Wholewheat Nankhatai Biscuit Recipe | Eggless Indian Cookies
Nankhatai cookies, a beloved eggless, traditional Indian treat, are known for their crumbly texture and aromatic flavour. These melt-in-mouth delights, infused with cardamom, have a rich history and continue to be cherished by people of all ages.
Ingredients
- 1 cup Whole Wheat Flour
- 1/2 cup Besan/Gram flour
- 3/4 cup Ghee
- 1/4 cup Semolina/Sooji
- 3/4 cup Powdered Sugar / Confectioners' sugar
- 1/2 tsp Baking Soda
- 1 tsp Cardamom Powder
- Chopped Nuts & Saffron to Garnish
Instructions
- In a bowl, add whole wheat flour, sooji and besan.
- Mix once . Add the powdered sugar, cardamom powder and baking soda.
- Add ghee and mix everything together.
- Make a dough ball. Cling wrap and keep it in the refrigerator for 30 minutes minimum.
- Preheat the oven to 350F/180C.
- Take the dough and make equal sized balls. With the palm give a small press.
- Make a criss cross using a knife on top of the cookies.
- Garnish with nuts and saffron.
- Bake for 12-15 minutes until the bottom of the cookies turn brown.
- Take it out and let it cool completely.
- Store in an air tight container.
Notes
Use more or less ghee depending on the flour you use. You may need upto 1 cup ghee. The dough needs to come together. So use ghee till the dough comes together as a ball.
Do not over bake. Keep a close watch after 12 minutes.
Tried this recipe?Let us know how it was!