Bakery
Soft Nankhatai
The Indian shortbread — ghee, sugar, maida, semolina and cardamom rolled into balls and baked until they crack open. Five-ingredient, half-hour magic.
Prep
10 min
Cook
18 min
Serves
10
Per serving
51kcal
Protein
1g
Carbs
5g
Fat
3g
Fibre
0g
Ingredients
- 30 gGhee
- 10 gMaida
- 25 gBesan (gram flour)
- 8 gSuji (semolina)
- 1/4 tspCardamom powder
- 20 gPowdered sugar
- a pinchSalt
- for toppingSlivered nuts (pista or almond)
Method
- 1
In a bowl, mix maida, besan, suji, powdered sugar, cardamom powder and a pinch of salt.
- 2
Add the ghee. Rub between fingertips until you can press the mix into a ball that holds its shape.
- 3
Roll into small lemon-sized balls. Place on a lined tray with space between. Press a sliver of pistachio or almond on top.
- 4
Bake at 170°C for 15–18 minutes. They will rise gently and crack on top — that's the signature. Don't over-bake.
- 5
Cool completely on the tray before moving — they're fragile when warm.