Nankhatai - the perfect Chai time snack

Channelling Bombay's Irani " Cafes" with these home made Nankhatai and Chai. I'd developed this recipe way back in 2020 can't believe I am only sharing the recipe now!

These semolina shortbreads are a staple served with chai across the city. Hot chai, crumbly sweet fragrant cookie is pure joy and comfort. Perfect for entertaining or enjoying in solitude with some chai.

I have tweaked these to add Wattleseed an Australian native seed derived from the Acacia tree. It has earthy aromas of chocolate, coffee and hazelnut. A crackly top is a sign of a good nankhatai so celebrate the cracks!

Enjoy.

Ingredients

Makes 15 portions

  • 100 grams          Unsalted Butter, softened
  • 90 grams            Granulated sugar. Can use powdered jaggery instead
  • 60 gram              Whole Wheat Flour
  • 60 gram              Besan Flour
  • 60 gram              Semolina
  • 1/2 tbsp              Wattleseed ground or 1/2 tsp Cardamom seed lightly crushed
  • 1/4 tsp  Baking Soda
  • 20 gram             Pistachio, sliced or slivered

Method:

  • Preheat Oven to 170 C Line 2 baking sheets with paper or silicone mats.
  • To make the dough, beat butter, sugar & wattleseed/cardamom in a stand mixer or by hand, till creamy. 3 mins approx.
  • Add in the flours and semolina and mix on low to combine and forma dough. Can be folded in by hand with a silicone spatula, mixing for a min. Do not over mix.
  • Shaping the cookie
  • Divide the dough into 25g balls and place on the lined trays. Flatten lightly and top with a pistachio piece.
  • Bake for 15-18 mins, turning once to ensure even cooking.
  • Remove and set aside on the tray for 15 mins to firm up, then transfer to a wire rack to cool completely.
  • Store in an air tight container for 2 days at room temperature, though I bet they won't last that long. They taste incredible warm too