1 cup all purpose flour 1/2 cup besan or gram flour 2 1/2 tablespoons semolina or sooji 1/2 cup icing sugar 1/4 teaspoon salt 1/2 teaspoon ground cardamon 1/2 cup of melted ghee or butter or vegan alternative 1/4 cup roughly crushed unsalted pistachios, reserve a little extra for the top of the nankatai Method :
Preheat the oven to 325 F
Mix all the dry ingredients in a bowl of the food processor. You can do this
by hand if you do not have a food processor.
Pulse or mix all the ingredients until they are well blended.
Add the melted butter and blend until a dough forms. If the dough does not come together like a smooth dough do not worry. The dough will bind as you squeeze it together.
Take a table spoon of dough and press together to form a rough ball. Using your finger press the top of the ball to make a small indentation. Fill this with some crushed pistachio and press gently
Bake in the preheated oven for about 15 minutes until lightly browned on the edges.
Remove and cool completely
Save in an air tight container when completely cooled.
Flavoring of cardamom and gram flour too overpowering....wonder if almond flour vould be substituted with cinnamon?? liked pistachios
ReplyDeleteI found the blend perfect. It is the cardamon flavor that makes this Nankatai so authentic. These flour blends are the main ingredients in the Nankatai that is found in most of India. Try it before you decide what alternatives you wish to replace.
DeleteHi Lisette, I made it and husband and I did not like besan flour taste. I am sure others may.
ReplyDeleteThe besan is essential for the taste in this authentic Indian recipe. You may want to try this recipe instead https://goankhana.blogspot.com/2015/12/nankatai-snowballs.html?q=nankatai
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