions
1
- Pre-heat the oven to 170 C.
- Sift together all dry ingredients, flour, whole wheat flour, gram flour, cardamom powder and salt.
- Take sugar and ghee in another bowl and beat for 2-3 minutes.
- Combine the wet and dry bowl contents gently.
- If the dough feels very loose, cling wrap and let it rest in the refrigerator for 15 minutes.
- Remove and now make dough balls, approximately 25 gm each and place on a lined baking tray.
- Make indents in the centre of the cookies using your finger and press in few pieces of slivered pistachio.
- Bake for approximately 15 minutes.
- Once you remove from the oven, transfer the cookies along with the parchment paper onto a cooking rack.
- Cool and store away or enjoy them warm!
Notes
There is no mention of whole wheat flour in the ingredients?
How much of whole wheat flour should we take?
There is no whole wheat in the recipe.
Looks superb
Thank you so much.
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Pⅼz respond aѕ I’m looking t᧐ design my own blog and would like to know
where u got this from. thanks a lot
Thank you!! We did have hire a company to do the work for us. However, designing was done by us.