Look inside for the video and the detailed recipe.Atta Nankhatai is a delicious eggless Indian cookie with the goodness of whole wheat flour, gram flour, suji and ghee. It has a sweet aroma of cardamom powder and a subtle hint of rose flavour. There are many versions of Nankhatai's, but This melt-in-mouth cookie recipe is easy and quick and requires no expertise. The method of making this eggless cookie is relatively very easy. No moulds require, and no chilling of the dough; it requires only a handful of ingredients, a mixing bowl and a whisk. Just quickly mix the ingredients, make small balls, flatten them and bake in the oven and you are ready to enjoy yummy cookies with a cup of tea. Store it in an airtight container for cookies' longer shelf life and crispness.
Utensil and Tools
- Borosil Glass Mixing Bowl
- SiliconSpatula
- Borosil DIGIPRO Digital OTG
Ingredients
- 1 cup Atta (Wheat Flour)
- ½ cup Besan (Gram Flour)
- 4 tbsp Suji (Semolina)
- ¾ cup Castor Sugar
- ½ tsp Baking Powder
- ¼ tsp Salt
- ½ tsp Cardamom Powder
- ½ tsp Rose Water
- ½ cup+2 tbsp Ghee (Clarified Butter) (semi-solid form)
- 2 tbsp Chopped Nuts (cashew nuts and almonds) (For garnishing)
Video
Instructions
- Add whole wheat flour, gram flour, semolina, baking powder, castor sugar, salt and cardamom powder in a big bowl. Mix it well with a spoon or whisk.
- Add rose water and clarified butter to the dry ingredients. Mix it well and combine the dough using a spatula or with your hands. Don't knead it; bring the mixture together and form a dough.
- Preheat the oven to 160 C. Prepare a baking tray with parchment paper or grease it with butter or oil. Keep it aside.
- With a tablespoon, scoop out the dough, make small balls, and flatten with your fingertips into medium-sized rounds. (Note: if you find it difficult to get the shape, then add more ghee (1 teaspoon at a time) to the mixture, mix the cookie dough and try to give it a shape.)
- Press the balls on the chopped nuts and place them on the baking tray leaving a gap of 2 inches between each cookie.
- Bake for 12-15 minutes or till the edge starts browning. (Note: every oven is different, keep an eye on the cookies while baking them.)
- Allow the cookies to cool down completely on the wire rack.
- Atta nankhatai is ready to serve. Store the cooled nankhatai in an airtight container.
Nutrition
Calories: 47kcalCarbohydrates: 10gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.05mgSodium: 32mgPotassium: 41mgFiber: 1gSugar: 4gVitamin A: 1IUVitamin C: 0.01mgCalcium: 8mgIron: 0.4mg
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