By Sangeeta Patankar - Winter 2017 Issue
Nankhatai come from Northern India. Nan refers to naan, which means bread, and khatai means biscuit. They are a style of shortbread cookie made without eggs, so they are a good option for those with egg allergies.
Recipe Detail Serves: 30 40 minutes Prep Time, 25 minutes Cook Time
Heat oven to 350 degrees. Grease a couple baking sheets or line with parchment paper.
Mix the ghee and powdered sugar until it is smooth. Fold in baking soda, gram lentil flour and all-purpose flour. Cover dough with plastic wrap and let it rest at room temperature for 25 minutes.
Make 1-inch balls and flatten them to about a quarter-inch thick. Add a pistachio at the center of each cookie.
Bake for 22 to 25 minutes on the middle rack. Keep a close watch on them—nankhatai should stay white.