Nankhatai Recipe – A Spiced Eggless Indian Cookie

Nankhatai is a delicious Indian spiced eggless cookie that is made with a combination of flours, spiced with cardamom powder and bound along with ghee and yogurt. The softness of the cookie comes from the added yogurt and the ghee. You can optionally substitute the ghee with 3/4 cup of chilled butter, finely chopped.  All Purpose Flour (Maida), Sooji (Semolina/ Rava), Gram flour (besan), Baking powder, Salt, Caster Sugar, Ghee, Cardamom Powder (Elaichi), Curd (Dahi / Yogurt), Ghee   Dry Ingredients 1 cup All Purpose Flour (Maida) 2 tablespoons Sooji (Semolina/ Rava) 4 tablespoons Gram flour (besan) 1/2 teaspoon Baking powder 1/4 teaspoon Salt 3/4 cup Caster Sugar 1/2 cup Ghee 1 teaspoon Cardamom Powder (Elaichi) 3 tablespoons Curd (Dahi / Yogurt) , or more if required 1 cup Ghee     20   30     To begin making the Nankhatai Recipe, preheat the oven to 180 C. And prepare a baking sheet greased with butter or ghee.In a stand mixer or a large bowl, combine all the dry ingredients together. Add in the wet ingredients and beat until all the ingredients come together in the form of a dough. Place the dough in a cling wrap and refrigerate for about 3 hours until chill. This process is optional, but I like to do this as it makes the cookies more crunchy.Divide and shape the dough into lemon size balls, you can get about 25 to 30 balls of cookies. Give a slight thumb impression in the center.  Dip the balls in the crushed nuts.Arrange the Nankhatai in a baking sheet and place them in a preheated oven and bake until lightly golden brown for about 15 to 20 minutes.Serve the delicious spiced Nankhatai along with a hot cup of chai or pack it as a snack for the kids lunch box. Store them in an airtight container.Serve Nankhatai along with hot Masala Chai for your tea time break.