Nankhatai – Traditional Indian Eggless Cookies
Nankhatai are traditional Indian eggless cookies with a rich, crumbly texture and a delicate sweetness. Made with maida, besan, ghee, and sugar, they’re perfect as a tea-time treat or festive gift. This nostalgic recipe is easy to make, vegetarian-friendly, and sure to transport you back to your childhood!
Servings 15 cookies
Ingredients
- ¾ cup Maida All-purpose flour
- ¼ cup Besan Gram flour
- ¼ cup sugar powdered
- A pinch Baking powder
- ½ cup Ghee Clarified butter – you may not need all of it
- 10 almonds Chopped, for garnish
Instructions
- Sift the maida and besan together to remove lumps and combine evenly.
- Add baking powder and mix with your fingertips.
- Sift in the powdered sugar and mix gently.
- Pour in ghee gradually, kneading gently to form a soft, pliable dough.
- 💡 Do not add water or over-knead the dough.
- Preheat your microwave oven in convection mode at 180°C for 4 minutes.
- Shape the dough into small rounds and place on a lined baking tray.
- Press a few chopped almonds or a whole almond on top of each.
- Bake at 180°C for 12–15 minutes or until tops are slightly golden.
- ❗ Do not let them brown completely. Slight cracking is okay.
- Cool on a wire rack before storing.