Pistachio Cardamom Nankhatai Recipes

CARDAMOM BISCUITS (NAN KHATAI)

Steps:

• Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.
• Beat the butter until soft, then gradually add the remaining icing sugar and the ground cardamom. Continue beating until light and creamy, about 10 mins.
• Sieve the flour and gram flour into a bowl and whisk in the semolina and a pinch of salt. Stir into the butter and sugar in two increments. Gently bring everything together into a soft dough.
• Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.
• Slightly flatten the top of each ball and press a whole almond or some chopped pistachios in the middle of each one. Chill for 20 mins.
• Heat the oven to 160C/140C fan/gas 3. Bake the biscuits for about 20 mins or until golden. Leave to cool before storing in an airtight tin.

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.