Easy to make Pista Elaichi Nankhatai (an Indian shortbread cookie flavoured with cardamom and topped with pistachios). The recipe uses few ingredients and pure ghee and is quick and effortless to make. Kids will love these preservative and additive free cookies.
Yield: 20 cookies
Prep. Time: 10 Mins + refrigeration
Baking Time: 20 Mins
- Maida [APF] – 1 cup
- Besan [Gram Flour] – ½ cup (sieved)
- Chiroti Rava [Fine semolina] – ¼ cup
- Powdered Sugar – ¾ cup
- Pure Ghee [Clarified Butter] – ½ cup
- Soda-bi-carb – ½ tsp.
- Pictachios – 10 to 12 (sliced or chopped fine)
- Salt – a small pinch
Step 1: Take all the dry ingredients, except the pistachios, in a parat / taat and mix it well.
Step 2: Add the ghee (at room temperature) and make a dough (do not knead too much).
Step 3: Transfer the dough to a bowl and cover with cling film. Refrigerate for an hour.
Step 4: Grease a baking tray and line it with parchment paper. Set your oven to pre-heat at 150° c.
Step 5: Take small quantities of the dough and make small lime sized balls and place on the tray lined with parchment paper. Leave space in between as in the picture. Top the balls with the sliced / chopped pista.
Step 6: Bake in the pre-heated oven for 20 minutes at 150° c. Later, remove from the oven, cool and store in an airtight container or have a go at it right away.
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