Step-by-Step Instructions

1. 1.Prepare Ghee

   Take 1 cup of ghee, melt it slightly, then chill it in the fridge for 15-20 minutes until it solidifies.

2. 2.Cream Ghee

   Take the chilled ghee and beat it with a spoon until it becomes creamy and light in color.

3. 3.Add Powdered Sugar

   Add 1 cup of powdered sugar to the creamed ghee and mix well with a whisk until fully combined and creamy.

4. 4.Add All-Purpose Flour

   Add 1 cup of all-purpose flour (maida) to the mixture and mix gently with a whisk or spatula. Do not knead.

5. 5.Add Remaining Dry Ingredients

   Add 2 tablespoons of gram flour (besan), 1 tablespoon of semolina (sooji), 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of cardamom powder to the dough. Mix gently until just combined. The dough should not be kneaded like regular dough; just press and combine.

6. 6.Rest the Dough

   Let the dough rest for 10-15 minutes. If it feels too soft, chill it in the fridge. If it's too soft, add a little more all-purpose flour, not semolina or gram flour.

7. 7.Shape Nankhatai

   Take a portion of the dough (about 1/4 cup or using a measuring spoon as a guide), roll it into a ball, and then gently flatten it into a disc shape. Place on a baking tray lined with parchment paper.

8. 8.Prepare Egg Wash & Garnish

   Beat 1 egg with a few drops of yellow food color for the egg wash. Chop pistachios and almonds for garnish.

9. 9.Apply Egg Wash & Garnish

   Brush the top of each Nankhatai with the egg wash. Sprinkle chopped pistachios and almonds on top.

10. 10.Pre-heat Pot

    Pre-heat a large pot (or oven) for 10-15 minutes on medium heat. Place a stand inside the pot.

11. 11.Bake Nankhatai

    Carefully place the baking tray with Nankhatai into the pre-heated pot. Cover tightly and bake for 20-25 minutes on low heat. The Nankhatai will spread slightly during baking.

12. 12.Cool & Serve

    Once baked, remove the tray from the pot. Let the Nankhatai cool completely on the tray for 10-15 minutes before handling, as they will be very soft when hot and will firm up as they cool. Serve once cooled and hardened.