Nankhatai
These eggless biscuits are a wonderful treat for Diwali. They are also great to serve with tea or coffee.
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 equal 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 15-20 minutes until light golden brown.
- Once baked, let them cool for 10 minutes on a cooling rack.
- Garnish with dried rose petals.
Notes
Oven temperatures vary; if you need additional time, bake for up to 22 minutes.