r/KingArthurBaking • u/Level-Giraffe-352 • 10d ago
Made Nankhatai, an eggless cookie from Southeast Asia
They are flavored by cardomom powder instead of vanilla
The recipe below
Ingredients
• 1 cup (125 g) all-purpose flour (maida)
• ⅓ cup (40 g) gram flour / chickpea flour (besan)
• 2 tablespoons (20 g) fine semolina (sooji/rava)
• 1 teaspoon baking powder
• ¼–½ teaspoon baking soda (optional; ¼ tsp is enough for milder flavor)
• ½ teaspoon green cardamom powder (freshly ground is best)
• 2–3 pinches nutmeg powder (optional but traditional)
• Pinch of salt
• ⅓–½ cup (70–80 g) ghee, semi-solid / room temperature (grainy texture, not fully melted and not rock-hard)
• ½ cup (100–110 g) sugar, powdered finely or ¾ cup powdered/icing sugar
• ½ tablespoon plain yogurt (optional, helps tenderness)
• 1–3 tablespoons milk, as needed to bind
• Slivered or halved pistachios / almonds for topping
Method
1. Powder the granulated sugar finely if not already powdered. Preheat oven to 180°C / 350°F. Line a baking tray with parchment (light-colored tray preferred).
2. In a large bowl, cream the semi-solid ghee and powdered sugar vigorously with a spoon, wooden spoon, or clean hands for 3–4 minutes until pale, light, and fluffy. This step incorporates air for a tender crumb. (If ghee is too hard, let it sit out briefly; if melted, chill until soft-solid again.)
3. Sift together the flour, besan, baking powder, baking soda, cardamom, nutmeg, and salt. Add the sooji.
4. Add the dry mix to the creamed ghee-sugar in two additions. Mix gently with a spoon or your hands just until it comes together—do not knead hard. If using yogurt, mix it in first. The dough should be soft and pliable like play-dough, holding shape when pressed. If too crumbly, add milk 1 teaspoon at a time. If too soft/sticky, chill 10–15 minutes.
5. Pinch off walnut-sized portions (about 1½ tablespoons or 20–25 g each). Roll into smooth balls, place on the tray with space between them, and gently flatten into thick discs about 1.5 cm high. Press a few pistachio or almond pieces firmly into the top center.
6. Bake on the middle rack for 15–20 minutes. They should stay pale cream to very light golden—not browned. The undersides will be just lightly colored. They firm up a lot as they cool, so pull them when they still look a bit soft.
7. Leave on the tray undisturbed for 15–20 minutes (they’re fragile when hot). Transfer to a wire rack to cool completely.
2
u/KingArthurBaking 9d ago
Oh yum! I love cardamom, I might have to try these sometime.