Whole Wheat Nankhatai (Indian Eggless Cookie)

Indian Egg-less Cookies flavored with cardamom

Prep Time: 10

Cook Time: 15

Total Time: 45

1 Cup Whole Wheat Flour - can be repalced with All purpose Flour/Plain Flour/Maida
½ Cup Semolina (Rava)
¼ Cup Gram Flour (Besan)
¾-1 Cup Ghee (Clarified Butter) -Room Temperature (Semi solid Type)
¾ Cup Demerara/Light Brown Sugar - one can use white sugar too
1 teaspoon Cardamom (Elaichi) coarsely grounded
1 teaspoon Chopped Pistachio

Take Whole Wheat flour (APF/Plain/Maida), Rava, Besan and Sugar in a bowl. Give it a quick mix.
1 Cup Whole Wheat Flour , ½ Cup Semolina (Rava), ¼ Cup Gram Flour (Besan), ¾ Cup Demerara/Light Brown Sugar
Add the Ghee and rub it into the flour.
¾-1 Cup Ghee (Clarified Butter)
One can add Pistachio powder to the mix, I do not add it.
Bind to form a dough like structure.
Now one can either shape the balls now or after chilling. I prefer shaping first, then refrigerating.
Cover with a cling wrap or store them in an air-tight container.
Refrigerate for a minimum of 30 minutes. The more, the better; one can refrigerate for 2-3 days, too

Preheat the oven to 180 Deg C
To decorate, add a cut using a knife as shown. This gives it a nice shape
Garnish with chopped nuts and cardamom.
1 teaspoon Cardamom (Elaichi) coarsely grounded, 1 teaspoon Chopped Pistachio
If your oven is not preheated, refrigerate the uncooked nankhatai.
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 nankhatais 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.

Any size cup can be used, but use the same cup for all the flours then.
Cooling the dough before baking is recommended to get the crispy texture as well as the nankhatai to not spread much