Easy Bakery-Style Nankhatai: Whole Wheat Eggless Indian Cookies
Indulge in classic Indian tea-time tradition with these melt in your mouth Whole Wheat Nankhatais. Crafted with wholesome wheat flour, nutty besan, crisp sooji, and fragrant cardamom, these eggless shortbread cookies feature a beautifully cracked top and a light, crumbly texture.
Ingredients
For the Wet Base:
- 1 cup powdered sugar ground sugar, sifted
- 1 cup ghee semi-solid (plus extra if needed)
- 1 tsp cardamom powder
- 1/2 tsp baking soda
- 1 tbsp yogurt
For the Dry Mix:
- 2 cups whole wheat flour atta, sifted
- 1/4 cup besan gram flour, sifted
- 1/4 cup sooji semolina
For the Garnish:
- 2 tbsp almonds finely chopped or crumbled
- 2 tbsp pistachios finely chopped or crumbled
Instructions
Cream the Wet Ingredients
- In a large mixing bowl, sift in 1 cup powdered sugar to remove any lumps.
- Add 1 cup ghee (semi-solid), 1 tsp cardamom powder, 1/2 tsp baking soda, and 1 tbsp yogurt.
- Whisk the mixture vigorously in circular motions (about 50 rotations) until it becomes light, smooth, and well combined.
Incorporate Dry Ingredients
- Sift 2 cups whole wheat flour and 11/4 cup besan directly into the bowl with the creamed ghee base. Add 1/4 cup sooji.
- Gently fold and combine all ingredients together. If the mixture feels a bit dry, add a small drizzle of melted ghee as needed until a soft, pliable dough forms.
Shape the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Portion small pieces of dough (about 30-35 grams each) and gently roll them between your palms into smooth, oval-shaped cookie balls. Place them slightly apart on the baking sheet (this batch yields roughly 25-30 cookies).
- Make a light indent on the top of each cookie ball with your thumb or finger, and gently press a pinch of the almond and pistachio crumble into the center so it stays secure during baking.
Bake and Cool
- Bake in the preheated oven for 12 to 15 minutes, until the upper layer develops light cracks and the bottoms turn pale golden. Remove from the oven and let the nankhatais cool completely on the baking sheet or a wire rack before serving so they firm up properly.