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.
Equipment
- 1 mixing bowl
- 1 baking tray
- 1 Oven
Ingredients
- 1 Cup Besan or chickpea flour
- 1/2 Cup Atta or whole wheat flour
- 2 tbsp Suji or semolina
- 3/4 Cup Powdered sugar
- 3/4 Cup Ghee or clarified butter
- 1/2 tsp Cardamom powder
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- tbsp Milk
- Cashew nuts and pistachio
Instructions
- Preheat the oven at 170°. Grease a baking tray or line with parchment paper.
- In a bowl mix besan or chickpea flour, atta or whole wheat flour, semolina or suji, cardamom powder, baking powder and soda.
- 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.
- 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.
- 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.
- 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.
- 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. Let the cookies cool down.
- Enjoy the delicious cookies or nankhatai when completely cool down. Or store in airtight container for later use.