Nankhatai
Crumbly, cardamom-scented Indian shortbread cookies with a classic crackled top.
Ingredients
| Volume | Grams |
|---|---|
| 1/2 cup ghee, soft, solid | — |
| 1/2 cup powdered sugar | 56 g |
| 1 cup all-purpose flour | 120 g |
| 1/4 cup besan (chickpea flour) | — |
| 2 tbsp fine semolina | — |
| 1/2 tsp ground cardamom | — |
| 1/4 tsp baking powder | 1 g |
| 1/8 tsp table salt | 0.8 g |
| 2 tbsp pistachios, chopped | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F and line a baking sheet with parchment.
- Beat the ghee and powdered sugar until pale and fluffy, 3–4 minutes.
- Whisk the flour, besan, semolina, cardamom, baking powder and salt, then mix into the ghee just until a soft dough forms.
- Roll into 1-inch balls, flatten slightly, and press a few pistachio pieces on top. Space 2 inches apart.
- Bake 15–18 minutes, until the tops crack and the bottoms are light golden. Cool on the sheet; they firm up as they cool.
Tips
- Butter works in place of ghee, but ghee gives the traditional flavor and texture.
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