4 Ingredient Besan Nankhatai | Easy Eggless Indian Cookies
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.
Ingredients
- 50 gm besan (1/2 cup)
- 15 gm rice flour (1 &1/2 tbsp)
- 30 gm powdered sugar
- ⅛ tsp baking powder
- 3.5 tbsp melted and cooled ghee
- ½ tsp green cardamom powder (choti eliachi)
Instructions
- Mix besan, rice flour, powdered sugar, baking powder in a mixing bowl.
- Add melted ghee gradually and bind the mixture into a soft dough.
- Do not knead the dough just combine it to make a dough.
- Put the dough in the refrigerator for 5-10 minutes.
- Meanwhile, preheat the oven at 160 degree Celsius for 10-15 minutes.
- 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.
- Top with green cardamom powder.
- Bake them at 160 degrees for 13-15 minutes.
- Do not overcook the cookies.
- Take them out from the oven they are very soft at this moment.
- Let them cool for 1-2 minutes on the baking tray and then transfer to the cooling rack till they reach room temperature.
- Store them in an airtight container to keep them crisp and fresh for a longer time.
Video
Notes
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.