Photograph of the finished Nankhatai

India · Bánh quy bơ ghee nứt mặt

Nankhatai

50 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.3 lb
  • Photograph of Besan chickpea flour Besan chickpea flour 5.6 oz
  • Photograph of Semolina flour Semolina flour 4.9 oz
  • Photograph of Ghee Ghee 14.1 oz
  • Photograph of Powdered sugar Powdered sugar 15.5 oz
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Pistachios Pistachios 4.2 oz
  • Photograph of Baking soda Baking soda 0.3 oz

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.

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