Name: Healthy Moong Dal & Peanut Nankhatai (Gluten-Free Indian Cookies)
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Ingredients: 1/2 cup Mung Bean (split mung beans, yellow); 1/2 cup Peanut (roasted and ground); 1/4 cup Gram Flour (also known as chana dal, besan, lightly roasted, roasted); 1 cup Cane Sugar (powder); 1 tsp Cardamom (powder); 2 tbsp Almond (for garnish, sliced); 3 tbsp Clarified Butter (at room temperature); 1/4 tsp Salt (to enhance flavors)

Healthy Moong Dal & Peanut Nankhatai (Gluten-Free Indian Cookies)

1 hour 35 minutes

1293 reads

4.38 from 8 votes

Indian

About Healthy Moong Dal & Peanut Nankhatai (Gluten-Free Indian Cookies)

Indulge in a guilt-free twist on the classic Indian nankhatai cookie! These delightful treats combine the wholesome goodness of roasted moong dal and peanuts for a uniquely delicious and nutritious experience. Inspired by a foodie friend, I've created a gluten-free recipe that's naturally sweetened with cane sugar and bursting with aromatic cardamom.

These melt-in-your-mouth cookies are perfect for any festive occasion, especially Deepavali. Their crumbly texture and satisfyingly rich flavor make them a healthier alternative to traditional nankhatai, without compromising on taste.

Packed with protein and low in carbohydrates, these Moong Dal & Peanut Nankhatai are a delicious and healthy addition to your baking repertoire. Get ready to impress your friends and family with this unique and flavorful recipe!

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Recipe Time & More

Prep5

Cook1 30

Total1 35

Calories402 kcal

Serves

Served AsDesserts Snacks

Recipe TasteCrunchy Sweet

Ingredients

Dry Ingredients

▢ 1/2 cup Mung Bean split mung beans, yellow
▢ 1/2 cup Peanut roasted and ground
▢ 1/4 cup Gram Flour also known as chana dal, besan, lightly roasted, roasted
▢ 1 cup Cane Sugar powder
▢ 1 tsp Cardamom powder
▢ 2 tbsp Almond for garnish, sliced

Wet Ingredients

▢ 3 tbsp Clarified Butter at room temperature
▢ 1/4 tsp Salt to enhance flavors

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Instructions

Prepare the Dry Ingredients

Dry roast the peanuts for 2 minutes on medium heat. Let cool completely, then grind into a fine powder.
Dry roast the moong dal for 1-2 minutes on medium heat. Let cool completely, then grind into a fine powder.
Lightly dry roast the gram flour for a few seconds. Let cool completely, then grind into a fine powder.

Combine Wet and Dry Ingredients

In a large bowl, cream together the ghee and cane sugar until light and fluffy.
Add the salt.
Gradually add the powdered moong dal, peanut powder, and gram flour to the ghee mixture. Mix well.
Stir in the cardamom powder until everything is thoroughly combined.

Shape and Refrigerate

Form small balls of dough (about 1 inch in diameter).
Gently flatten each ball using your palm, creating a slightly disc shape. Place a sliced almond on top of each cookie.
Refrigerate the nankhatai for at least 1 hour to firm up.

Bake the Nankhatai

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place the chilled nankhatai on the prepared baking sheet.
Bake for 15-18 minutes, or until the edges are lightly golden brown.
Remove from oven and let cool on a wire rack for 2 minutes before transferring to a cooling rack to cool completely.
Store in an airtight container at room temperature.

Recipe Notes

Expert Tips for Perfect Moong Dal Peanut Nankhatai

For extra flavor, toast the cardamom pods lightly before grinding them into powder.
Don't overbake the cookies; they should be lightly golden, not brown. Overbaking will make them dry.
If your dough seems too dry, add a teaspoon of milk at a time until it reaches the desired consistency.
These cookies are best enjoyed fresh but will store well in an airtight container for up to a week.