Nankhatai/ Eggless Indian Shortbread Cookies

Name: Nankhatai/ Eggless Indian Shortbread Cookies
Total time: 35 min
Ingredients: 1 1/2 cups all purpose flour (maida); 1/2 cup chickpea flour (besan); 1/2 cup semolina (sooji); 1 cup ghee (clarified butter at room temperature .(Ghee should not be melted).); 3/4 cup powder sugar (I have used raw sugar and grind it in a grinder. ); 1/4 tsp baking powder; 1/4 tsp baking soda; 2 tsp yogurt (I have used the regular homemade yogurt (curd)); 2 tbsp milk (if needed to knead the dough); 1/8 tsp salt (or a pinch); 1 tsp rose water (optional , gulab jal); 2 tsp cardamom powder (elaichi (add a tsp in the dough and keep remaining to sprinkle on nankhatai while baking))

pepkitchen.com

Indulge in melt-in-mouth Nankhatai, eggless Indian shortbread cookies made with all-purpose flour, chickpea flour, semolina, sugar, and ghee. Perfect for tea time or coffee breaks, store them for 15...

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Ingredients

1 1/2 cups all purpose flour (maida)
1/2 cup chickpea flour (besan)
1/2 cup semolina (sooji)
1 cup ghee (clarified butter at room temperature .(Ghee should not be melted).)
3/4 cup powder sugar (I have used raw sugar and grind it in a grinder. )
1/4 tsp baking powder
1/4 tsp baking soda
2 tsp yogurt (I have used the regular homemade yogurt (curd))
2 tbsp milk (if needed to knead the dough)
1/8 tsp salt (or a pinch)
1 tsp rose water (optional , gulab jal)
2 tsp cardamom powder (elaichi (add a tsp in the dough and keep remaining to sprinkle on nankhatai while baking))