Wednesday, 26 October 2016

Pistachio filled Nankhatai

Pistachio filled Nankhatai

Goodness of probiotic atta with earthy taste of besan, the nankhatai are melt in mouth with chewy pista honey centred.

Preparation time : 10 mins
Baking time :50 mins includes preheating time
Makes : 30 lemon sized bisciuits
Difficulty : Easy

Ingredients for biscuit:
1 ½ cup Jiwa Probiotic atta
½ cup besan
½ cup rava or suji
1 cup ghee
1 cup fine sugar
1 tsp baking powder
½ cup cold water or chilled milk
1 tbsp elaichi powder
Pista slivers for garnish

For filling:
¾ cup pista powder
¼ cup everyday whitener
1.5 tbsp honey
Few drops milk

For filling:
  • Mix pista powder, dairy whitener and honey.
  • If required add milk to bind. Divide pista dough into 30 equal balls.

For biscuit:
  1. Preheat oven at 175 c or if using fan at 160 c for 10 mins.
  2.  Seive together atta, besan, rava, elaichi powder and baking powder.
  3. In another bowl cream sugar and ghee till fluffy. It will take 5 mins with the help of beater.
  4.  Fold in the dry mix. Use cut and fold method to fold the mixture with spatula.
  5. Add milk slowly to form hard pliable dough.
  6. Divide the dough into 30 equal lemon sized balls.
  7. Make indent in one ball place pista dough and seal the dough.
  8. Roll into smooth ball and roll top in pista slivers.
  9.  Place biscuit 1” apart on baking tray lined with parchment or silicon baking paper.
  10.  Place tray in middle rack and bake for 15 mins.
  11. You will know that it is baked when they turn golden.
  12. Let them cool in tray for 5 mins.
  13. Transfer to cooling rack. Allow to cool completely.
  14. Store in airtight container for 10 days and month in fridge. 

  1. Can use any atta instead of Jiwa probiotic
  2. Filling is optional
  3. Can change the flavours by adding gulkand or thandai mix.

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