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
- 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.