Besan Or Chickpea Flour Cookies/Nankhatai

Besan or chickpea flour/garbanzo flour nankhatai or Indian shortbread cookies. Texture of these delectable cookies are light, flaky and crisp outside. And inside of the cookies are melt in mouth. You can feel the burst of flavour of ghee or clarified butter, baked chickpea flour or besan and cardamom.

What is nankhatai

Nankhatai are shortbread biscuits originating from the Indian subcontinent, popular in Northern India, Pakistan, Bangladesh, and Myanmar. The word nankhatai is derived from the Persian word naan meaning bread and khatai from a Dari Persian word meaning biscuit. Source – Wikipedia

You can make these nankhatai with different flavour. Here are some different types of nankhatai from this blog.

1. Multigrain chocolate nankhatai

2. Whole wheat coffee jaggery nankhatai

3. Gluten free rose nankhatai

4. Orange nankhatai

5. Oats thandai nankhatai

6. Nankhatai

You don’t need any fancy ingredients to make these superbly delicious cookies. All the ingredients are easily available in your pantry. Main ingredient is besan or chickpea flour or garbanzo flour.

And flavoured with cardamom powder. Baked besan and cardamom will give a wonderful taste and flavour.

Also used semolina or suji with whole wheat flour or atta to give a crispy texture. You can use butter to make these cookies but better to use ghee or clarified butter. Aroma of ghee made these cookies heavenly. You can use shredded almond or cashew nuts in the dough. I didn’t but used some cashew nuts and pistachio for garnishing. But this step is optional. You can also make the cookies without nuts if you want. Do try and after tasting these cookies, I am sure you will never buy nankhatai from store. Homemade nankhatai are much better than store bought.

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Recipe

Besan or chickpea flour – 1 cup

Atta or whole wheat flour – 1/2 cup

Semolina or suji – 2 tablespoon

Powdered sugar – 3/4 cup

Ghee or clarified butter – 3/4 cup

Cardamom powder – 1/2 teaspoon

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Milk – 2 tablespoon or as required

Cashew nuts and pistachio as required

Method

1. Preheat the oven at 170°. Grease a baking tray or line with parchment paper.

2. In a bowl mix besan or chickpea flour, atta or whole wheat flour, semolina or suji, cardamom powder, baking powder and soda.

3. In a large bowl whisk melted ghee or clarified butter and powdered sugar. Whisk till mixture becomes creamy. If the weather is hot use room temperature ghee. No need to melt the ghee.

4. Now add all the dry ingredients. Combine everything to make a dough. In chilled weather ghee solidify quickly so if require add little milk to make a smooth dough. Or you can also add 2-3 tablespoon more ghee if you want. I used 2 tablespoon milk because my kids like crisp cookies. If you want mouth melting cookies skip milk and add 2-4 tablespoon more ghee to make a smooth dough.

5. Make small balls. I made 26 cookies with this dough. Press the balls gently with your palm and arrange on the greased or lined baking tray. Don’t forget to leave some space between the cookies.

6. Place half cashew nut on the middle of the every cookies. Press gently. You can also use pistachio or almond. I have used cashew nuts and pistachio. You can also use both on every cookies.

7. Bake in preheated oven for 12 minutes or till edges becomes light brown. Take out the cookies immediately after baking. I have made the cookies in two batches. And taken out the first batch after a few minutes. Colour of the cookies becomes brown. So don’t leave the cookies in hot oven after baking. Take out the baking tray from oven immediately after baking.

8. Enjoy the delicious cookies or nankhatai when completely cool down. Or store in airtight container for later use.

Happy baking!

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Oats Whole Wheat Coffee Jaggery Cookies/ Nankhatai/ Shortbread Cookies/ Eggless Cookies

Oats whole wheat coffee nankhatai or shortbread cookies with jaggery. Used organic jaggery powder instead of sugar. And taste is just awesome. Soft and mouth melting cookies. Coffee and jaggery is a great combo. A healthy and delicious cookie for kids too. Perfect to serve with milk.

You can dip the cookies in melted chocolate to make more attractive. Dip half portion in melted chocolate and let it dry before serving or storing. Or you can also add some choco chips in the dough. Or add dry fruits pieces of your choice. I have used oatmeal and whole wheat flour. If you want to make it gluten free you can use pearl millet flour or bajra atta instead of whole wheat flour. You can also add little cinnamon powder in the dough if you like coffee cinnamon mixed flavour.

You can get some more cookies recipes on this blog. To get recipes click here .

I have followed my basic nankhatai recipe with some changes. And very happy with the taste. You can get some more nankhatai or shortbread cookies on this blog. Click on the name below for recipe.

1. Nankhatai

2. Oats thandai nankhatai

3. Orange nankhatai

4. Gluten free rose flavoured nankhatai

If you are my regular reader then you know I am a member of bloghop group where every Monday one of the members suggest two theme and we vote for one. This Monday our 245 #FoodieMonday bloghop theme is Love For Coffee suggested by Sasmita who blog at First Timer Cook. Sasmita has a wonderful blog with many mouthwatering recipes. Lockdown extended and my vegetable vendor stopped coming so raw mango is unavailable. Eagerly waiting for raw mango to try her Raw mango rice. I also love her healthy and delicious Vegetable ragi soup and many other recipes. So don’t forget to visit her space.

These cookies are made of oatmeal and whole wheat flour or atta. These flour are healthy options and great for kids. But you can also use all purpose flour or maida. Or if you want to make gluten free cookies use bajra or pearl millet flour instead of whole wheat flour or atta. And do you love coffee cinnamon mixed flavour? If yes, add little cinnamon powder with instant coffee in the dough. Sometimes I also make it with ghee or clarified butter. Use butter or ghee whatever you have. Taste will be absolutely delicious with both.

Recipe

Oatmeal – 1 cup

Whole wheat flour or atta – 1/2 cup

Baking powder – 1/2 teaspoon

Baking soda – 1/4 teaspoon

Jaggery/gur powder – 1 cup

Instant coffee – 2 teaspoon

Butter – 1/2 cup

Method

1. Preheat the oven at 180° for 10 minutes.

2. Line a baking sheet with parchment paper.

3. If you don’t have oatmeal, grind 1 cup oats into fine powder.

4. In a bowl mix oatmeal, whole wheat flour, baking powder and soda. You can also add 1/2 teaspoon cinnamon powder. I sometimes use to get a different flavour.

5. In a large bowl whisk melted butter, coffee powder and jaggery powder. Whisk well till jaggery dissolved and everything combines well. Use hand blender or stand mixer.

6. Add the dry ingredients and mix. Don’t knead much. Just mix everything well.

7. Make small balls and press gently. Arrange on lined baking sheet 1 inch apart.

8. Bake in preheated oven at 180° for 12 to 15 minutes or until the edges becomes brown. Don’t over bake. Over baking will make your cookies crisp.

9. Let the cookies cool down completely before removing from baking sheet. Serve with milk, tea or coffee. Or store in airtight container for later use.

Notes

1. Ghee or clarified butter can be used instead of butter.

2. You can add choco chips in the dough.

3. If you are making these cookies for kids dip the half cookies in melted chocolate and let them dry. Kids will surely love this treat.

4. To make gluten free, use pearl millet flour or bajra atta instead of whole wheat flour. Or you can also use all purpose flour or maida instead of oatmeal and whole wheat flour.

5. Chopped dry fruits can be used in the dough.

Happy baking!

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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