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
Course: CookiesCuisine: IndianDifficulty: Easy30
cookies20
minutes15
minutesThese 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!