Gluten free rose flavoured nankhatai or shortbread cookies.
Mouth melting delicious cookies with Pearl millet or Bajra flour, almond, pistachio and chickpea flour or besan and flavoured with cardamom and rose water.
Nankhatai are shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.
You may like some more nankhatai recipes here.
1. Orange crinkle cookies or nankhatai
2. Nankhatai
And bajra or pearl millet cookies recipes
1. Cashew almond honey cookies
2. Pearl millet sesame oats cookies
This week’s our 175 #Foodiemonday bloghop theme is Christmas special. And my humble contribution is this easy to make, delicious, mouth melting and healthy nankhatai.
Nankhatai is all time favourite among kids and adults both. I have added little food colour to make it attractive for festive season. But its completely optional. You can skip it. Ground almond and pistachio will enhance the taste of your nankhatai. Serve it on Christmas eve or make it to gift your friends. You can use refined flour or maida instead of pearl millet if you want.
Recipe
Pearl millet or Bajra flour -1 cup
Gram flour/chickpea flour or besan – 1/2 cup
Powdered sugar – 1 cup
Clarified butter or ghee – 3/4 + 2 tablespoon, melted
Baking powder – 1/2 teaspoon
Baking soda – 1/4 teaspoon
Cardamom powder – 1/2 teaspoon
Rose water or essence – 1/2 teaspoon
Almond – 2 tablespoon
Pistachios – 2 tablespoon
Red food colour – a pinch, optional
Shredded pistachio to garnish
Method
1. Preheat the oven at 180° for 10 minutes.
2. Grease or line a baking tray.
3. Grind the almonds and pistachio.
4. In a bowl sieve pearl millet or bajra flour, besan or chickpea flour, baking powder and soda.
5. Cream ghee or clarified butter and powdered sugar. Add rose water and whisk well.
6. Now add flour mixture, ground almond and pistachio and cardamom powder. Make a smooth dough.
7. Make small balls and arrange on baking tray. Place the balls 1 inch apart.
8. Place one pistachio piece on every balls. Press gently with your finger. You can place almond or cashew instead of pistachio.
9. Bake in preheated oven for 15 – 20 minutes or until the edges becomes light brown and cracks appear on the cookies.
10. Let the cookies cool down completely before serving.
Cookies will soft when hot and become crisp after cooling.
Serve with tea, coffee, milk or store in airtight container for later use.
Stay tuned for one more gluten free treat.
Notes
1. You can use refined or whole wheat flour instead of pearl millet.
2. If you like crisp cookies use 3/4 cup ghee and 2 tablespoon milk in the dough. Ghee or clarified butter will make your cookies mouth melting.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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So yummy
Yes! Thank you so much 😊
Really looks yummy👌👍👍👍
I love Nankhatai.. This time Bajra..
Good idea👏👏👏
Thank you for such innovative creatively artistic cooking.🌹🌹
Thanks a lot dear 😍
You really are a baking queen! For any theme in the world, you can come up with a baked treat! These cookies look so good. 🙂
Aww thanks a lot dear for your kind words 😍
Very interesting n healthy twist to the original Nankhatai recipe Sujata ! These must Hv tasted delish 🙂
Thank you so much dear. Yes taste is just awesome. Please do try once 😊
While everyone loves cookies, I for some reason love ghee wale Nankhatais since childhood. Classic recipes never go out of style. Way to make these healthy by including Bajra and flavoured with rose.
Thanks Vidya 😊
Bajra cookies definitely taste so delicious and earthy, I make them often. Adding rose essence is a good idea to make them taste different.
Thank you. Yes Mayuri its taste great and different from my other Bajra cookies 😊
I completely agree with girl next door, you r undoubtedly, Baking Queen.
Cookies r deliciously Yummy! 👌👍.
Rose water essence has given heavenly feeling in mouth. Me n my guest just loved it. Thank you so much..😄🌹🌹
Ha ha thanks dear for your lovely words 😍😀
Guilt free cookies, loved the addition of Nan-khatai in the cookies.. beautiful color and well baked!! Delicious!!
Thank you so much Swaty 😍
You never fail to impress us with your innovative delicious bakes di ! Can’t wait to try out this recipe with Bajra flour and chick pea flour.
Thanks a lot Poonam. Please do try I am sure you will love the taste 😊
I bake nan khatai but with bajra flour is new to me. Perfectly baked
Thank you so much Veena 😊
Ive been licking my lips reading the list of ingredients and imagining the flavours of the bajra nankhatai. Pistachio, rose, cardamom and of course the ghee. What a flavour bouquet this must be!
Thanks a lot Sujata Shukla. Yes it was so flavourful. Everyone loved the taste and aroma. One of my guest wanted to place an order of this cookies 😀
Great way to incorporate bajara in our food. Will try making it they sound delicious.
Thanks Archana. It was really superbly delicious. Please do try and let me know how it turns 😊
Bajra cookies look so crisp and flavorful with addition of rose . Love these healthy bakes that can be eaten guilt free.
Thank you so much Preethi 😊
Bajra cookies are super healthy twist di to our nankhatai Love those color and shape here
Bajra, Wow. You really are a temptstress. i am going shopping for Bajra flour now. too good to resist
Thanks a lot Seema. Please do try and let me know how it turns out 😊