Nanis Pistachio Cardamom Cookies Nan Khatai Recipes

PISTACHIO CARDAMOM NANKHATAI

Steps:

• 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!

AFGHANI NAN KHATAI-CARDAMOM SPICED COOKIES TOPPED WITH PISTACIOS

Steps:

• Preheat the oven to 350 degrees.
• Mix the white flour with the sugar, and crushed cardamon. Next, add the oil and mix well.
• Make the dough into two inch round balls and put them on a cookie sheet and bake for 15min, or until lightly browned.
• Sprinkle finely ground pistachios on top of the cookies while they are still hot.
• Let cool before eating.
• Enjoy.

NANI'S PISTACHIO CARDAMOM COOKIES (NAN KHATAI)

Steps:

• Preheat the oven to 350 degrees F and place two racks near the center of the oven.
• In a medium bowl, sift the flour and baking powder together and set aside.
• In a large bowl, combine the sugar and Crisco, using a rubber spatula, fold until the sugar starts to incorporate with the Crisco. Add the semolina, pulverized almonds, and cardamom powder to the sugar and Crisco mixture and fold to incorporate. Add the flour in all at once and using the spatula or clean hands, form a large dough ball. Portion out 24 pieces.
• Take a portion in the palm of your hand and form a loose fist around it. This will slightly soften the shortening and make it easier to form a ball. Roll the dough between both palms to form a ball. Place the dough ball on a baking sheet lined with parchment, slightly press down to flatten the top and place a pistachio in the center. Repeat the process with all portions.
• Bake for 15 - 18 minutes. The cookies will remain about the same color as prior to baking. Do not brown.