Easy Eggless Nankhatai Recipe | Indian Shortbread Nankhatai
Eggless Nankhatai is afamous Indian shortbread with its unique melt-in-mouth texture. This nankhataihas besan, rava, and flour in it.
Servings: 10 pcs
Ingredients
- 45 gm All-Purpose Flour
- 50 gm Besan
- 15 gm Semolina
- 45 gm Powdered Sugar
- 60 gm Clarified Butter (Ghee)
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 3-4 drops Cardamom Flavour
- 50 gm Pistachios
Instructions
- In a bowl take room temperature ghee.
- Add besan, all-purpose flour, semolina, baking powder, baking soda, and powdered sugar to it.
- Mix everything until combines.
- In-between add cardamom flavor.
- Bind it like a soft dough.
- Take a small portion of the dough and shape it like a ball. Make a thumb impression in the center and add pistachio.
- Similarly, shape the rest of the cookies.
- Bake these in a preheated oven at 180 C for 18 minutes
- After 18 minutes, take the cookies out from the oven and let them rest on the tray.
- You can serve the cookies after 15 minutes of resting.
Notes
- Every ingredient in the recipe and its quantity has its own significance. Do not alter them.
- This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.
- You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.