The following recipe came to us from Poley Bhamra:


  • Ingredients
    • One bowl gram flour
    • One bowl all-purpose flour
    • One bowl fine semolina
    • One bowl castor sugar
    • One bowl melted ghee
    • Pinch of bicarbonate of soda
  • Instructions
    • Cream melted ghee and castor sugar together till light and fluffy.
    • Add the rest of ingredients and continue beating till thoroughly mixed and make a soft dough.
    • Divide the mixture into small balls.
    • Roll and press each lightly between the palms.
    • Place the nankhatai on a greased baking tray and with a knife soft cut or just put a cross.
    • Bake the nankhatais in a slow oven for about 25 minutes or till firm and off white.
    • Decorate each nankhatai with powdered pistachio nuts and almonds and cardamom.

Poley says she learned this recipe from her mother when she first began cooking.