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Pumpkin Nankhatai

A delectably unique take on the traditional Nankhatai.


  • 8 tbsp Pumpkin Puree
  • cup All Purpose flour
  • ½ cup Sugar
  • ½ cup Ghee/clarified butter
  • 1 tsp Cinnamon powder
  • ½ tsp Baking Powder
  • ½ tsp Baking Soda
  • Pinch of Salt


  • Whisk the ghee and sugar in a bowl.
  • Add pumpkin puree and mix until smooth. Set aside.
  • Mix the flour, baking powder, baking soda, cinnamon powder and salt in a large bowl.
  • Fold in wet ingredients into the dry ingredients with a spatula. The dough will be very soft. Cover the dough with cling wrap and chill for 30 minutes.
  • Preheat oven to 350°Line a baking tray with parchment paper.
  • Roll the dough into balls. Flatten each ball slightly with your hands. Make a cross design on top with a knife. Press crushed pistachio in the center.
  • Bake for 15 minutes or until the edges appear set .
  • Remove from the oven and let it cool completely.
  • Store in an airtight container & enjoy.