Nankhatai Take 2 | Indian Eggless Cookie
Nankhatai was a dish we used to enjoy when my mom used to make them, specially during Diwali festivals and our vacations. We didn’t had an oven in our house then. I remember we used to go to the local bakery and place them in trays for the baker to bake them for us. We used to eagerly wait to collect the goodies from the baker. I have already posted my mom’s Nankhatai recipe long back. Click here if you like to check. It is a very simple and yum recipe and can be made quickly.
I call Nankhatai the Indian version of eggless cookies with cardamom flavour instead of vanilla essence. This time I have tried an another version of Nankhatai from here . Since the day I saw the pictures of this recipe I wanted to make them. This Nankhatai have melt in mouth texture, are easy to assemble and can be made in no time. Within an hour you have the perfect treat.
I bet you cannot stop yourself after having one. I now bake them many times and also sent a box of Nankhatai’s to my Brother’s family back in India. My 2 year old nephew enjoyed the lovely cookies from his bhua -).
I am posting this for the Kid’s Delight – Baked Treats” event on Blogging marathon hosted by Soumya Ramanujam, where we will be posting baked treats for kid’s. This is my second post for the theme. The earlier was Egg-Less, Sugar-Less, Butter-Less Dates & Walnut Cake
Other cookie ideas on my blog:
Nankhatai Take 2
- 1 Cup All purpose Flour (Maida)
- 1/2 Cup Semolina (Rava)
- 1/4 Cup Gram Flour (Besan)
- 3/4-1 Cup Clarified Butter (Ghee) Room Temperature (Semi solid Type)
- 3/4 Cup Sugar
- 1 teaspoon Cardamom (Elaichi) coarsely grounded
- 1 teaspoon Chopped Pistachio's
- Take Maida, Rava, Besan and Sugar in a bowl. Give it a quick mix.
- Add the Ghee and rub it into the flour.
- One can add Pistachio powder to the mix, I do not add it.
- Bind to form a dough like structure. Wrap it in a cling wrap and refrigerator for minimum 15 minutes. If you do not have a cling wrap, simply cover and keep in a bowl or box,
- After 15 minutes, make ball's of same sizes. Lightly press them.
- Preheat the oven to 180 Deg C
- To decorate, add a cut using a knife as shown.
- Garnish with chopped nuts and cardamom.
- Bake in a preheated oven for 15 minutes.
- After 15 minutes they might appear a bit soft, let them sit on the baking tray for 5-10 minutes or until cool to touch. This is an essential step as it continues to cook during that time. and also if you pick the nankhatai's at this time it tends to break.
- Transfer them on a wire rack and let it cool completely. Store them in an Air tight container.
Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.
Pin it for Later:
Sending this to:
Sharing is Caring, Click one of the Social networking buttons below to share this recipe.