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Nankhatai

These eggless biscuits are a wonderful treat for Diwali. They are also great to serve with tea or coffee.
Course: Dessert
Cuisine: Indian
Keyword: Vegetarian, Jain Friendly

Ingredients

  • 1 cup all purpose flour maida
  • 1/2 cup chickpea flour besan
  • 2 tbsp semolina sooji
  • 1/2 cup ghee
  • 1/2 cup powdered sugar
  • 1/2 tsp ground cardamom
  • 1/2 tsp salt
  • 1 tsp pistachios chopped
  • 1 tsp almonds slivered
  • 1 tsp rose petals dried

Instructions

  • In a mixing bowl, sieve all the flours, semolina, ground cardamom and salt.
  • In another mixing bowl, whisk together ghee and powdered sugar.
  • Add the ghee-sugar mixture to the dry ingredients and mix well to form a dough.
  • Put dough in a covered mixing bowl in the refrigerator for at least 30 minutes.
  • In a cookie tray, line parchment paper.
  • Preheat oven to 350°F.
  • Remove dough from fridge, and divide into 14 portions. Roll each portion to form a small ball.
  • Using a back of a fork, make small indent on top.
  • Add in chopped pistachios and almonds on top.
  • Bake in oven for 15 minutes.
  • Once baked, let them cool for 10 minutes on a cooling rack.
  • Garnish with dried rose petals.