Gluten free rose flavoured nankhatai or shortbread cookies.
Mouth melting delicious cookies with Pearl millet or Bajra flour, almond, pistachio and chickpea flour or besan and flavoured with cardamom and rose water.
Nankhatai are shortbread biscuits popular in India and Pakistan. The word Nankhatai is derived from Persian word Naan meaning bread and Khatai from an Afghan word meaning Biscuit.
You may like some more nankhatai recipes here.
1. Orange crinkle cookies or nankhatai
2. Nankhatai
And bajra or pearl millet cookies recipes
1. Cashew almond honey cookies
2. Pearl millet sesame oats cookies
This week’s our 175 #Foodiemonday bloghop theme is Christmas special. And my humble contribution is this easy to make, delicious, mouth melting and healthy nankhatai.
Nankhatai is all time favourite among kids and adults both. I have added little food colour to make it attractive for festive season. But its completely optional. You can skip it. Ground almond and pistachio will enhance the taste of your nankhatai. Serve it on Christmas eve or make it to gift your friends. You can use refined flour or maida instead of pearl millet if you want.
Recipe
Pearl millet or Bajra flour -1 cup
Gram flour/chickpea flour or besan – 1/2 cup
Powdered sugar – 1 cup
Clarified butter or ghee – 3/4 + 2 tablespoon, melted
Baking powder – 1/2 teaspoon
Baking soda – 1/4 teaspoon
Cardamom powder – 1/2 teaspoon
Rose water or essence – 1/2 teaspoon
Almond – 2 tablespoon
Pistachios – 2 tablespoon
Red food colour – a pinch, optional
Shredded pistachio to garnish
Method
1. Preheat the oven at 180° for 10 minutes.
2. Grease or line a baking tray.
3. Grind the almonds and pistachio.
4. In a bowl sieve pearl millet or bajra flour, besan or chickpea flour, baking powder and soda.
5. Cream ghee or clarified butter and powdered sugar. Add rose water and whisk well.
6. Now add flour mixture, ground almond and pistachio and cardamom powder. Make a smooth dough.
7. Make small balls and arrange on baking tray. Place the balls 1 inch apart.
8. Place one pistachio piece on every balls. Press gently with your finger. You can place almond or cashew instead of pistachio.
9. Bake in preheated oven for 15 – 20 minutes or until the edges becomes light brown and cracks appear on the cookies.
10. Let the cookies cool down completely before serving.
Cookies will soft when hot and become crisp after cooling.
Serve with tea, coffee, milk or store in airtight container for later use.
Stay tuned for one more gluten free treat.
Notes
1. You can use refined or whole wheat flour instead of pearl millet.
2. If you like crisp cookies use 3/4 cup ghee and 2 tablespoon milk in the dough. Ghee or clarified butter will make your cookies mouth melting.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.
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