Nankhatai Recipe
Servings: 15 people
Calories: 225kcal
Nankhatai is a delicious crunchy Indian shortbread cookie made using ghee and flour. Make this yummy eggless bakery-style cookie at home using my simple recipe.
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Ingredients
- ½ cup Besan / Chickpea flour
- 2 cups Maida / All purpose flour
- 1 Pinch of salt
- ⅛ teaspoon Baking soda
- 1 teaspoon Cardamom powder
- 1 cup Ghee use regular butter if not available
- 1 cup Powdered sugar sifted
- 5 - 6 Almonds slivered for garnishing
Instructions
- Mix chickpea flour, all purpose flour, salt, and baking soda in a bowl. Add cardamom powder and mix well.
- Add ghee and powdered sugar and mix to make a soft dough.
- Divide the dough into 15-20 equal size parts and make rounds.
- Press the rounds gently and keep some slivered almonds on top. Arrange the cookies on a baking tray.
- Cover the tray with a cling wrap and refrigerate the cookies for 30 minutes.
- Pre heat the oven to 175 degrees C.
- Bake the cookies for 10-12 minutes, till slightly browned.
- Remove from oven and cool on a cooling rack.
- Store in an airtight container for up to a week.
Notes
These cookies tend to burn very fast so keep a close eye on them while baking.
Nutrition
Calories: 225kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 15mg | Potassium: 74mg | Fiber: 1g | Sugar: 9g | Calcium: 7mg | Iron: 1mg