Pakistani rosewater and cardamom 'nankhatai' cookies
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Armenian cuisine
These cookies are extremely popular in Pakistan and all around the sub-continent. The use of semolina adds a grainy crunch that reminds one of the consistency of shortbread. Inspired by the rich cultural and culinary influences of Persian and Afghani baking, the name of these cookies comes from the word 'naan' that means bread in Farsi and 'khatai' that means biscuit in Afghan. Traditionally made with ghee (clarified butter) as opposed to regular butter, they are light, airy and melt in the mouth. I add coconut flour to my recipe as I think it sets of the cardamom and adds body to the dough. Formed best by hand, no use of cutters, sprinkled with crushed pistachio and decorated with a blanched almond, they are perfect with a hot cup of cardamom chai. <br /> <br />My fondest memories of these aromatically sublime cookies is receiving a greasy brown paper bag filled with fresh nankhatai's from my great grandfather when I went to visit him on weekends.
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