Nankhatai is a famous traditional biscuitsbiscuit of India. These are egg-less cookies and are made up of three ingredients; all-purpose flour, ghee, and sugar. My mom used to make these cookies that are soft, crunchy, and flaky all at the same time. During this lockdown, one of the reciperecipes I had to get my hands on arewere the Nankhatai cookies.

All thanks to internet and food bloggers out there, I was able to mademake these cookies, . I'm always looking for healthy ingredients so I tried the Nankhatai recipe, but with a healthy twist. Generally, maida is used to make thisthese cookies , but I'm making thisthese with whole wheat flour ( normal Atta which we used for chapattis)chapatis) and Gram flour (Besan ).



Here, I am going to share the recipe of my favouritefavorite traditional Indian cookies #Nankhatai.




Ingredients

*1 cupscup whole wheat flour (Atta)

*1 cup gram flour (Besan )

*2.5 teaspoon semolina(sooji)teaspoons semolina (Sooji)

*1 cup powdered sugar

*1 cup clarified butter( ghee)butter (ghee) at room temperature

*1 cup dry fruitsfruit finely chopped (almonds and pistachios)

*1 teaspoon ground cardamom

*½ teaspoon baking powder

*1 pinch salt

*5-6 teaspoon of milk (if required)




Method:

* Pre-heatPreheat oven to 150 degree C and set aside a parchment lined baking sheet.

*In a large bowl, combine whole wheat flour, besan , semolina, sugar, clarified butter, almonds, ground cardamom, and baking powder. Mix until thoroughly combined and soft dough comes together.

*If dough is a little hard, add a few tablespoons of milk.

* rest*Rest dough in a refrigerator for at least half an hour.

* Shape into round ball &and place in a baking tray, top with nuts.

*Bake in a preheated oven for 10-15 minutes or until the corners of the cookies are light brown.

*Allow to cool before eating .

*Store for two weeks in an airtight cookie jar and enjoy!