Gluten Free Rose Flavoured Nankhatai Or Shortbread Cookies/Millet 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.
Equipment
- 1 Oven
- 2 mixing bowl
- 1 Whisker
- 1 baking tray
- 1 Strainer
Ingredients
- 1 cup Pearl millet or bajra flour
- 1/2 cup Gram/chickpea flour or besan
- 1 cup Powdered sugar
- 3/4 cup Clarified butter or ghee Melted
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Cardamom powder
- 1/2 tsp Rose water or essence
- 2 tbsp Almond
- 2 tbsp Pistachio
- 1 pinch Red food colour Optional
- Shredded pistachios To garnish
Instructions
- Preheat the oven at 180° for 10 minutes.
- Grease or line a baking tray.
- Grind the almonds and pistachio.
- In a bowl sieve pearl millet or bajra flour, besan or chickpea flour, baking powder and soda.
- Cream ghee or clarified butter and powdered sugar. Add rose water and whisk well.
- Now add flour mixture, ground almond and pistachio and cardamom powder. Make a smooth dough.
- Make small balls and arrange on baking tray. Place the balls 1 inch apart.
- Place one pistachio piece on every balls. Press gently with your finger. You can place almond or cashew instead of pistachio.
- Bake in preheated oven for 15 – 20 minutes or until the edges becomes light brown and cracks appear on the cookies.
- 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.
Video
Notes
1. You can use refined or whole wheat flour instead of pearl millet.
2. If you like crisp cookies use less ghee and 2 tablespoon milk in the dough. Ghee or clarified butter will make your cookies mouth melting.
2. If you like crisp cookies use less ghee and 2 tablespoon milk in the dough. Ghee or clarified butter will make your cookies mouth melting.