Eggless besan nankhatai recipe is a crispy, flavourful, just melt in the mouth famous Indian shortbread cookies. This nankhatai biscuit is a gluten-free cookies made with besan, rice flour, powdered sugar and ghee.

What is Nankhatai?

Nankhatai is a traditional Indian shortbread eggless cookies mainly made with all-purpose flour, sugar, ghee.

Nankhatai is made in different variation with using a different combination of flour and taste delicious. Like atta cookies, nankhatai are baked since old time in India even when the oven was not very common.

Here, I am sharing the nankhatai variation with chickpea flour or besan. These cookies are not only delicious but have a unique flavour and my favourite from childhood.

About Besan Nankhatai Recipe

Besan nankhatai is a simple and easy recipe needs only a few ingredients that are always present at home. It will not require any creaming and beating, just mix all the dry ingredients, add ghee and make a dough. Make small ball size rounds and bake them. I got 12 bite-size cookies from this much amount you can make bigger size if you like. I also recommend placing the dough for 5-10 minutes in the refrigerator that helps the cookies in slow and even spreading during baking and giving a perfect crackled top.

You will also like other healthy cookies– ragi almond cookies, whole wheat jaggery cookies

How to Store Indian Shortbread Cookies(Nankhatai)?

Nankhatai is perfectly paired with a hot cup of tea or coffee in the evening time. These cookies can be stored in an airtight container at room temperature. They stay best for up to 1-2 weeks.

If you do not have an oven at home, no worries they can also be baked on a gas stove in a kadhai or cooker. You can check my tutti-frutti cake recipe where I have explained in detail how to bake without an oven in a kadhai. Also, check my other healthy cookies recipes Ragi Almond Cookies, How to Make Breakfast Oats Cookies

Besan Nankhatai Ingredients

Besan– it is the main ingredient gives a nutty flavour to the cookies, rich in protein, gluten-free, and a healthy option over the all-purpose flour.

Ghee – I have used very nutritious cow ghee contains healthy fat and gives instant energy. To make it Vegan you can add coconut oil or any other refined oil without a strong smell that works well. But ghee gives a unique flavour and crispiness to the cookies.

Sugar – I have used white powdered sugar. It is very easy to make at home just grind regular sugar in a mixer grinder for a minute or two and powdered sugar is ready. It acts as a sweetener in the recipe.

Cardamom powder– Mostly elaichi or small green cardamom is used for flavouring in nankhatai. Freshly ground cardamom powder gives a nice aroma to these cookies. You can also try other flavours like cinnamon powder, Kesar strands, rose petals.
So, what are you waiting for? Make these soft, crispy, flavourful cookies and impress your family and friends.

How to Make Nankhatai Recipe(Gluten free)-Step by Step Preparation

1. Mix besan, rice flour, powdered sugar, baking powder in a mixing bowl.

2. Add melted ghee gradually and bind the mixture into a soft dough.

3. Do not knead it just combine it to make a dough.

4. Put the dough in the refrigerator for 5-10 minutes.

5. Meanwhile, preheat the oven at 160 degree Celsius for 10-15 minutes.

6. Now, take out the dough from the refrigerator and divide it into small balls size rounds. Place them on the baking tray. Do not press them.

7. Top with green cardamom powder.

8. Bake them at 160 degrees for 13-15 minutes. Do not over bake the cookies.

9. Take them out from the oven they are very soft at this moment. 

10. Let them cool for 1-2 minutes on the baking tray and then transfer to the cooling rack till they reach room temperature.

11. Store them in an airtight container to keep them crisp and fresh for a longer time.

Serving Suggestions

These eggless nankhatai cookies are best served with a hot cup of tea and coffee. It is rich in protein, fats and a great option for kids snack as well. Nankhatai is very popular and favourite to everyone so you can also use it for gifting purpose.

Tips and Tricks

1. I have made these cookies gluten-free so used besan and rice flour but whole wheat flour and suji also be used to make these cookies and the results are awesome. 
2.  Traditionally ghee is used in the making of these cookies but any refined oil without a strong smell, melted butter or coconut oil can also be used. But the flavour is not similar to ghee.
3. Melted ghee should not be warm. Melt it and let it cool down and then use.
4. Do not knead the dough just combine it together to make a soft dough.
5. Refrigerate the dough for at least 5-10 minutes that help the cookies to retain their shape while baking.
6. Baking should be done at a low temperature otherwise they become hard and not cook properly. 
7. After taking them out from the oven, let them cool on the tray for 2-3 minutes as they are very soft at that time and break easily. Then transfer to the cooling rack and cool completely.
8. Use freshly ground cardamom powder that gives a unique flavour to the cookies. You can also use cinnamon, Kesar, or rose for flavouring these cookies.
9.  Store them in an airtight container for longer shelf life.
10.  These required a good amount of ghee, so if you are on diet should stay away from it.

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Try out this easy and melt in mouth egg less besan nankhatai recipe and let me know about your outcomes in the comments section below or tag #healthicallykitchen on Instagram. If you like this recipe, don’t forget to share it with your friends and family give us a 5 star rating.