Pistachio Cardamom Nankhatai Food

CARDAMOM BISCUITS (NAN KHATAI)

Steps:

• 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.
• 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.
• 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.
• Roll the dough into small, marble-sized balls with your hands and arrange, spaced out, on baking trays lined with baking parchment.
• 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.
• 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.

PISTACHIO CARDAMOM CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and brown sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake for 15 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the milk, lemon juice, cardamom and, if desired, food coloring. Add eggs; beat on low speed just until combined. Fold in pistachios. Pour over crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake for 35-40 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. Top cheesecake with whipped cream and sprinkle with pistachios and cracker crumbs if desired.

PISTACHIO CARDAMOM NANKHATAI

Steps:

• Pre-heat the oven to 170 C. Sift together all dry ingredients, flour, whole wheat flour, gram flour, cardamom powder and salt. Take sugar and ghee in another bowl and beat for 2-3 minutes. Combine the wet and dry bowl contents gently. If the dough feels very loose, cling wrap and let it rest in the refrigerator for 15 minutes. Remove and now make dough balls, approximately 25 gm each and place on a lined baking tray. Make indents in the centre of the cookies using your finger and press in few pieces of slivered pistachio. Bake for approximately 15 minutes. Once you remove from the oven, transfer the cookies along with the parchment paper onto a cooking rack. Cool and store away or enjoy them warm!

PERSIAN PISTACHIO-CARDAMOM THINS

Steps:

• Preheat oven to 350 degrees F. Prepare an 11 by 7 by 1 1/2-inch baking pan by lining with parchment paper.
• Combine the sugar and cardamom in a small bowl, and mix with a spoon to combine. Beat the egg whites in a large bowl with an electric mixer on high speed until stiff, beat in sugar mixture (1 tablespoon at a time) until egg whites are thick and glossy. Add the flour, salt and pistachios, and mix with a spatula to combine. Spread mixture into the prepared pan. Bake in oven for 30 minutes, until firm to touch and top is golden. Cool for 10 minutes on a rack. Reduce oven temperature to 275 degrees F. With an electric knife, or very sharp knife, cut thin slices (1/4-inch thick, 7 inches long) and place on a large cookie sheet. Bake 20 to 25 minutes longer, or until crisp, dry, and firm. Store in airtight container.

AFGHANI NAN KHATAI-CARDAMOM SPICED COOKIES TOPPED WITH PISTACIOS

Steps:

• Preheat the oven to 350 degrees.
• Mix the white flour with the sugar, and crushed cardamon. Next, add the oil and mix well.
• Make the dough into two inch round balls and put them on a cookie sheet and bake for 15min, or until lightly browned.
• Sprinkle finely ground pistachios on top of the cookies while they are still hot.
• Let cool before eating.
• Enjoy.