Pistachio Cardamom Cookies Indian Recipe

Pistachio Cardamom Cookies Indian Recipe

Ingredients

• recipe for : Nan Khatai
• 1/2 cup ground raw sugar
• 1/8 teaspoon salt
• 2 tablespoons melted vegan butter or a neutral oil
• 1 tablespoon safflower or other neutral oil
• 2 tablespoons nondairy yogurt or cashew cream or coconut cream 4 saffron strands (optional)
• 1/2 cup + 2 tablespoons unbleached white flour
• 3 tablespoons semolina flour (fine sooji)
• 3 tablespoons finely ground raw pistachio, cashew or almond (tastes best with pistachio)
• 2 teaspoons chickpea flour or besan (optional)
• 1/8 teaspoon baking soda

Method

1. Seeds from 1 cardamom pod, lightly crushed or 1/4 teaspoon cardamom powder 1/8 teaspoon nutmeg powder
2. Raw pistachio or almond slivers, for garnish
3. Preheat the oven to 345°F
4. Prepare a baking sheet with parchment paper
5. In a bowl, add sugar, salt, vegan butter, oil, yogurt, and saffron, if using, and whisk to combine
6. In another bowl, mix flour, semolina, nut flour, chickpea flour, baking soda, cardamom and nutmeg
7. Whisk well
8. Add the dry ingredients to wet and mix to make a soft dough
9. Use a teaspoon or so nondairy milk if the dough is too crumbly
10. Shape the dough into small balls, about an inch in diameter
11. Place on the parchment
12. Press slightly on top to flatten just a bit
13. Press in pistachio slivers
14. Bake for 14 to 15 minutes
15. Bake a minute longer for crunchier cookie
16. Let it cool completely before serving
17. Store in an airtight container for up to a week
18. Variation: Add 1 teaspoon vanilla extract instead of cardamom
19. To make these gluten-free: Use a gluten-free flour blend to replace unbleached white flour, and white or brown rice flour to replace semolina
20. Use nondairy yogurt and not cashew cream with gluten-free flours, as the yogurt holds the moisture in the cookies

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