Pista: Pistachio Paste made from 30 gms Blanched Pistachios, 1/4 tsp Pista Essence
Step 1 - Making the Basic Dough
Start by sifting all the dry ingredients - Flour, Chickpea Flour, Semolina, Salt and Icing Sugar in a bowl.
Add the ghee and combine it into a soft dough.At first the dough would be crumbly. Do not be tempted to add any additional liquid here, the warmth of your hands would melt the ghee and everything will come together into a dough.
Divide the dough into 9 equal portions. You can either eyeball or divide it into 9 portions weighing 112 gms each.
Step 2 - Flavouring The Dough
Add the respective flavours in each bowl and combine to a dough to get the flavour of choice
For example if you wish to make the Rose Nankhatai, then add all the ingredients mentioned to make it in a bowl, combine to form the dough. Apply the same method to any type of flavour you wish to make.
Step 3 - Shaping the Dough
Once you have the flavours of choice it is time to shape them.Take a small portion or if you like to be precise 28 gms of dough. Roll it between your palms to form a smooth crack free ball.
Using your fore-finger gently press the top of the ball to form an indentation and place it on a baking tray lined with parchment paper.
Chill the cookies for a minimum of 20 mins.
Step 4 - Baking
While the dough is chilling, preheat your oven to 190°C.
Once pre-heated invert an empty baking tray and place it in the middle rack of your oven and then place the baking tray with the shaped cookie dough above it. This method is known as Double Pan Baking.
Bake the cookies for 11-14 mins.It took me 12 mins to bake all the cookies except the pista and cofee nankhatais which took 13 mins to bake.
Cookies will definitely be soft to touch, so do not be tempted to bake it longer.
Step 5 - Garnishing
This is an optional step but since we made so many flavours I decided to go for different garnishing on top to elevate the look of the cookies.
Rose Nankhatai: Dried Rose PetalsPaan Nankhatai: Glazed CherriesCoffee Nankhatai: Roasted PecansKesar Nankhatai: Saffron strandsChocolate Nankhatai: Crushed Ferrero RocherButterscotch Nankhatai: Almond PralineThandai Nankhatai: Crushed Black PepperRasmalai Nankhatai: Golden White chocolate chipsPista Nankhatai: Slivered Pistachios.
Just make sure to add the garnishing on top when the cookies are still warm that is straight out of the oven. Once they crisp up the garnishes won't stick to the cookies.
Allow the cookies to cool on your baking tray itself for 5 mins then transfer to a wire rack to cool completely.
Consider checking our basic Nankhatai recipe post for detailed tips and tricks for getting the base recipe right.
All ingredients need to be at room temperature specially the ghee which you want to be in semi-solid state. If it is liquid then refrigerate it for a while to get the consistency right.
Make sure to keep the dough covered at all time as you are working with so many flavours it might take a little time from forming a dough to shaping them, so in between always keep the dough covered with a tea towel so that nothing dries out.
You may find the dough to be a bit sticky while adding certain flavours and if you are finding it too difficult to combine to a dough then simply grease your hands with some ghee and it should make the process easy.
Once baked do not be in a rush to transfer the cookie on to a wire rack. Let it sit in the pan for 5 to 6 mins and then transfer. The cookies cook while cooling so if transferred earlier it will become crumbly.
The recipe makes 45 cookies; 5 cookies of 1 flavour. You can easily halve or double the recipe depending upon how many flavours you want to try.
Flavoured Nankhatai can be stored in an air tight container for 10 to 15 days.
You need not make different type of garnishes if you do not wish to. Just use nuts to garnish on top.
If you are looking details on Nankhatai pricing then check out this post on Cake Pricing Guide for a detailed information.
How to make Thandai Masala:Check this recipe post on Homemade Thandai Masala. I halved the recipe and used some of it for this one. The remaining can be stored in an air tight container for 1 to 2 months. You can add it to warm milk and give it as a drink to your kids or make other desserts like mousse, cheesecakes etc. Or you can use store bought masala too.How to make Rasmalai Powder:I have used the powder made from our Rasmalai Cookies. Quarter the recipe and use for this one.Pistachio Paste Procedure:Soak 30 gms Pista in hot water for 2 hours. Drain the water, peel the skin and dry it using paper towel. Pulse it in your food processor or mixer until grainy. Add 1 to 2 tbsp oil (little a time) and blend to a fine paste. Use this pistachio paste to make the recipe.Homemade Butterscotch Sauce:You can obviously choose to buy store bought too. To make it at home follow my 5 mins Butterscotch sauce recipe. I used 1 tbsp butter, 3 tbsp brown sugar and 2 tbsp cream to make it for this recipe. Haldi Wala Doodh (Turmeric Milk):Heat 2 tbsp milk and add pinch of turmeric, freshly crushed black pepper, pinch of sugar. Mix until the sugar dissolves.Saffron Milk: Soak big pinch of saffron strands in 2 tbsp hot milk. Let it soak for a while. In place of Rasmalai Milk you can also use Saffron Milk.