Nankhatai Recipe (Indian Eggless Shortbread Cookies)

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   ["Cream oil and sugar together in a bowl for 3 - 4 minutes at low speed with hand blender", "Add the yogurt and beat again at low speed for 2 - 3 minutes. Rest the mixture for 5 - 10 minutes. Meanwhile sift flour, gram flour and baking powder together in a bowl. Mix in cardamom powder as well.", "Mix the sifted flour to the wet ingredients 1/3 at a time, once all of the flour is added try to form a dough with your fingers. Do not knead it just bind it together like shortcrust pastry.", "Transfer the dough to a clean bowl and let it rest for half an hour.

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   Preheat the oven ( buy it here ) at 180 degree celsius. Line a baking tray with cookie sheet or parchment paper", "Divide the dough into thirty small balls and slightly flatten each ball with fingers.

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   If you want sliced almond or pistachio can be put on top of each ball.", "Bake for about 25 minutes or you can check after 20 minutes.

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   Let Nankhatai cool on a wire rack before transferring to container.", "Serve Nankhatai with a cup of tea or milk."]

* Per serving · 4 servings · Values may vary.

No additional tips available.