Nankhatai

Name: Nankhatai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12
Ingredients: 150 g plain flour; 40 g gram flour; 2 tbsp. semolina; 60 g icing sugar; 1/2 tsp. ground cardamom; 1/2 tsp. baking powder; 100 g ghee, melted; Handful chopped almonds and pistachios, optional, to decorate

Sweet, crumbly and perfect for a Diwali table, these cardamom-laden Gujarati shortbread biscuits are made with ghee, which gives them a rich flavour. You can use butter instead of ghee if you have trouble sourcing it.

By The Good Housekeeping Cookery TeamPublished: 24 October 2023

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These moreish, melt in the mouth biscuits are the perfect addition to your Diwali table.

If you'd like more Diwali recipe inspiration, then we have plenty of options to choose from.

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Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Cal/Serv:

175

Ingredients

150 g
plain flour
40 g
gram flour
2 Tbsp.
semolina
60 g
icing sugar
1/2 tsp.
ground cardamom
1/2 tsp.
baking powder
100 g
ghee, melted
Handful chopped almonds and pistachios, optional, to decorate

Directions

1. Step 1Preheat oven to 160°C (140°C fan) mark 3 and line a large baking sheet with non-stick baking parchment.
2. Step 2Put all the ingredients except the ghee and chopped nuts into a bowl and stir together. Slowly pour in the melted ghee and use your hand or a wooden spoon to bring the mixture together to make a soft, pliable dough. Be careful not to overmix, otherwise the biscuits will become tough.
3. Step 3Divide dough into 12 equal sized balls, then arrange on prepared tray, spacing out evenly. Press a finger in the middle of the biscuits to make a small indent, then sprinkle with some chopped nuts, if you like.
4. Step 4Bake for 15min or until the biscuits are golden and feel sandy to the touch (they may still feel a little soft when pressed but will firm up upon cooling). Remove to a wire rack to cool completely. Serve.