nankhatai recipe | eggless butter cookies

Add the all purpose flour, wheat, besan and semolina in a bowl through a sieve and mix them together.

Add the sugar, and cardamom powder along with a pinch of salt and mix them together.

Then add the ghee and mix all the contents together to form a soft dough. Add some melted ghee if needed to help make the dough soft.

Preheat the oven to 350F and prepare a baking tray by covering it with parchment paper.

While the oven is preheating, create small balls with the dough and lightly flatten it to form thick discs and place them on the baking tray with some distance between them. Create light slits in a cross shape on the disks to allow the dough to expand during the baking process without splitting the cookie.

Place the baking tray into the oven once its preheated to 350F. Let it cook for around 15 - 20 mins until you see the bottom of the cookie turning light brown.

Now take the tray out of the oven and set it aside for 5 - 10 mins to let the cookies cool down which will help it firm up a little more.

Once cooled, the nankhatai or cookie is ready to eat and should be crumbly inside with a soft powdery consistency on the top.