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)
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!
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