Eggless Nankhatai recipe with ghee & besan

By Shilpa Khandelwal

Soft, crumbly & melt-in-mouth Eggless Nankhatai made with ghee, maida & besan. This traditional Indian shortbread cookie needs no eggs but tastes like halwai style. Perfect for Diwali, teatime or kids tiffin. Stays fresh 2 weeks in airtight box.

Prep Time: 15 mins | Bake Time: 25 mins

Ingredients:

Refined Flour / Maida2 cups
Gram Flour / Besan3 tbsp
Ghee1 cup
Powdered Sugar1 cup
Baking Powder1 tsp
Sooji / Semolina1/2 tsp
Elaichi / Cardamom, crushed7 to 8

Method:


Cream together ghee and sugar in food processor till light & fluffy.

Sieve together refined flour, gram flour, and baking powder.

Add Elaichi powder, sooji and mix. Add flour mixture to ghee-sugar mixture and cream again.

Remove the dough in a bowl and rest for one hour.

Preheat oven to 180°C. Grease baking tray. Make small balls from dough and place on tray keeping space between each.

Bake in preheated oven at 180°C for 20 to 25 mins till light golden.

Let them cool on tray for some time, then cool completely on wire rack. Store in airtight container.

Tip: Use pure ghee for authentic taste. Don't overbake - nankhatai hardens as it cools. For cracked top, press lightly in center before baking.






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