📝 About This Recipe
Kolcha-e-Nakhod is a beloved Afghan classic, a delicate chickpea cookie known for its unique 'melt-in-your-mouth' texture and haunting aroma of cardamom. Traditionally served during Eid celebrations and special gatherings, these golden gems are naturally gluten-free and offer a sophisticated nuttiness that pairs perfectly with a warm cup of tea. Their distinctive clover-like shape and pistachio garnish make them as beautiful to look at as they are delightful to eat.
🥗 Ingredients
Dry Ingredients
- 2 cups Chickpea Flour (Besan) (finely sifted, toasted lightly for best flavor)
- 1 cup Confectioners' Sugar (sifted to remove lumps)
- 1.5 teaspoons Ground Cardamom (freshly ground for maximum aroma)
- 1/4 teaspoon Fine Sea Salt
Wet Ingredients
- 3/4 cup Ghee (Clarified Butter) (melted and cooled to room temperature)
- 1 teaspoon Rose Water (optional, for a floral note)
- 1-2 tablespoons Vegetable Oil (only if dough is too dry)
Garnish
- 2 tablespoons Pistachios (finely slivered or crushed)
- 1 teaspoon Dried Rose Petals (optional, for decoration)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low temperature is crucial to ensure the cookies cook through without browning too quickly.
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2
In a dry skillet over medium-low heat, lightly toast the chickpea flour for 3-5 minutes. Stir constantly until you smell a nutty aroma; do not let it change color significantly. Set aside to cool.
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3
In a large mixing bowl, sift together the cooled chickpea flour, confectioners' sugar, ground cardamom, and salt. Sifting is vital for that signature smooth texture.
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4
Create a well in the center of the dry ingredients and pour in the room-temperature ghee and rose water.
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5
Using your hands or a wooden spoon, mix the ingredients until a soft, crumbly dough forms. It should feel like damp sand.
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6
Knead the dough gently for about 5 minutes. The warmth of your hands will help the ghee incorporate. If the dough is too crumbly to hold a shape, add vegetable oil one teaspoon at a time.
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7
Line a large baking sheet with parchment paper or a silicone baking mat.
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8
Take a small amount of dough (about 1 tablespoon) and roll it into a smooth ball roughly the size of a walnut.
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9
Traditionally, these are shaped by pressing three small balls together to form a clover, or by flattening a single ball and using a small round cutter to create a pattern. Alternatively, simply flatten the ball slightly with your palm.
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10
Place the cookies on the baking sheet, leaving about 1 inch of space between them as they do not spread much.
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11
Gently press a sliver of pistachio or a pinch of crushed pistachios into the center of each cookie.
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12
Bake for 20-25 minutes. The cookies should be firm to the touch but still pale on top; they should not turn dark brown.
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13
Remove from the oven and let them cool COMPLETELY on the baking sheet. These cookies are extremely fragile when warm and will crumble if moved too soon.
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14
Once fully cooled, carefully transfer to a serving platter or an airtight container.
💡 Chef's Tips
Use high-quality ghee rather than butter, as the lack of water in ghee is what creates the sandy, melt-in-the-mouth texture. If your chickpea flour is coarse, pulse it in a spice grinder and sift it twice to ensure the cookies aren't gritty. Don't over-bake! These cookies are meant to be light and delicate; if the bottoms are dark, they will taste bitter. Let the dough rest for 30 minutes before shaping if you have time; this allows the flour to fully hydrate. Store in a single layer or with parchment paper between layers to prevent the delicate shapes from breaking.
🍽️ Serving Suggestions
Serve with traditional Afghan Sheer Chay (milk tea) seasoned with cardamom. Pair with a glass of cold water or a light rose-infused lemonade to balance the richness. Arrange on a platter with dried fruits like raisins and mulberries for a classic Afghan dessert spread. These make wonderful gifts when packed carefully in a tin with decorative tissue paper.