Nankhatai

Method

1. 1 Beat the ghee with powdered sugar for 8 minutes until a light, fluffy white mass forms.
2. 2 Mix the wheat flour, chickpea flour, semolina, and cardamom together using a wooden spoon.
3. 3 Mix with a spoon and do not knead; kneading will make the dough chewy and prevent it from cracking.
4. 4 Let the mixture rest for 30 minutes in the refrigerator, then roll it into balls and flatten them slightly.
5. 5 Press a pistachio nut in the center of each nut, then arrange them 4 cm apart on the tray.
6. 6 Bake at 170 degrees for 18 minutes; the cake is done when the surface cracks into a natural pattern.

With an appliance

• Oven 50 min

  Bake at 170 degrees for 18 minutes on the middle rack, keeping the oven door closed for the first 12 minutes.