This recipe is one among the several to try baking list for long time. So I tried and tested at my home..everyone loved it !!
It is easy to make..this is also called Eggless Indian Shortbread Cookies or biscuits which is made up with all purpose flour, sugar and ghee or butter and flavored with cardamom.
Super easy fail proof recipe that has been tested and tried in my kitchen. It is light and flaky cookies. Make them in bulk and store in air tight container to enjoy them for next few days.
Today, it's our 28h Foodie Monday Bloghop event and it's such a fun theme this time. I really liked it and the theme for this week was "Inter Blog challenge", means this is the chance to cook something from each other's blog and everyone including me were very excited to cook and curious to know that who will get which blogger's member in this challenge.
I got a challenge to give a try recipe from very talented blogger and sweet friend cum didi "Sujata Roy", Basically she is a bong homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie.
She is specialize in healthy food and experimenting with vegetarian dishes and eggless cakes and cookies is what interests me more.
There are many variations of nankhatai recipe. I do a little twist on her actual recipe. Thanks a lot Sujata di for this beautiful recipe :)
If you are fond of nankhatai then you can easily make it at home. This cookie is really attached with my sweet childhood memories, it's really famous at my place(city called meerut).
There is one bakery near to my home, whenever we visit that bakery shop, their lovely aroma and sight of all the baked goodies made me drool.
Let's start to make this easy and quick recipe of nankhatai(shortbread cookies) with simple step-by-step process with photos.
Cuisine : North Indian
Author Jolly Makkar
Prep Time : 15 mins
Cooking Time : 25 mins
Total Time : 40 mins
Serves : 10 large nankhatai
Ingredients :
All Purpose Flour/Maida - 1 cup
Gram Flour/Besan - 1/4 cup
Baking soda - 1/2 tsp
Baking powder - 1 tsp
Fine Sooji/Semolina/Rava - 2 tsp
Cardamom powder - 1/2 tsp
Desi Ghee (semi solid) or butter at room temperature - 1/2 cup
Powdered Sugar/Icing sugar - 1/2 cup [add as per taste]
Dahi/Curd/Yogurt - 1 tsp (optional)
Milk - 1 to 2 tbsp
Few grated Pista - 5 to 6 nos
Prepared Method :
1. Cream the ghee and powdered sugar with a hand whisk or electric mixer or blender.
The mixture should become smooth, light and creamy.
2. Sieve the the following dry ingredients - all purpose flour, besan, baking powder and baking soda.
3. Add curd to the creamed ghee+sugar mixture, its just a optional. Mix very well.
4. Now add the sifted dry ingredients and also add the sooji, cardamom powder into it.
5. Gently mix everything, do not knead. Just mix and gather to a smooth dough, then add 1 tbsp of milk.
Mix lightly and bring the mixture to a dough.
6. Pinch medium sized balls from the dough. Roll them evenly in your palms and slightly flatten them and roll into the grated pista.
I make three designs on nankhatai -
1. make some criss-cross designs on the nankhatai with a knife or toothpick and
2. Give thumb impression into the circle and put grated pista on it and
3. Plain flatten them and roll into the grated pista as you seen in below pic
7. Place the cookies in a baking tray. I added the baking paper in tray. Keep some space between them as they expand while baking.
8. Bake the nankhatai in a pre-heated oven at 180 degrees C for 20-23 mins till light golden. Remove and place them on wire racks.
9. When cooled, store the nankhatai in an air tight container.
10. Enjoy it with your tea :)
Happy Cooking and Enjoy !!
Check out more awesome cake recipes for festivals and holidays season :
eggless coconut cake
eggless carrot cake
vegan jaggery cake
whole wheat eggless chocolate cake
rava wwf cake
banana chocolate cake
eggless funfetti mug cake
