NanKhatai - Indian Shortbread Biscuits | Eggless

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Nankhatai are traditional Indian Shortbread Biscuits made with desi ghee. These are super delicious melt in the mouth cookies and can be made on stove top or oven. 
There are various recipes to nankhatai and it is made with a combination of all purpose flour, besan and nut flour (optional). 
Desi ghee for the shortbread crust is the key and do not substitute that with butter.


Makes - 20
Ingredients Required:
Besan - 3/4 cup
Almond Flour - 1/4 cup (or substitute with Besan)
Rava/Sooji - 2.5 tblsp
Ghee - 1/2 cup (room temperature)
Powdered Sugar - 1/2 cup
Cardamon - 2 tsp
Milk - 2 tblsp (if required)
Roughly chopped nuts - 2 tblsp (to garnish)

How to make?
  1. In a large mixing bowl add in the dry ingredients and sugar. Mix well.
  2. Add in the ghee and start crumbling with your fingertips.
  3. Do not knead, just bring the dough the together and combine.
  4. If required sprinkle some milk to bring it together
  5. Roll out equal size balls, I got 20.
  6. Gently press between palms, make an indent and place some chopped nuts.
Stove top:
  1. In a cooker, remove the gasket, fill it up with 3-4 cups of salt to cover the base.
  2. Place a trivet and a plate on top.
  3. Close the cooker and heat on high for 10 minutes without the whistle.
  4. Once warm, place the cookies on the plate with space in between them
  5. Close the cooker and heat on warm for 10-12 minutes.
  6. Cool and serve

Oven:
  1. Pre heat the oven to 350.
  2. Place the cookies on the cookie sheet with space in between them
  3. Bake for 10-12 minutes, or till light golden brown with a golden brown base.
  4. Cool and serve

Notes:
  1. If the dough does not come together add some milk. It should form a tight dough.
  2. You can substitute almond flour with any other nut flour or just use a total of 1 cup besan

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