Pistachio barfi
Enjoy this traditional Indian sweet treat at special occasions such as Diwali. With the texture of soft marzipan, it's richly indulgent and beautifully spiced
Nankhatai (cardamom biscuits)
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Makes 24 biscuits
Skip to ingredients
- 3 green cardamom pods
- 40g icing sugar
- 100g unsalted butterat room temperature
- 70g self-raising white flour
- 25g gram flour
- 25g semolina
- 24 skin-on almondsor chopped pistachios
Nutrition: Per serving
- kcal63
- fat4g
- saturates2g
- carbs5g
- sugars2g
- fibre0.4g
- protein1g
- salt0.05g
Method
step 1
Split the cardamom pods and remove the seeds. Pound the seeds to a powder in a pestle and mortar with 1 tsp of the sugar.
step 2
Beat the butter until soft, then gradually add the remaining icing sugar and the ground cardamom. Continue beating until light and creamy, about 10 mins.
step 3
Sieve the flour and gram flour into a bowl and whisk in the semolina and a pinch of salt. Stir into the butter and sugar in two increments. Gently bring everything together into a soft dough.
step 4
Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.
step 5
Slightly flatten the top of each ball and press a whole almond or some chopped pistachios in the middle of each one. Chill for 20 mins.
step 6
Heat the oven to 160C/140C fan/gas 3. Bake the biscuits for about 20 mins or until golden. Leave to cool before storing in an airtight tin.
