Orange Nankhatai

[nverland]

Orange Nankhatai
Makes: 18-20

Ingredients

1 1/4 cup all-purpose flour
1/2 cup super fine semolina/suji
2 tbsp almond meal
1/2 cup ghee, cold
3/4 cup sugar
6 cardamom pods, skin removed and seeds powdered
4 tbsp yogurt
1/4 tsp baking soda
1/4 cup pistachio, roughly grind
Zest of one orange

Method

Preheat the oven to 180 C. Line a baking tray with parchment paper.

Mix the flour, almond meal, semolina, baking soda and keep aside.

With your fingers rub the orange zest with the sugar till the sugar turns pale orange.

Whisk together ghee and sugar until light and fluffy.

Add yogurt and cardamom and mix.

Add the flour mix in three batches to the wet ingredients. Let the dough rest for 10 minutes.

Roll in 18 equal size balls. These cookies spread so if you like your cookies flatter like we do, you want to lightly flatten the balls before baking or just roll in ball for thicker version.

Press in a tsp of pistachio into each cookie before baking.

Bake for 30 minutes. They will be tiny bit soft at the center but will crisp as they cool.

Let it cool completely and store in airtight container.