Nankhatai Indian shortbread

Nankhatai Indian shortbread
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Vegetarian
  • Snack
  • Special occasion
  • Indian
  • 30 minutes or less
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This nutty biscuit with a subtle aromatic flavour is low in phosphate and potassium. The analysis is based on one biscuit, when 12 are made with this recipe.

Chef

Amita Godse
Amita Godse

Dietitian and Kidney Kitchen chef

Traditional Indian shortbread cookies

Ingredients

100g wholemeal flour

30g gram flour

20g semolina

30g ground pistachios

40g icing sugar

90g ghee (room temperature) or butter (melted)

½ teaspoon cardamom powder

Pinch nutmeg

¼ teaspoon saffron strands

To serve

10g pistachios, roughly chopped

Method

  1. Step 1

    Preheat oven to 180°C / 160°C fan / gas mark 4. Put the ghee or butter and sugar into a mixing bowl, along with the cardamom, nutmeg and saffron. Whisk until light and creamy.

  2. Step 2

    Add in the flour, gram flour, semolina and ground pistachios, and mix. Gently bring the mixture together, but do not over knead.

  3. Step 3

    Divide the mixture into 12 balls and place onto a lined baking tray. Slightly flatten the cookies and sprinkle with the chopped pistachios.

  4. Step 4

    Bake for 12-15 minutes (no longer than 15 minutes, they won’t brown). Let the biscuits cool to crisp up. They are then ready to serve.

Food facts

The flours, semolina and icing sugar are the main sources of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

Despite the use of some high potassium ingredients such as pistachio nuts and gram flour, this recipe is low in potassium and phosphate, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to lower potassium and/or phosphate in their diet. The recipe does contain some phosphate, so if you have been prescribed a phosphate binder, take as directed.

This recipe is low in protein, therefore suitable for those advised to eat less protein.

Replace whole wheat flour and semolina with gluten-free flour.

Use a vegan spread to replace the ghee or butter.

This recipe is very high in fat. It is best to keep these biscuits for an occasional treat and only eat them in small amounts.

Once cooked and cooled, this recipe can be stored in an airtight container for up to 5 days.