Coconut Cardamom Nankhatai. Cococnut nankhatai is an eggless light and crispy cookie that can be served with an hot tea or coffee. Adding desiccated coconut gives nice flavour of coconut. These light and flaky shortbread, flavoured with or without cardamom and/or vanilla will just melt away in your mouth.
I know during this unprecedented period, people don't prefer outside food. Transfer to a wire rack and let cool completely. Mix the almond meal, fine semolina and flour in a mixing bowl. You can have Coconut Cardamom Nankhatai using 5 ingredients and 1 steps. Here is how you cook it.
Ingredients of Coconut Cardamom Nankhatai
- Prepare 1 cup of coconut.
- Prepare 1 cup of all purpose flour.
- You need 1 cup of powder sugar.
- It’s as needed of Ghee.
- You need 1 tsp of Elaichi crushed.
Nan Khatai is Eggless Indian shortbread cookies made with a combination of flours, semolina, ghee and infused with a delicate cardamom flavor. My nankhatai recipe is made with whole wheat flour as well. These delicious Indian cookies are soft, crumbly, light, almost melt in your mouth and super. Nankhatai recipe – Delicious, light & crisp eggless cookies made with flour, ghee, cardamom powder and sugar.
Coconut Cardamom Nankhatai instructions
- Mix all item combine and Knead it properly then prepare small size biscuit and put in preheated microwave for 12 to 14 mins..
Nankhatai are traditional Indian shortbread cookies made with all-purpose flour, semolina, sugar and ghee. There are so many variations of nankhatais and can be made with different combinations of flour. In the earlier days most Indian homes did not have an oven so these were baked. These melt in your mouth Nankhatai cookies are AWESOME, seriously they are! Subtle flavours of cardamom and saffron with the mild sweetness, these cookies are the BEST!