Air fryer recipe · Desserts & Bakes
Air-Fryer Nankhatai
Melt-in-the-mouth Indian shortbread crowned with pistachios and scented with cardamom.
- 15 minTotal time
- 150°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 1035kcal
- 10.2 gprotein
- 111.8 gcarbs
- 60.4 gfat
- 3.4 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour1 cup
- Fine semolina2 tbsp
- Ghee1/2 cup
- Powdered sugar1/2 cup
- Cardamom powder1/2 tsp
- Chopped pistachios2 tbsp
Method
Whip the ghee
Beat the soft ghee with the powdered sugar until light and creamy, almost like whipped frosting. Whipping in air is what makes nankhatai so tender and crumbly, so do not rush this step.
Add the dry mix
Add the flour, semolina and cardamom and bring it all into a soft dough without kneading. If it feels dry, work in a teaspoon more ghee, since kneading would toughen these delicate biscuits.
Rest
Let the dough sit for fifteen minutes so the semolina softens a little. This short rest stops the finished biscuit tasting gritty and helps the dough hold together when you shape it.
Shape and top
Roll smooth balls, flatten them gently and press chopped pistachios into the centre. Score a tiny cross on top, which gives the classic crackled look and helps them bake evenly through.
Air-fry
Air-fry at 150C for 15 min until pale gold underneath but still light on top. They firm up as they cool, so lift them out carefully while warm, as they are soft and crumbly straight from the basket.
