Nankhatai Recipe (Indian Eggless Shortbread Cookies)

• 2 1/4 cups all purpose flour
• 1/2 cup gram flour
• 1 cup granulated white sugar
• 1 cup oil Refined
• 1/4 cup yoghurt at room temperature
• 1 teaspoon cardamom powder green
• 1 teaspoon baking powder
• 1/4 cup pistachio sliced, and almonds

1. Cream oil and sugar together in a bowl for 3 - 4 minutes at low speed with hand blender
2. Add the yogurt and beat again at low speed for 2 - 3 minutes. Rest the mixture for 5 - 10 minutes. Meanwhile sift flour, gram flour and baking powder together in a bowl. Mix in cardamom powder as well.
3. Mix the sifted flour to the wet ingredients 1/3 at a time, once all of the flour is added try to form a dough with your fingers. Do not knead it just bind it together like shortcrust pastry.
4. Transfer the dough to a clean bowl and let it rest for half an hour.nreheat the oven ( buy it here ) at 180 degree celsius. Line a baking tray with cookie sheet or parchment paper
5. Divide the dough into thirty small balls and slightly flatten each ball with fingers.nf you want sliced almond or pistachio can be put on top of each ball.
6. Bake for about 25 minutes or you can check after 20 minutes.net Nankhatai cool on a wire rack before transferring to container.
7. Serve Nankhatai with a cup of tea or milk.

flour, gram flour, white sugar, oil, cardamom powder green, baking powder, pistachio

Taken from www.yummly.com/recipe/Nankhatai-Recipe-_Indian-Eggless-Shortbread-Cookies_-1302896 (may not work)