Nankhatai is a melt in mouth Classic Indian cookie. It is egg less and can be prepared within minutes. The crunchy cookies are perfect for the festival season. There are lots of variation in Nankhatai. It can made with flour itself or chick pea flour itself. Check out the recipe of Nankhatai with flour itself: Nankhatai. Here is the recipe of Nankhatai with flour, chick pea flour and semolina.
- Flour (maida)
- Chick pea flour(Besan)- 1/4 cup
- Semolina (Sooji)-1 1/4 tbsp
- Powdered Sugar-1/4 cup
- Salt-a pinch
- Cardamom powder- 1/4 tsp
- Slightly melted Butter (or ghee)- 1/2 cup
- Pre-heat the oven in 180 degree for 10 minutes.
- In a bowl add flour, chick pea flour, semolina, powdered sugar, cardamom powder and salt.
- Add slightly melted butter and mix well until form a dough (no need to knead the dough much)
- Now divide it in to 10 equal sized balls.
- Slightly flatten with hands and place on the greased baking tray keeping half inch distance between each cookie.
- On the center of each balls place a pinch of chopped pistachio.
- Bake for about 20 minutes.
- Allow to cool completely and serve.
Checkout the recipe of making Nankhatai to ease your cooking👇👇👇👇
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