Post: Nankhatai

Image Source: Himanshu Taneja

  • 1 cup all-purpose flour
  • 1/2 cup gram (chickpea) flour
  • 2 1/2 teaspoons fine semolina
  • 1/2 cup icing sugar
  • Pinch salt
  • 1 teaspoon chai spices*
  • 3/4 cup ghee or butter
  • 1 pinch chopped pistachios

1. Prepare a baking sheet lined with parchment paper and set the oven to preheat at 325 degrees Fahrenheit.

2. In a large mixing bowl, add flour, gram flour, semolina, powdered sugar, salt, and chai spices, and combine. Add ghee/butter and combine well. 

3. Roll into round balls, about 1/2″ inch thick, then place on baking tray. Press down with your fingers into thick disks and sprinkle with pistachios, pressing in gently.

4. Bake 12ā€“15 minutes until slightly browned. Let cool, then serve.

Note: * Chai spices: two or more of the following – cinnamon, cardamom, ginger, cloves, star anise, and sometimes fennel, nutmeg, pepper and coriander.


This recipe is adapted from The Raw Spice Bar with thanks.

3 thoughts on “Nankhatai

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