Nankhatai Recipe | Eggless Butter Cookies

Ingredients

• 1 cup All purpose flour
• 0.25 cup Besan
• 0.25 cup Wheat flour
• 1 tbsp Semolina
• 0.5 cup Ghee (Add more if needed to form a soft dough)
• 0.5 cup Sugar
• 1 pinch Salt
• 0.5 tsp Cardamom powder

Instructions

1. 1Sift the all-purpose flour, wheat flour, besan, and semolina into a bowl and mix them together thoroughly.
2. 2Add the sugar, cardamom powder, and a pinch of salt to the flour mixture and combine well.
3. 3Incorporate the ghee into the mixture, blending until a soft dough forms. Add additional melted ghee if necessary to achieve the desired consistency.
4. 4Preheat the oven to 350°F (175°C) and prepare a baking tray by lining it with parchment paper.
5. 5While the oven is preheating, roll the dough into small balls and gently flatten them into thick discs. Place them on the prepared baking tray, ensuring there is space between each cookie. Lightly score the tops with a cross pattern to allow for expansion during baking.
6. 6Place the baking tray in the preheated oven and bake for 15-20 minutes, or until the bottoms of the cookies are lightly browned.
7. 7Remove the tray from the oven and allow the cookies to cool for 5-10 minutes. This cooling period will help the cookies firm up.
8. 8Once cooled, the nankhatai cookies are ready to be served. They should have a crumbly texture with a soft, powdery top.