- makes 20 serves
- preparation 15 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 1 cup plain (all-purpose) flour
- ½ cup chickpea flour
- ½ cup semolina
- 1 cup caster sugar
- ⅔ cup coconut oil
- 2 tsp cardamom powder
- Pinch of salt
- Chopped pistachio, dried rose petals, caraway or sesame seeds, to garnish
Masala chai
- 2.5 cm (1 in) piece ginger
- 2 tsp caster sugar (depending on how sweet you prefer your tea)
- 4 cardamom pods
- 1 stick cinnamon
- 4 cloves
- 2 tbsp loose leaf assam (or strong black variety of tea)
- 2 cups almond milk
Instructions
- Preheat the oven to 180°C (160°C fan-forced).
- Combine dry ingredients. Massage in coconut oil. Make into 15-20 g balls.
- Insert thumbprint for sweet garnishes (pistachio or rose petals) and back of fork marks for savoury garnishes (caraway or sesame seeds) and add garnishes as desired.
- Bake for 17 minutes, turning tray once if needed.
- For the masal chai, simmer sugar and spices in almond milk until fragrant.
- Turn the heat off and add the looseleaf (or tea bag) tea and steep for 5 minutes with the lid on.
- Enjoy with nankhatai.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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