1. Heat oven to 350 degrees. Grease a couple baking sheets or line with parchment paper. 

  2. 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. 

  3. Make 1-inch balls and flatten them to about a quarter-inch thick. Add a pistachio at the center of each cookie. 

  4. Bake for 22 to 25 minutes on the middle rack. Keep a close watch on them—nankhatai should stay white.

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Three nankhatai cookies with pistachios in their centers.