AATA NANKHATAI ( INDIAN EGGLESS COOKIES)

This Nankhatai recipe ( Indian Butter Cookies) is tender, crumbly and literally will melt in your mouth. It is made with 5 simple ingredients and infused with cardamom and nutmeg. These cookies are not very sweet so pairs perfectly with a cup of tea or coffee .

Diwali is just around the corner. This festival is all about lights, colors and good food. I am all pumped up to make various fried and baked Indian snacks like these Nankhatai’s  EGGLESS FRUIT COOKIES (TUTTI FRUTTI COOKIES ) WHOLE WHEAT HEARTY NICE BISCUITS(Hearty whole wheat flour cookies) MELTING MOMENTS/ EGGLESS CUSTARD COOKIES Tutti Frutti Cookies and many more.

These make ideal gifts to share with family and friends as well.What are you making this Diwali?

I am fond of heart shape so desided to make this nankhatai in heart shape .

️INSTRUCTIONS:

  • ½ cup / 113 ml Ghee at room temperature not melted.
  • ½ cup 60 grams Confectioners Sugar/Icing sugar see notes.
  • 1 cup / 138 grams wheat flour.
  • ½ cup / 52 grams Besan ( chickpea flour or chana dal atta)
  • ¼ cup / 45 grams Rawa ( Semolina flour)
  • ½ teaspoon cardamom (Elaichi powder)
  • ¼ teaspoon freshly grated nutmeg optional.
  • 1/4 teaspoon salt

    Toppings
  • Chopped Almonds
  • Chopped Pistachios

INSTRUCTIONS:

  1. In a bowl whisk ghee and sugar with a spoon until creamy.
  2. Add in all the flours called for, cardamom, nutmeg & salt.
  3. Initially mix well with spoon then use your fingers and palm to rub the flour and put it together.
  4. Knead it until it forms a smooth dough.wp-16046641571174920939204961525611.jpg
  5. Rest the dough covered in the fridge for at least 15-20 minutes.wp-1604664157347541399845597538732.jpg
  6. Pre heat your oven at 350 deg F or 180 deg C.
  7. Divide the dough into two balls, flatten them and make heart shape using cookie cutter.
  8. Make crisscross lines on each cookie and put some chopped nuts in the centre if desired.
  9. Bake in a pre-heated oven for 17-19 minutes for large and 10-12 minutes for smaller cookies.
  10. Let the cookies cool down in the tray for at least 10 minutes. Then slowly take them out with help of a spatula.
  11. Let it completely cool before storing.

wp-16046641575692917918708375463540.jpg

wp-16046641575692917918708375463540.jpg

NOTES:

  1. Use room temperature ghee that is semi solid and not completely melted.
  2.  Use powdered sugar and not granulated sugar.
  3. It is important to rest the dough in the fridge for 15-20 minutes to retain the shape.
  4.  After baking, let the cookies cool for 10-15 minutes on the baking tray itself before attempting to take it out.
     


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