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Nankhatai

South Asian · 40 min · Easy · 20 cookies

Nankhatai

Indian cardamom shortbread, sandy and crumbling from chickpea flour and semolina, split across the top and studded with pistachio.

~150 cal per serving — Calories are approximate, per serving — a guide only.

soy-free
Plan it:

Method

  1. 1

    Cream the butter and sugar

    Beat the softened vegan butter with the powdered sugar and the crushed cardamom seeds until pale and light.

  2. 2

    Make the dough

    Work in the chickpea flour, semolina, all-purpose flour and baking soda until it comes together as a soft dough. Add no liquid at all — it looks impossibly dry for a minute and then comes together under the pressure of your hands.

  3. 3

    Shape

    Heat the oven to 325°F (160°C). Roll the dough into balls, one per serving, onto a lined baking tray, flatten each slightly, and press chopped pistachios into the top.

  4. 4

    Bake low

    ⏱ 19 min

    Bake for 18–20 minutes, until pale gold underneath and split across the top. The cracks are the sign they are done — a nankhatai that has browned has been baked too hot.

Notes

Bake these low and slow. Too hot and they color before the chickpea flour has cooked, which leaves a raw, faintly bitter taste. Grinding the cardamom seeds yourself is worth it here; pre-ground loses most of its perfume within weeks.

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