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Nankhatai

These pistachio-topped biscuits are lightly infused with cardamom and saffron.

  • Preparation Time5 mins
  • Cooking Time15 mins
  • Serves35
  • DifficultyEasy
260g plain flour
35 pistachios to decorate
1/2 tsp ground cardamom
1 small pinch saffron
1 tbsp sweetened desiccated coconut
1/4 tsp baking powder
110g icing sugar
215g unsalted butter, room temperature
35g coarse semolina
25g chickpea flour

Beat the butter and sugar until pale and fluffy.

Add the baking powder, saffron and cardamom.

Sift in the semolina, gram flour and plain flour. Bind into a soft dough.

Make around 35 1-inch balls and flatten them slightly.

Place on a greased, lined baking tray and ensure there is enough space around each piece of dough as they will spread while cooking. Bake in a pre-heated oven for 8 minutes at 160°C.

Remove the biscuits from the oven and carefully place a pistachio in the centre, return to the oven and bake for a further 7 minutes until golden.

Remove from the oven and transfer to a wire rack to cool.

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