Pistachio, orange zest and date naankati biscuits

In our household, the only time you can bet your last dollar on, that there will be naankati biscuits in our house is Diwali time.

My mother says it isn’t real naankati biscuits until there is a crack on the top. No crack means that these little biscuits are fake and not Indian at all.

I normally make the original biscuits, without anything extra. Seeing as that is what I have grown up with and to tell you the truth, I thought you only get the original flavour, how wrong was I???

I came across this recipe in Meera Shoda’s recipe book and at first I was a bit scared to try it out, because of the complicated method that had to be used. But seeing as it did have naankati in the heading, I opted to use my own recipe rather than rolling it into a log, slicing and watching it spread into stead of rise. Also the original recipe had no liquid whatsoever, but the longer I creamed the biscuits the lesser and lesser the dough seemed to want to come together, so I added a little milk and hey presto it combined.

Don’t you just hate biscuits that SPREAD like there is no tomorrow, instead of rising beautifully.

The verdict, I might have let them get a little too dark by staying a few seconds too long in the oven than expected, I got distracted. They tasted delicious. My mother loved them and so did my dad, strangely enough, because he likes the classic recipes he hates changes to an old time favourite recipe.


  • 100g x shelled pistachios, blitz to a powder.
  • 220g x butter, chilled.
  • 250g x cake flour, sifted.
  • 50g x rice flour, sifted.
  • 120g x castor sugar, sifted.
  • Pinch of salt.
  • Zest of 1 orange.
  • 50g x dates, finely chopped.
  • 1 x tsp cardamom powder.
  • 3 x tbsp. milk.


  • Cream butter and castor sugar together till light and fluffy.
  • Add in the remaining ingredients and mix till well combined and the dough comes together.
  • Shape into balls and using the back of a cup, flatten slightly.
  • Place on a greased baking tray.
  • Pop into the fridge to chill for 10 minutes.
  • Bake at 180 degrees for 15 – 20 minutes or until the bottoms are golden brown.
  • Allow to cool for 5 minutes on the baking tray before placing on a cooling rack to cool completely.

As soon as they come out the oven, I dipped them straight into the castor sugar and topped with some pistachio powder…this is optional

Tell me what you think of this recipe