Gluten Free Rose Flavoured Nankhatai Or Shortbread Cookies

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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Instant Kachauri Or Kachori

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We all love crispy crunchy kachori in breakfast. Specially in weekend.

Its a spicy snack. You can serve kachori for any meal. Its a delicious appetizer.

Normally we stuff kachauri or kachori with different stuffings.

But today sharing without stuffing recipe .

Quick and easy to make. Fulfill the sudden demand of kachauri with this instant kachauri recipe . You don’t need any grinding or filling.

Make it with very minimal ingredients. Just knead the dough roll and fry. Your delicious spicy crispy kachori is ready.

Enjoy it with any chutney, sauce,pickle, dum aalu, Spicy potato or any spicy curry. Even you can enjoy it without any side dish.

I didn’t added chilli so perfect for kiddos. You can add chilli powder or green chilli paste. Or serve with hot chilli pickle.

 

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Recipe

Whole wheat flour – 1 cup

Chick pea flour / bengal gram flour or besan – 1/2 cup

Ginger  – 1 inch piece grated

Grated garlic  – 1 tea spoon ( you can add more if you like garlicky flavour)

Salt to taste

Oil or clarified butter – 2 and 1/2 tablespoon

Cumin powder  – 1 tea spoon

Oil for deep fry

 

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Method

Combine all the ingredients.

Knead a semi soft dough using water.

Cover the bowl and keep aside for 15-20 minutes.

Now take a small amount of dough and roll with your palm to give a round shape.

Sprinkle little oil over the balls.

Roll out each portion with the help of a rolling pin.

Heat oil in a deep wok or kadhai and fry the kachauri on medium flame.

Press very lightly with a spatula.
When the kachori puffed up turn it.

Fry on low flame till light brown.

Kacauri is ready. Enjoy it with tea or coffee.