Ingredients
Scale
- 65 g All-purpose flour
- 30 g Besan/ chickpea flour
- 15 g Sooji/ Semolina
- 40 g Icing sugar
- 60 g Ghee/ clarified butter
- 1/4 tsp Cardamom Powder
- A pinch of Salt
- Chopped pistachios, as required
Instructions
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan) for 10-15 minutes. Line a baking tray with a silicone mat or butter paper.
- Sieve all dry ingredients in a bowl – flour, chickpea flour, semolina, icing sugar, cardamom powder, and salt.
- Add soft ghee to this mixture and combine using your hands. Mix to form a nice smooth dough.
- After the dough is ready, take 30g and shape it into a ball. Press it a little bit tgle to flatten it out. Place it on a lined baking tray. Now, repeat the same with the rest of the dough.
- Place some chopped pistachios at the center of the biscuits for garnish.
- Bake the Nankhatai at 180C (OTG mode: upper rod + lower rod + fan) for 12-15 minutes.
- Let the biscuits cool down before removing from the tray and serving.
- Prep Time: 8 to 10 minutes
- Cook Time: 12 to 15 minutes