Nankhatai are Indian style spiced shortbread flavoured with cardamom. Orange almond nankhatai take it one step further with nutty almond meal and generously thick strips of orange zest. It’s an incredible flavour combination you didn’t know you needed!
Around comes the festive season and I’m thinking up exciting new twists on Indian desserts. Whilst the original nankhatai has a place in my heart, I wanted to try out new flavours that add a little surprise – this chocolate nankhatai is one of them.
Orange is a particular favourite of mine and I love incorporating it into creamy desserts. Bhapa doi with a spiced orange syrup, white chocolate mousse and vegan burnt basque cheesecake are all perfect examples.
The Recipe Details
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Orange zest, and even orange oil, add a sunshine-esque brightness that when paired with cardamom becomes gloriously festive. It’s a bit of a mix of Diwali and Christmas rolled into one!
I’ve stuck to my tried and tested (way too many times to count) nankhatai recipe as the base. The only difference I make is swapping the semolina for almond meal. Ground almonds add a richness often found in European baking and also complement citrus.
The result is the lightest, most buttery, melt in the mouth cookies you’ll ever try. They aren’t overly sweet and I’ve adjusted the baking time so they are perfectly crisp but melt away once you take a bite.
I’ll be having a piece (or two) with a steaming cup of Indian ginger chai. You’ll love them for special occasions, Diwali or other festivities.
Storage suggestions
Store orange almond nankhatai in an airtight container for up to 5 days. After this time, they will loose their freshness and start going stale.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Orange Almond Nankhatai
Ingredients
- 250 gram plain flour
- 25 gram besan
- 35 gram ground almonds
- 175 gram ghee at room temperature
- 120 gram caster sugar
- orange zest from one orange
- ¼ teaspoon cardamom powder
- ¼ teaspoon baking powder
Instructions
- Preheat the oven to Gas Mark 4-5 or 180C or 350F.
- In a large mixing bowl, beat together the ghee and sugar until light and fluffy.
- Tip in ground almonds. Sieve in the plain flour, besan and baking powder.
- Add the cardamom powder and add the zest of an orange.
- Mix together to make a dough. Portion the dough equally and shape to make round balls.
- Arrange in a baking tray and bake in the preheated oven for 12-15 minutes.
- Remove the baking tray from the oven and allow the nankhatai to cool completely. They will be too crumbly and soft to pick up when hot.
- Optionally garnish with crushed pistachio and rose petals.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Made nankhatai for the first time ever. Loved the flavor combo of cardamom and orange. But sadly, I didn’t get the cracks on top. What could I have done incorrect?
Hi Neha, Glad you loved the flavour! There could be a few things. If your baking powder is old or has been open a while, it can prevent a good rise. Also, if you flattened the nankhatai before baking that can also do it. Hope this helps x
Thankyou for the recipe Hayley . What is plain gram flour .
Hello Roshan
Plain flour is all purpose flour known as maida in India. Gram flour is besan. You need both flours for this recipe.
Hayley x
The Orange Almond Nankhatai turned out so good! It had beautiful cracks on top and was incredibly soft and melt-in-the-mouth. My whole family absolutely loved it!
Hi Krishna
Thank you for your comment. I’m so pleased to hear the recipe turned out so well for you and that your whole family loved it 🙂
Hayley x