Nankhatai (Eggless cookie) brings to my mind a picture (from my childhood memories) of a bakery salesman riding his bicycle with a huge trunk on his backseat. This is in Mumbai, India. His trunk used to be filled with all baked goodies – cookies, puff pastries, freshly baked bread. It felt so exotic !! I enjoyed peeping into that trunk, so well packed with designated slots and that sweet aroma. I relived that moment today with my kitchen filled with that same aroma when I baked these cookies. Totally nostalgic!!
I would definitely recommend trying these egg-less cookie esp to all those who either have allergies to eggs or don’t eat them.
And don’t worry, it’ll not go wrong; the taste the texture is just perfect.
½ cup wheat flour
½ cup All-purpose flour (Maida)
1 tbsp semolina
1 tbsp gram flour (Besan)
1 tsp baking powder
¼ tsp nutmeg powder
¼ tsp cardamom powder
2/3 cup sugar (or to taste)
½ cup butter (at room temperature)
1-2 tbsp milk (if required)
2-3 Almonds sliced (for garnishing)
Preheat oven to 350F. Line a baking tray with parchment paper & keep it ready.
Mix all the dry ingredients together & then add the butter.
Kneed into a smooth dough (if required use some Luke warm milk).
Roll these into small-medium sized balls as smooth as possible & line them of the baking tray leaving sufficient space between each ball as these cookies will flatten as they cook.
Stick almond (or any dry fruit of your choice) on top of each ball & bake for around 15-20 mins at 350F.
Flip the cookies upside down in between if the bottom starts turning brown. After 20 mins our cookies are ready. Let them cool down for 10 mins before serving. As they cool they will become firm & crispy.
Enjoy these Nankhatai (Eggless cookies) with a cup of tea/coffee or just on its own. They are simply yum!!