Nankhatai- Indian shortbread


  1. 1/2 cup ghee + 1 tbsp extra
  2. 1/2 cup icing sugar
  3. 1 cup maida(wheat flour)
  4. 1/2 cup besan (gram flour or chickpea flour)
  5. 1/4 cup suji (semolina)
  6. 1/2 tsp cardamom powder
  7. 1/4 tsp salt
  8. Some chopped pistachios for garnishing


  1. Whisk ghee (soft not melted) and sugar until its creamy

  2. Add in all flours and cardamom powder

  3. Use your palm to mix everything. Once all lumps are gone start kneading it. At this stage if you knead more ghee, put it and knead to a soft dough. It will take time, be patient please

  4. Once that dough is formed, keep in fridge for 15 mins

  5. Preheat oven at 180C fan forced and line a baking tray with parchment paper

  6. After 15 mins make small balls and flatten them, they wont rise or spread.

  7. Bake for 15 mins. check you might need to keep another 5 mins. Make sure they dont turn dark.

  8. Let them cool and enjoy with your tea or coffee

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