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Pistachio Cardamom Nankhatai

Yields8 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

Nankhatai 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

  1. Pre-heat the oven to 170 C.
  2. Sift together all dry ingredients, flour, whole wheat flour, gram flour, cardamom powder and salt.
  3. Take sugar and ghee in another bowl and beat for 2-3 minutes.
  4. Combine the wet and dry bowl contents gently.
  5. If the dough feels very loose, cling wrap and let it rest in the refrigerator for 15 minutes.
  6. Remove and now make dough balls, approximately 25 gm each and place on a lined baking tray.
  7. Make indents in the centre of the cookies using your finger and press in few pieces of slivered pistachio.
  8. Bake for approximately 15 minutes.
  9. Once you remove from the oven, transfer the cookies along with the parchment paper onto a cooking rack.
  10. Cool and store away or enjoy them warm!

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