Healthy Atta Nankatai Indian Eggless Cookies. Made from whole wheat ghee and sugar. Easy to make and very delicious tea time Indian recipe. you can enjoy with tea or coffee. I can have any time with.
Ingredients for Atta Nankatai Indian Eggless Cookies
- 150 Grams whole wheat Flour (you can use maida)
- 115 Grams Ghee
- 60 Grams semolina/suji
- 90 Grams of sugar powder/castor sugar
- 1/2 tsp vanilla essence
- 1/2 tsp cardamoms powder
- 12 Almond chopped
Instructions for Nankatai
Cream the ghee with the spoon, add the sugar and beat well until the mixture becomes smooth and light.
Slowly add the flour, semolina, cardamom powder mix very well. Gently bring the whole mixture together, form into a soft dough. Layer the baking tray with parchment paper.
Make small round ball roll them in your palm and slightly flatten them. Place them in the baking tray keep some distance between them.
Make small round ball roll them in your palm and slightly flatten them. Put them in the baking tray, keep some space between them.
Make a cross in the centre of each ball and place chopped almond
Bake in the preheated oven at 180 degrees for 20 minutes until golden brownish.
Keep them on the baking tray for 2-3 minutes, then shift them on a wired rack to and cool Store the Nankhatai in an airtight container. Serve with tea Aromatic Green Tea
Atta Nankatai Indian Eggless Cookies
Equipment
- Oven
Ingredients
- 150 Grams whole wheat Flour (you can use maida)
- 115 Grams Ghee
- 60 Grams semolina/suji
- 90 Grams sugar powder/castor sugar
- ½ tsp Vanilla essence
- ½ tsp cardamoms powder
- 12 Almond chopped
Instructions
[timer minutes=22][/timer]
- Cream the ghee with the spoon, add the sugar and beat well until the mixture becomes smooth and light.
- Slowly add the flour, semolina, cardamom powder mix very well. Gently bring the whole mixture together, form into a soft dough.
- Make small round balls roll them in your palm and slightly flatten them. Place them in the baking tray, keep some distance between them.
- Make a cross in the centre of each ball and place chopped almond
- Bake in the preheated oven at 180 degrees for 20 minutes until golden brownish. Keep them on the baking tray for 2-3 minutes, then shift them on a wired rack to and cool Store the Nankhatai in an airtight container.