Nankhatai is a delicious crunchy Indian shortbread cookie made using ghee and flour. Make this yummy eggless bakery-style cookie at home using my simple recipe.
They are super simple to make and so delicious that they will just melt in your mouth. This recipe can be turn around within 10 minutes and believe me, the freshly baked cookies will fill your house with a beautiful aroma, that is hard to resist.
Step By Step Recipe
Chickpea flour, all purpose flour, salt and baking soda added in a bowl.
Add cardamom powder in this mixture and mix well.
Add ghee and powdered sugar and make soft dough.
Divide the dough into 15-20 parts and make rounds. Gently press the rounds and arrange them on a baking tray.
Keep some slivered almonds on top. Cover the tray with a cling wrap and refrigerate the cookies for 30 minutes.
Preheat the oven to 175 degrees C. Bake the cookies for 10-12 minutes, till slightly browned. Remove from oven and cool on a cooling rack.
The final Nankhatai is ready to serve
