Apricot Jam Nankhatai

Nankhatai is an Indian style cookie that has lovely flavour of desi ghee. And by piping apricot jam into their centres, their taste is enhanced further This recipe has featured on the show Khanakhazana.

By Sanjeev Kapoor 25 Mar 2021 in Recipes Course

New Update

Main Ingredients	Apricot jam, Gram flour
Cuisine	Fusion
Course	Snacks and Starters
Prep Time	16-20 minutes
Cook time	11-15 minutes
Serve	4
Taste	Sweet
Level of Cooking	Easy
Others	Veg

Ingredients

Apricot jam as required
½ cup fine besan
1½ cups refined flour (maida)
¾ cup powdered sugar
¼ teaspoon green cardamom powder
1 teaspoon baking powder
A pinch baking soda
¼ cup pistachio powder
¾ cup ghee
Pistachio slices for garnishing

Method

Preheat oven to 180º C. Line a baking tray with a silicon mat.
Mix together fine besan, refined flour, powdered sugar, cardamom powder, baking powder, baking soda, pistachio powder in a mixing bowl. Add ghee, mix and knead into stiff dough.
Divide dough into small equal portions, slightly flatten each, make a small cavity in the center, place them on the lined baking tray and bake for 6-8 minutes.
Remove from oven, pipe out jam into the cavities and place the tray back in the oven. Bake for further for 4-5 minutes. Take the tray out of the oven, garnish with pistachio slices and cool them down to room temperature.
Serve or store in air tight container.

#Apricot jam #Baking powder #Baking soda #Ghee #Green cardamom powder #Pistachio powder #Powdered sugar