Ingredients

The following ingredients have 14 Servings
  • 1 cup whole wheat flour
  • 1/4 cup gram flour
  • 2 tablespoons semolina
  • 2 tablespoons pistachios (coarsely chopped)
  • 1/2 cup sugar (powdered)
  • 1/3 cup ghee
  • 1/2 teaspoon cardamom powder
  • A pinch of nutmeg powder
  • 1/4 teaspoon saffron strands
  • A pinch of salt

Instruction

  • Preheat oven at 180C for 15 minutes. Before you begin make sure all the ingredients are at room temperature. The ghee should be solid. Take ghee and powdered sugar in a mixing bowl. Add cardamom powder, nutmeg and saffron.
  • Mix well. Whisk until light and creamy.
  • To the ghee sugar mixture add the flours and powdered pistachio. Mix gently. Do not knead the dough by applying pressure. Just gently bring everything together.
  • Divide the dough into 12-15 small balls. Flatten the ball and place some pistachios on each cookie.
  • Arrange in a greased cookie tray. Bake for 12-15 minutes. Let cool and store in airtight container. Serve nankhatai with tea or coffee.