A delectably unique take on the traditional Nankhatai.
- 8 tbsp Pumpkin Puree
- 1½ 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.