Nankhatai
Nankhatai, from above
VegSurat

Nankhatai

Ghee, besan and cardamom shortbread that melts before you can finish your sentence.

40 minTime
2 gProtein each
mildSpice
Surat’s gift to the biscuit tin2 chapters · 1 min read

Make it your way

Grandma's wayGhee, besan and cardamom, bakery style.
The original
167kcalsame
2 gproteinsame
1 gfibresame
40minutessame

Classic nankhatai.

Per serving, worked out from the ingredient table.

Ingredients

12 servings
Maida (all-purpose flour, plain flour)1 cup
Besan (chickpea flour, gram flour)¼ cup
Rava (semolina)1½ tbsp, fine
Ghee½ cup, soft
Sugar½ cup, powdered
Cardamom½ tsp
Baking powder½ tsp
Salta pinch
Pistachios2 tbsp, chopped

Method

5 steps
  1. 1Beat the soft ghee and powdered sugar for 4 to 5 minutes.
  2. 2Add maida, besan, rava, cardamom, baking powder and salt. Bring together gently without kneading.
  3. 3Heat the oven to 170 C. Roll into small balls, flatten slightly and press a bit of pistachio on top.
  4. 4Bake 15 to 18 minutes.
  5. 5Cool completely on the tray before moving.
Serve it like this

Arrange in a steel dabba or on a plate with masala chai; they keep well for two weeks in an airtight tin.

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Make it a meal

What goes with Nankhatai: a bread or rice, a side, something to drink and something sweet.

A little snack Sev khamani45 min
A little snack Vada pav50 min
To drink Masala chai10 min
To drink Irani chai30 min
To drink Badam milk25 min
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