Almond Pistachio Nankhatai

Nankhatai is one of the most popular Indian shortbread cookies , these are commonly prepared during festivals or occasions. The best thing about these biscuits are that they are eggless and infused with flavors of cardamom. These are really heavenly delicious . You can make these biscuits with whole wheat flour or combination of APF and Chickpea flour. The latter combination is the most tastiest and popular way of preparation.

I have given this traditional biscuit a delightful and colorful twist by adding almonds and pistachios. These were so tasty that I had hard time taking final pic as my family were getting impatient to get their hands on these gorgeous biscuits. Enjoy these delectable cookies with warm cup of tea or milk

Preparation time: 20 mins Cooking time: 14 mins Total time: 34 mins

Servings: 4

Ingredients

130 g maida / all purpose flour
60 gram besan (chickpea flour)
2 tbsp semolina /sooji
1/2 cup powdered sugar
1/4 teaspoon baking soda
2 tbsp Almond flour
0.5 ml Almonds essence adjust
1.5 tbsp finely ground Pistachio
105 g ghee (clarified butter) at room temperature
1-2 drops green food coloring
1/8 teaspoon cardamom powder
1 pinch salt
2 tbsp curd (should not be sour)
1 tbsp chopped nuts to garnish

Steps to prepare

In a bowl , sieve Maida, besan , baking soda and salt.

Add Semolina to flour mixture and mix well. Keep it aside

Blend sugar and ghee in a bowl for 4-5 minutes

Add curd and cardamom powder, blend well for 1 minute

Add dry ingredients to ghee mixture and knead to form smooth soft dough

Divide the dough into 2 equal portions

Add almond flour,almond essence to the first dough and mix well. You can increase the almond essence for a stronger flavor

Add pistachio and green food colour to the second dough and mix well

Take 2 small portion of Almond dough and 2 small portion of pistachio dough. place them alternate manner and shape them into lemon sized ball and lightly flatten it. Alternatively shape both the dough as desired