Easy Eggless Nankhatai BiscuitsVeg

1

In a mixing bowl, combine the ghee and caster sugar.

2

Beat the mixture thoroughly until it becomes light, fluffy, and turns pale in color.

3

In a separate bowl, sift and mix together the maida, whole wheat flour, semolina, chickpea flour, baking powder, baking soda, cardamom powder, and a pinch of salt.

4

Gradually add the dry ingredient mixture to the ghee and sugar base.

5

Mix everything together until it forms a consistent dough.

6

Place the prepared dough in the refrigerator for about 15 to 20 minutes.

7

Chilling makes the dough firm and easier to handle.

8

Preheat your oven to 180°C. Take about 1 tablespoon of the chilled dough at a time and roll it into a smooth ball.

9

Place the balls onto a lightly greased cookie sheet, ensuring there is enough distance between them as they will spread slightly.

10

Press a halved pistachio lightly onto the top of each dough ball.

11

Place the cookie sheet in the preheated oven and bake for 15 to 17 minutes.

12

Be careful to ensure the color of the Nankhatai does not change significantly; they should remain light.

13

Once baked, remove the tray from the oven. Allow the biscuits to cool on the cookie sheet for 5 to 7 minutes before removing them.

14

Enjoy your soft, crumbly Nankhatai with a hot cup of tea or coffee!