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Vegan Nankhatai (Indian shortbread Cookies)


Ingredients: 14 servings and 45 minutes

1 cup whole wheat flour

1/2 tsp Cardamom, powder

3/4 cup Powdered sugar

1/4 tsp Salt

1 tsp Pistachios, cashews and almonds

1/2 cup Vegan Ghee or Vegan Butter

1/4 cup Besan (gram flour) (30 grams)

2 tablespoons fine rava (semolina) (25 grams)


Directions:


  • A combination of 3 flours: whole wheat, fine besan (gram flour), and fine semolina (rava or sooji). Gram flour imparts a prominent nutty, earthy flavor while the semolina adds a little crunch to the cookie.

  • Sugar: You will need powdered sugar or confectioner’s sugar for these biscuits. If you have regular granulated sugar, add it to a blender and blend until you have finely powdered sugar.

  • Lots of vegan ghee (clarified vegan butter): Yes, it is the ghee that makes nankhatai cookies flaky, which is why they are also known as ‘khasta‘ nankhatai.

  • Salt: A pinch of salt enhances the sweetness and balances the flavors.

  • Cardamom powder: To flavor the nankhatai.

  • Garnish: thinly chopped almonds, pistachio and cashews add that on top of the cookie or inside the batter.

  • Airfry: for 15 minutes at 180 degrees.



I hope you make it. And let me know how it went please comment below for more!

I hear to help you with any of your needs.

Sincerely

Kinjal.

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