Besan nankhatai recipe | Popular Indian shortbread cookies made with gram flour, ghee, and sugar. The addition of cardamom powder enhances the taste of the nankhatai.
I have posted a few interesting Indian cookies recipes in Jeyashris kitchen. Usually, nankhatai is made using all-purpose flour. I have posted that version too in Jeyashris kitchen. This time wanted to try a Gluten-free nankhatai. The besan nankhatais turned out so well. I can say it just melted in my mouth.
I used Milk masala for the flavoring instead of cardamom powder. Nankahtais are basically eggless cookies. They are served with tea also. We can make this nankhatais in kadai or pressure cooker too. Check out my eggless choco-chip cookies in a pressure cooker and follow the same method.
Try out this home made gluten free Besan nankhatai recipe for this Diwali. This is a perfect Diwali gift to share with family and friends.
Also check out
You can also try the cookies in a pressure cooker. Check my chocolate chip cookies recipe
Besan Nankhatai
Besan Nankhatai recipe
Ingredients
- 1 cup besan | gram flour
- 1/2 cup powdered sugar
- 1/2 cup melted ghee
- 1/4 tsp baking powder
- 1 tsp cardamom powder | Milk masala
- Nuts for garnishing optional
Instructions
- Sieve 1 cup of besan and add it to a wide bowl.
- Powder ½ cup of sugar and add it to the bowl.
- Add ¼ tsp of baking powder and 1 tsp cardamom powder.
- I added milk masala.
- Mix well nicely.
- Now add the melted ghee. No need to add hot ghee. Just measure ½ cup of melted ghee and add to the flour.
- Knead it to a soft dough.
- If you feel it is hard, just sprinkle few drops of milk and knead well.
- Take a small lemon sized portion of the dough.
- Make it into round balls.
- Do not flatten it. Just gently press.
- You can keep a slice of pista or almond on the top.
- I added milk masala on the top.
- Preheat an oven for 5 minutes at 160 degrees Celcius.
- Bake the nankhatais for 10-12 minutes at 160 degrees Celcius.
- The nankhatais will be a bit soft once you take out.
- Cool completely and store this in an airtight container.
- Melt in mouth besan nankhatais are ready.
Notes
2. Do not increase the quantity of ghee in this besan nankhatai.
- Sieve 1 cup of besan and add it to a wide bowl.
- Powder ½ cup of sugar and add it to the bowl.
- Add ¼ tsp of baking powder and 1 tsp cardamom powder.
- I added milk masala.
- Mix well nicely.
- Now add the melted ghee. No need to add hot ghee. Just measure ½ cup of melted ghee and add to the flour.
- Knead it to a soft dough.
- If you feel it is hard, just sprinkle few drops of milk and knead well.
- Take a small lemon sized portion of the dough.
- Make it into round balls.
- Do not flatten it. Just gently press.
- You can keep a slice of pista or almond on the top.
- I added milk masala on the top.
- Preheat an oven for 5 minutes at 160 degrees Celcius.
- Bake the nankhatais for 10-12 minutes at 160 degrees Celcius.
- The nankhatais will be a bit soft once you take out.
- Cool completely and store this in an airtight container.
- Melt in mouth besan nankhatais are ready.
- You can replace besan with plain flour.
- Do not increase the quantity of ghee in this besan nankhatai.
Mam, Your recipe was very good. Thank u so much
Thank you so much
Hi pls help me understand why my nankhatai is not coming out like yrs, they crumbling
Hi, it may be due to the addition of extra ghee. Measure the ghee after melting it.
Hi Jeshashri
Thank you I am going to do that and let u know
Does besan need to be roasted first?
No need to roast the besan.