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.