Besan Nankhatai: Soft, Melt-in-Mouth Eggless Indian Cookies
18 minutes
984 reads
About Besan Nankhatai: Soft, Melt-in-Mouth Eggless Indian Cookies
Indulge in the delightful taste of Besan Nankhatai, traditional eggless Indian cookies made with wholesome gram flour (besan) and whole wheat flour. These melt-in-your-mouth biscuits offer a subtly sweet and aromatic treat, perfect for any occasion.This easy recipe skips refined flour for a healthier twist, creating soft cookies with a delicate cardamom flavor. Enjoy them with a warm cup of tea or milk for a truly satisfying experience – ideal for breakfast, snacks, or anytime you crave a delicious and comforting bite.These cookies are wonderfully versatile and perfect for sharing with family and friends. The simple preparation makes them a delightful baking project for both novice and experienced bakers alike.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep10 minutes
Cook8 minutes
Total18 minutes
Ingredients
Dry Ingredients
- 1 1/2 cup Gram Flour also known as besan
- 1 cup Wheat Flour also known as atta, whole
- 1/4 tsp Baking Powder
- 1/2 tsp Salt
Wet Ingredients
Garnishing (Optional)
- 1/4 cup Almonds sliced
Instructions
Prepare the Sugar-Cardamom Mixture
- Powder the sugar and cardamom together using a mixer or mortar and pestle until finely ground.
Cream Butter and Sugar
- In a large bowl, cream together the powdered sugar-cardamom mixture and softened butter (or ghee) until light and fluffy. Use an electric mixer for best results.
Combine Dry and Wet Ingredients
- In a separate bowl, sift together the gram flour, whole wheat flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Shape and Garnish the Cookies
- Roll the dough into small balls (approximately 1 inch in diameter). Gently flatten each ball slightly. You can optionally garnish with sliced almonds.
Bake the Nankhatai
- Preheat your oven to 325°F (160°C). Place the cookies onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the edges are lightly golden brown.
Cool and Store
- Let the cookies cool completely on a wire rack before storing in an airtight container. They will stay fresh for up to a week.
Recipe Notes
Expert Tips for Perfect Besan Nankhatai
- For extra soft cookies, use cold butter straight from the refrigerator and avoid overmixing the dough.
- If using ghee, ensure it's solid and at room temperature for easier creaming.
- Don't overcrowd the baking sheet; this ensures even baking and prevents sticking.
- Adjust baking time based on your oven; keep an eye on the cookies to prevent burning.
Recipe Video
Related Posts You May Like
Recipe Nutrition
Calories: 280kcalCarbohydrates: 45gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2.4gCholesterol: 1mgSodium: 855mgFiber: 1gSugar: 25g
Richa Gupta
Articles: 214
6 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so inviting! I’m eager to try it.
Absolutely scrumptious! Thanks for the recipe.
What a flavorful dish! Thanks for sharing.
May I use a high fat oil like coconut oil instead of ghee butter? I am Vegan.
Such a tasty dish! Thanks for the recipe.
Believe me, Suhan…I want to grab one right off the screen….!! Totally tempting.