Nankhatai Recipe
Homemade Nankhatai Recipe | Eggless, Nankhatai Biscuit Recipe. Indian Shortbread Cookies flavored with Cardamom and goodness of Desi Ghee, Chickpea Flour and Whole Wheat flour.
Equipment
- Oven/OTG
- Mixing Bowls
Ingredients
Flours
- ½ cup Whole Wheat Flour
- ¼ cup Chickpea Flour/ Gram Flour Besan
- ¼ cup Semolina/Sooji
Common Ingredients
- ¼ Cup Desi Ghee or Unsalted Butter
- ½ Cup Powdered Raw Cane Sugar or Powdered Castor Sugar/Icing Sugar
- ½ tsp Baking Soda
- ¼ tsp Cardamom Powder
- ¼ tsp Salt
- ¼ cup Yogurt/Curd or milk use as required
- 1-2 tbsp Handful of Slivered Almonds or Pistachios for garnish
Instructions
- Mix together all the dry ingredients including baking powder and salt.½ cup Whole Wheat Flour, ¼ cup Chickpea Flour/ Gram Flour, ¼ cup Semolina/Sooji, ½ tsp Baking Soda, ¼ tsp Salt
- In a mixing bowl take desi ghee, powdered sugar, cardamom powder.¼ Cup Desi Ghee, ½ Cup Powdered Raw Cane Sugar, ¼ tsp Cardamom Powder
- Beat till light creamy and fluffy.
- Add yogurt and beat the mixture again for few seconds.
- Add flour and mix lightly using a spatula.
- Bind the dough using your hands. Do not knead the dough, just lightly gather it together.
- Keep the dough to refrigerate for at least 15 mins.
- Preheat oven to 325°F or 160°C just before starting to bake cookies.
- Make small lemon sized dough balls, bake in preheated oven for about 15 mins at 325°F or 160°C.
- Check the bottom to see if cookies are baked. Edges will turn light brown, and small cracks will appear on the surface.
- Cool completely before storing in airtight jar/box.1-2 tbsp Handful of Slivered Almonds or Pistachios
Video
Notes
You can use only whole wheat/all purpose or a combination with Semolina/Sooji in the recipe.
Total amount of 1 cup flour to be used in the recipe in any combination.
I have powdered the raw cane sugar and used in the recipe. You can use powdered castor sugar.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!