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Nankhatai/ Eggless Indian Shortbread Cookies
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Nankhatai/ Eggless Indian Shortbread Cookies

Nankhatai/Eggless Indian Shortbread Cookies are melt in mouth traditional Indian eggless cookies made using all purpose flour (maida), chickpea flour (besan), semolina (sooji), sugar and ghee (clarified butter. They are flavored with cardamom powder. They can be enjoyed with a cup of hot tea or coffee and can be stored for 15 days at room temperature in an airtight container.
Course cookies, Dessert, festivalfood, hightea, jarsnack, Snack, sweet
Cuisine Indian
Keyword afterschoolsnack, allpurposeflour, alltimefavorite, baking, besan, chickpeaflour, clarifiedbutter, diwali, eggless, festivalfood, ghee, hightea, jarsnack, kidsfavorite, luncbox, maida, semolina, sooji, teatime
Prep Time 15 minutes
Cook Time 20 minutes
Servings 35 Nankhatai
Calories 91kcal

Equipment

  • electric beater or hand beater
  • bowl
  • sieve
  • spoon
  • measuring cup
  • Baking tray
  • Oven
  • butter knife

Ingredients

Instructions

  • Sift all purpose flour, chickpea flour, semolina and baking soda together.
    Nankhatai/ Eggless Indian Shortbread Cookies
  • The flour is sifted. Keep aside.
    Nankhatai/ Eggless Indian Shortbread Cookies
  • In a bowl take ghee (at room temperature and it should not be melted) and baking powder.
    Nankhatai/ Eggless Indian Shortbread Cookies
  • Beat ghee and baking powder with an electric beater or hand whisk till soft and fluffy.
    Nankhatai/ Eggless Indian Shortbread Cookies
  • Now add powdered sugar and beat well till fluffy.
    Nankhatai/ Eggless Indian Shortbread Cookies
  • Now add salt, curd, rose water and cardamom powder.
    Nankhatai/ Eggless Indian Shortbread Cookies
  • Beat well till creamy for a minute.
    Nankhatai/ Eggless Indian Shortbread Cookies
  • Now add flour gradually and mix with a spoon (Do not use your hands to mix the flour as the heat of your hands will melt the creamy ghee mixture).
    Nankhatai/ Eggless Indian Shortbread Cookies
  • Mix well with spoon.
    Nankhatai/ Eggless Indian Shortbread Cookies
  • Now knead lightly dough with the help of your hands. Add around 2 tbsp of milk if needed to knead into a smooth dough.
    Nankhatai/ Eggless Indian Shortbread Cookies
  • Now take a small portion of dough between your palms and roll into a smooth lemon size ball.
    Nankhatai/ Eggless Indian Shortbread Cookies
  • Flatten the ball . Put it on the baking tray lined with a baking paper. Similarly make smooth flatten balls with the remaining dough. With the help of a butter knife give shallow criss cross pattern on all the flatten balls as shown. Sprinkle cardamom powder on it. (You can add some chopped nuts on it. I have added in few nankhatai as shown).
    Nankhatai/ Eggless Indian Shortbread Cookies
  • Bake the prepared balls at 160 C for 20-25 minutes or till edges turn golden. Remove and cool on a wire rack.
    Nankhatai/ Eggless Indian Shortbread Cookies
  • The melt in mouth nankhtai / eggless Indian shortbread cookies are ready to serve. Serve them with a cup of hot tea or coffee. They can be stored for 15 days at room temperature in an airtight container.
    Nankhatai/ Eggless Indian Shortbread Cookies

Nutrition

Calories: 91kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 18mg | Potassium: 30mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg