The festive season is all around the corner! In India people celebrate festivals with sweets and when sweet is made at home, what else one can ask for.
Today, I am sharing a recipe of authentic, delicious Eggless cookie, called “Nankhatai”, that can be very easily prepared at home.
I still remember when I growing up, was very fond of having nankhatai any time during a day. So, what my mom use to do, she makes them in a bulk and store in an airtight container. So, that I can enjoy it for a couple of days. Feeling nostalgic!
1 cup ghee
1 cup powder sugar
2 cup maida
½ tablespoon vanilla essence
⅓ spoon baking soda
⅓ spoon baking powder
Pinch of salt
Direction for making Nankhatai:
- Take a mixer grinder, to make a powder sugar.
- Next using sieve, mix the flour, salt, baking soda and baking powder together and set it aside.
- Mix the ghee/butter & sugar well and whisk it until it becomes creamy.
- Now mix together with flour and make a stiff dough.
- Next make balls out of dough, then slightly flatten them using your thumb and put them in a baking tray. Bake exactly for 12 to 15 minutes.
- Take out the tray from oven and let them cool completely, then store in an airtight jar.
- Don’t change the ratio of all the ingredients like ghee/butter.
- If you are using salted ghee/butter, then don’t add salt to dry ingredients and if you are using unsalted butter, then you can add a pinch of salt to dry ingredients.
- For making it closer to healthier, instead of using 1 cup whole maida you can safely use ½ cup maida & ½ cup whole wheat flour.
- To prevent them from turning flat, you need to make sure ghee/butter should not be completely melted.
- If you feel your dough is looks very soft, then cover it and put in a refrigerator for almost 10-15 minutes before making the balls.
- Don’t forget to preheat your oven for almost 5-10 minutes at the right temperature, it is very necessary for perfect baking.