Indian · Dessert
Pistachio Sweet Cookies
A small-batch version of nankhatai-style Indian shortbread, built around ghee, gram flour and crushed pistachio with a warm hit of cardamom. These eggless cookies are dense, sandy-crumbed and fragrant, baked just until set so the centre stays tender.
$1
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
254Calories
4gProtein
14.7gFat
27.2gCarbs
12.1gSugar
1.7gFiber
154mgSodium
28mgChol
7.3gSat Fat
131mgPotassium
18mgCalcium
1.2mgIron
0mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Pistachio-Forward Craft Beer
local
Masala Chai
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 160°C (325°F) and line a baking sheet.
2
In a bowl, whisk the melted ghee and ground sugar until pale and slightly fluffy, about 2 minutes.
3
Sift in the all-purpose flour, gram flour, baking powder and salt, then add the ground cardamom and half the chopped pistachio.
4
Add the milk and bring the mixture together into a soft, slightly crumbly dough — do not overwork it.
5
Divide the dough into 4 equal portions and roll into balls, then flatten gently into thick discs about 4cm across.
6
Press the remaining chopped pistachio onto the top of each disc and place on the lined baking sheet, spaced apart.
7
Bake for 14-16 minutes until the edges are just set and the base is lightly golden — the cookies will still feel soft but will firm up as they cool.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g Ghee, melted and cooled
- 30g30g All Purpose Flour, sifted
- 8g8g Chickpea Gram Flour, sifted
- 22g22g Sugar White, finely ground
- 14g14g Pistachio, finely chopped, divided
- 1g1g Cardamom, ground
- 1g1g Baking Powder
- 0.5g0.5g Salt
- 4g4g Whole Milk
