Try this Nankhatai recipe, a delicious eggless cookies recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In mixing pan, add gram flour, all purpose flour, sugar, a pinch of baking powder and ¼ tsp cardamom powder. Mix very well.
- Add soften ghee (clarified butter).
- Apply slight pressure with fingers and make tight dough for cookies.
- Cover the dough and keep it in refridgerator for 15 minutes.
- Preheat oven at 180 degree C. and make small dough balls for nankhatai. Make the size of the balls small and keep them apart on baking tray as they tend to spread.
- On Microwave + Convection mode, bake the cookies at 180 degree C for 5 to 6 minutes. Keep a check on cookies so as they do not turn brown.
- Let them cool down to room temperature before removing them from baking plate. Continue with next batch of cookie preparation.
- Cookies are ready. Serve as evening snack with tea or as it is.
Achieving the characteristic crumbly texture of traditional nankhatai relies entirely on how the fat interacts with the flour proteins without the structural aid of eggs. Successful execution demands careful temperature management and specific equipment considerations to prevent spreading.
- Use softened, room-temperature ghee rather than melted butter to ensure the dough holds its shape during the initial heat phase.
- Chill the dough for precisely 15 minutes before shaping to solidify the fat network, which directly controls the rate at which the cookies flatten in the oven.
- Space the small dough balls at least two inches apart on a light-colored aluminum baking sheet to prevent excessive bottom browning while the interiors set.
- Bake using convection mode at 180 degrees C for 5 to 6 minutes, removing the tray immediately when the edges lose their raw sheen but before any golden color develops.
These vegetarian shortbread cookies adapt easily to dietary needs through standard flour or fat substitutions without altering the mixing method. Proper cooling on the baking plate allows the fragile structure to set fully before transfer.
