Friday, 8 April 2016

Gluten Free (Eggless) Cookies (Nankhatai)


Nankhatai is quite popular tea time cookie / biscuit in Indian subcontinent.  Nankhatai, falls under shortbread cookie category. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.

Ingredient :   1 cup of besan ( chick flour)     ;     ¼ cup of almond powder or cashew powder      ;      ¼  cup of sugar (powdered)     ;     1/2 cup of semi solid ghee     ;      1 tsp of baking powder     ;     ½ tsp of baking soda     ;     1 tsp of yogurt    ;     2no’s of  cardamom     ;     chopped almond for topping 

In a mixer add 2tbsp of sugar and cardamom (without skin) grind it to powder. 

In mixing bowl, add ghee, powder sugar mix well with whisk until it combines well. In separate bowl add all dry ingredients like besan flour, almond powder, baking powder, baking soda, cardamom-sugar and mix well with whisk.

Slowly the add dry ingredient into ghee mixer and mix well. Add yogurt and combine well until it becomes soft dough. Make equal sized balls out of the dough and place them on the dusted working surface, Flatten slightly to form a cookie. Finally, add chopped almond on the top of the cookies and gently press. 

Arrange the cookies on the cookie tray and transfer into the 180°C pre–heated oven and bake for 30 - 35 min. allow it to cool and sever with hot tea (masala chai).