Eggless Nankatais – A great biscuit option for Christmas

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Its December folks! Anyone who knows me, knows I’m a bit Christmas crazy. I love everything about the Holiday season. I’m going to kick off this years Christmas recipe posts with a lovely little cookie – the Indian Nankatai. This is an eggless recipe and is so easy to put together. What you end up with is a delicate and really delicious little treat. I like making a big batch of Nankatais closer to Christmas. I add these on my Christmas platter of sweets to share with family and friends and I also have some in the cookie jar to serve up with some tea.
 

Let’s talk about the dough for a bit. It is such a ridiculously simple recipe, you will be surprised at how tasty the nankatais turn out. I find that this dough can be a little finicky and it usually works beautifully on a slightly warm day. While that works beautifully for us in Australia and anyone in the Southern Hemisphere, it could be a challenge in the Northern Hemisphere, where its the middle of winter. If its cold where you are, you might find that the dough ends up a little crumbly and you may have a little difficulty shaping it into a cookie. When that happens, I pop the dough in an ovensafe bowl and pop it into a slightly warm oven (about 100 degrees) for a couple of minutes. This helps the ghee warm up and helps bind the dough.

Eggless Nankatais – A great biscuit option for Christmas

Recipe by Trisha VazCourse: CookiesCuisine: IndianDifficulty: Easy
Servings

30

cookies
Prep time

20

minutes
Cooking time

15

minutes

These melt-in-your-mouth biscuits are perfect with a cup of tea and are so good, you can proudly add them to your Christmas platter.

Ingredients

  • 1 1/3 cup all purpose flour

  • 1/3 cup besan (chickpea flour)

  • 1 cup sugar (superfine. You can also powder larger grain sugar and then use it in the recipe)

  • 2/3 cup of ghee (clarified butter)

  • 1/4 tsp baking soda

Directions

  • Preheat your oven to 180 deg. Celsius and line a baking tray with some baking / parchment paper.
  • Mix the ghee and sugar till it is light and creamy. Scrape down the edges and bottom of the mixing bowl halfway through the process.
  • Add the rest of the ingredients (baking soda, all purpose flour and chickpea flour) to the mixing bowl and continue mixing till it forms a dough.
  • Shape into little cookies by rolling portions of the dough into a little ball and flatten it slightly. Place the cookies on the lined baking tray.
  • Bake for 12-15 minutes or till done. Your looking for a light colour on the edges.
  • Take it out of the oven and leave the cookies to cool on the tray itself.

    When completely cool, store in an airtight container.

    Enjoy!
     

Recipe Video

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