Nankhatai

Let's Cook

1. Step 1.

   In a small bowl, whisk together 1½ cups whole-wheat flour, ⅓ cup semolina, and 1 teaspoon kosher salt; set aside.

2. Step 2.

   Using an electric mixer, beat ⅔ cup ghee, ¾ cup confectioners’ sugar, ½ teaspoon ground cardamom, and ½ teaspoon freshly grated nutmeg in a large bowl on medium-high speed until lightened in color, 2 to 3 minutes.

3. Step 3.

   Reduce mixer speed to low and mix in the flour mixture until just combined. The dough may be slightly clumpy, similar to pie dough.

4. Step 4.

   Transfer the dough to a piece of plastic wrap and form into a 1-inch-thick disk. Wrap well and refrigerate until slightly firm, about 15 minutes.

5. Step 5.

   While the dough chills, heat the oven to 350°F and line 2 baking sheets with parchment paper.

6. Step 6.

   Roll the dough into balls slightly less than 1½ inches in diameter (about 1 ounce each) and place onto the prepared sheets, spacing them 3 inches apart. Flatten each ball to ¾ inch thick (crackly edges are fine). If desired, use a sharp knife to make a cross indentation about ⅛ inch deep into each cookie. Press a few pieces of chopped pistachio into the center of each cookie.

7. Step 7.

   Bake, rotating the positions of the baking sheets halfway through, until the cookies are set and golden brown on the bottoms, 14 to 18 minutes. For a more tender cookie, bake 14 minutes; for a crunchier cookie, bake longer.

8. Step 8.

   Transfer the cookies to a cooling rack and let cool completely.