Nankhatai - Indian Eggless Cookies
- 1+1/2 cup All purpose flour / Maida
- 1/4 cup Besan / Gram Flour / Chickpeas Flour
- 1/2 cup Melted Clarified Butter/Ghee
- 3/4 cup Powdered Sugar
- 2+1/2 tbsp Yogurt
- 1/4 tsp Baking soda
- 1/2 tsp Green cardamom powder
- 6 Almonds finely crushed
Preheat oven at 200 Degree Celsius. Sift all purpose flour and gram flour and keep it aside.
Add clarified butter and sugar in a bowl and mix well till its fluffy and creamy.
Now add sifted flour, baking soda, yogurt, almonds and mix it well to make a soft dough.
Keep a cookie tray ready lined with butter paper. Take a small portion of dough, place it on cookie tray and lightly flatten it softly using a fork.
Keep at least 1 inch distance between each cookie as it will spread while baking.
Place the cookie tray for baking at the same temperature for 20 minutes.
When the edges start turning light golden brown, remove from the oven and place them on wire rack for cooling.
When they have completely cooled down store them in an air-tight container.
You can enjoy them with your morning or evening tea/coffee.