Learn how to make Nankhatai, a delicious sweet dish recipe only on Varaity Vantalu.

Nankhatai is an Indian shortbread cookie or biscuit made using flour, sugar and ghee/buter. The soft crumbly nankhatai brings back many a fond memory. There are many variations in nankhatai. On this auspicious ocassion of Diwali, food blogger Tarika Singh brings you the nankhatai recipe with her own added spin. She presents to you two flavours of nankhatai, rose and cardamom flavour and chocolate flavour.

Ingredients:
200 gms / 1 cup ghee (clarified butter)
160 gms / 1 cup powdered sugar
240 gms / 2 cups all-purpose flour
120 gms / 1 cup chickpea flour
1/4 tsp salt
1 tsp cardamom powder

For the Rose Nankhatai
1 1/2 Tbs edible rose water
1/4 cup dried rose petals

For the Chocolate Nankhatai
1 to 2 tbs milk
100 gms 45% dark chocolate, chopped up in chunks

For the garnish
2 Tbs pistachios, crushed

Method:
- In a large bowl, cream the ghee & sugar until smooth.
- In a separate large bowl, sift together the all-purpose flour, chickpea flour & salt. Whisk in the powdered cardamom.
- In 2 to 3 batches, add the flour mixture to the creamed sugar & ghee. Incorporate well after each addition & use your hand if you need to. Don't knead the mixture
- Split the mixture into two halves, roughly 365 gms each.
- To one half, add the rose water & rose petals, trying to ensure that it's evenly distributed. Shape the dough into a ball without kneading it. You'll know the dough is ready to use if you can roll a small piece of it without it crumbling, falling apart, or having cracks in it.
- To the remaining half add 1 tbs milk and mix it through the dough. Stir in the chocolate chunks & test the dough to see if a small piece of it rolls into a ball without crumbling or falling apart. If not, add a bit more milk.
- Pre-heat the oven to 180 degrees Celsius.
- Shape the dough into bit sized balls and place on a parchment lined baking sheet. Press on the crushed pistachios. Bake in the preheated