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Here is a recipe for eggless, flaky, crunchy, teatime cookies that are sure to be a delight. These cookies, which are similar to Indian shortbread, are made with a combination of oil and flour for a rich and flavorful taste. The dough is rolled out and cut into desired shapes, then baked until golden and crispy. These cookies are perfect for snacking, gifting, or serving at parties.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Grind sugar in a grinder.
In a large mixing bowl, blend oil and sugar together for 2-3 minutes until smooth and fluffy.
In a separate bowl, whisk together the all-purpose flour (maida), gram flour (besan), semolina (suji), salt and baking powder.
Gradually add the flour mixture to the sugar mixture.
Gently combine and bind the flour with your fingers to form a dough. (Do not knead the dough).
Wrap the dough in cling film and refrigerate it for 10 minutes.
Take a small portion of the mixture, make a round/rectangle shape and slightly flatten it on your palm, and press lightly in the center with your finger.
Make and arrange all the cookies on a baking tray lined with baking or parchment paper.
Bake the cookies at 140 degrees for 15-20 minutes until they are slightly golden.
Place the baked cookies on a wire rack to cool completely.
Store in an airtight jar and keep it at room temperature.
I used a Halogen oven to bake Nankhatai. This oven does not require preheating and is an energy-efficient and healthy alternative to a conventional oven.
If you are using an oven, preheat the oven for 15 minutes and bake the cookies at 160 degrees celsius for about 20-25 minutes or till light golden.
If you are using a microwave, then preheat on convection mode for 10 minutes to bake the cookies at 170 degrees celsius for about 15-20 minutes or till light golden.
Oven temperatures vary, so it may take less or more time. Make sure you keep an eye on your cookies while they’re baking.
You can blend oil and sugar with a hand whisker instead of a blender.
I have used oil for making cookies. You can use ghee instead of oil.
You can add more sugar if you want the cookies to be a bit sweeter.
How do I make Nankhatai cookies without eggs?
Nankhatai cookies are naturally eggless! This recipe uses a combination of oil, sugar, and various flours to create a rich and flaky texture. Simply blend the oil and sugar, mix in the dry ingredients, and form the dough without kneading.
What are some good substitutions for ingredients in Nankhatai?
If you don't have all-purpose flour, you can substitute it with whole wheat flour for a healthier option. For a nutty flavor, you can replace gram flour (besan) with almond flour. Additionally, if you want to avoid sugar, try using a sugar substitute like coconut sugar or stevia.
How should I store Nankhatai cookies to keep them fresh?
To keep your Nankhatai cookies fresh, store them in an airtight jar at room temperature. They can last for up to two weeks. If you want to keep them longer, consider freezing them in an airtight container.
What can I pair with Nankhatai cookies for a perfect tea time?
Nankhatai cookies pair wonderfully with a cup of chai or masala tea. You can also serve them alongside some fresh fruit or a light dessert like yogurt with honey for a delightful tea time experience.
What is the cooking process for making Nankhatai cookies?
To make Nankhatai cookies, start by grinding sugar and blending it with oil until fluffy. Then, mix the dry ingredients separately and combine them with the sugar mixture to form a dough. After refrigerating the dough for 10 minutes, shape the cookies and bake them at 140 degrees Celsius for 15-20 minutes until golden. Let them cool on a wire rack before storing.
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